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Spinach and Feta Triangles Recipe

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★★★★★

5 from 99 reviews

These Spinach and Feta Triangles are a delicious, flaky pastry treat filled with a savory blend of spinach, fresh herbs, ricotta, and crumbled Greek feta. Perfect as an appetizer or snack, these golden triangles combine creamy cheese with a hint of fresh dill and mint, baked to crisp perfection.

Ingredients

Scale

Filling Ingredients

  • 2 tbsp olive oil
  • 280 g fresh baby spinach (see note 1 for using frozen 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

Pastry and Topping

  • 4 sheets frozen puff pastry, partially thawed
  • 1 egg, whisked (for egg wash)
  • Sesame seeds, to sprinkle on top
  • Sea salt flakes, to sprinkle on top

To Serve

  • Lemon wedges
  • Fresh dill sprigs

Instructions

  1. Preheat – Preheat the oven to 220°C (425°F) or 200°C (400°F) fan-forced to ensure it reaches the proper temperature for baking the puff pastry.
  2. Make the filling – Heat the olive oil in a large, deep frying pan over medium–low heat. Add the fresh spinach and cook for 2–3 minutes until wilted. Remove from heat and set aside to cool.
  3. Prepare the cheese mixture – In a large bowl, combine the finely sliced spring onions, chopped dill, chopped mint, 2 eggs, fresh ricotta, crumbled feta, panko breadcrumbs, sea salt flakes, and freshly cracked black pepper.
  4. Drain and chop spinach – Once the sautéed spinach has cooled, squeeze out any excess moisture using the back of a spoon or your hands. Transfer to a cutting board and finely chop the spinach.
  5. Combine filling – Add the chopped spinach to the cheese mixture and stir until thoroughly combined.
  6. Cut the pastry – Cut each sheet of partially thawed puff pastry into 4 even squares, yielding a total of 16 squares.
  7. Fill and fold – Spoon approximately ⅓ cup of the spinach and cheese filling into one corner of each pastry square, leaving a 1 cm (½ inch) border around the edges. Fold the pastry over to form triangles and gently press the edges together with your fingers to seal the filling inside.
  8. Seal edges – Place the filled triangles on baking trays lined with parchment paper, spacing them so they do not touch. Use a fork to press and seal the edges securely.
  9. Egg wash and garnish – Brush the tops of each triangle with the whisked egg using a pastry brush. Sprinkle sesame seeds and a light pinch of sea salt flakes on top.
  10. Bake – Bake in the preheated oven for 20–25 minutes until the triangles are puffed and golden brown. If using two trays, place one on the top rack and one on the bottom rack and swap their positions halfway through baking for even cooking.
  11. Serve – Remove from the oven and serve warm, accompanied by lemon wedges and fresh dill sprigs for garnish.

Notes

  • You can substitute fresh baby spinach with frozen spinach—make sure to thaw and squeeze out all excess water before using.
  • Eggs are used both in the filling and as an egg wash to give a golden finish to the pastry.
  • Panko breadcrumbs are used to help absorb moisture in the filling ensuring the triangles stay crisp.

Keywords: Spinach and feta triangles, Greek spinach triangles, puff pastry triangles, savory pastries, vegetarian appetizer

Find it online: https://thefoodrecipe.com/spinach-and-feta-triangles-recipe/