Dessert

Spinach and Feta Triangles Recipe

ByElena Hart July 14, 2026July 14, 2026

Introduction

These Spinach and Feta Triangles are golden, flaky pastries filled with a flavorful mix of spinach, fresh herbs, and creamy cheeses. Perfect as a snack, appetizer, or light meal, they bring a delicious taste of Mediterranean cuisine to your table with minimal effort.

The image shows golden-brown triangular pastries with flaky, crispy layers. Each pastry is topped with a mix of black and white sesame seeds scattered across the surface. The edges are crimped with fork marks to seal the filling inside. They are arranged close together on a white plate with black polka dots, resting on a white marbled background. Small green dill leaves peek from under the pastries, adding a touch of fresh color. The texture shows a slight puffiness, indicating multiple layers of thin dough baked to perfection. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
280 g fresh baby spinach

6 spring onions (scallions), finely sliced
½ bunch fresh dill, finely chopped

½ bunch fresh mint, finely chopped
2 eggs

375 g fresh ricotta
200 g Greek feta, crumbled
40 g panko breadcrumbs

½ tsp sea salt flakes
¼ tsp freshly cracked black pepper
4 sheets frozen puff pastry, partially thawed

1 egg, whisked (for brushing)
Sesame seeds, to sprinkle on top
Sea salt flakes, to sprinkle on top

Lemon wedges (to serve)
Fresh dill sprigs (to serve)

Instructions

Step 1: Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced.

Step 2: Heat the olive oil in a large, deep frying pan over medium–low heat. Add the spinach and cook for 2–3 minutes until wilted. Set aside to cool.
Step 3: In a large bowl, combine the spring onion, dill, mint, eggs, ricotta, feta, panko breadcrumbs, sea salt flakes, and black pepper.
Step 4: Once the spinach is cool enough to handle, squeeze out any excess moisture using the back of a spoon or your hands. Finely chop the spinach.

Step 5: Add the chopped spinach to the cheese mixture and stir until well combined.
Step 6: Cut each puff pastry sheet into 4 even squares, yielding 16 squares total.
Step 7: Spoon roughly ⅓ cup of the filling into one corner of each pastry square, leaving at least a 1 cm border. Fold the pastry to create triangles and press edges firmly to seal.

Step 8: Place the triangles on baking trays lined with parchment paper, spacing them apart. Use a fork to press edges for a tighter seal.
Step 9: Brush the tops with the whisked egg, then sprinkle with sesame seeds and sea salt flakes.
Step 10: Bake for 20–25 minutes until golden. If using two trays, place one on the top rack and one on the bottom, swapping halfway through.

Step 11: Serve warm with lemon wedges and fresh dill sprigs.

Tips & Variations

For a quicker filling, use frozen spinach—thaw completely and squeeze out excess liquid before using.
Try adding chopped sun-dried tomatoes or olives for extra flavor.

Use fresh mint and dill for a bright herbal note, or substitute with parsley or basil if preferred.

Storage

Store leftover triangles in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 180°C (350°F) for 10 minutes to restore crispness. These can also be frozen before baking; thaw in the fridge overnight and bake fresh.

How to Serve

A close-up of a triangular pastry with three visible flaky golden-brown layers, topped with black and white sesame seeds. The inside shows a creamy white and green filling of crumbled cheese and spinach. The pastry rests on a white plate with some crumbs around it, and in the blurry background, there is a wedge of yellow lemon and green dill on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Make sure to thaw it fully and squeeze out all excess moisture before mixing into the filling to avoid soggy pastries.

Can I prepare the triangles ahead of time?

Absolutely. Prepare and assemble the triangles, then refrigerate them unbaked for a few hours or freeze them for longer storage. When ready, bake directly from the fridge or frozen (adding extra bake time if frozen).