Spinach and Feta Triangles

Ingredients

• 200 gfrozen spinach
• 50 gfeta cheese (Bulgarian feta, if using)
• 1 sheetpuff pastry
• to tastesalt and pepper
• to tasteolive oil spray
• to tastesesame seeds

Instructions

1. 1

   Thaw the pastry

   Leave the puff pastry sheet to thaw; this usually takes about 10 minutes.

2. 2

   Drain the spinach

   While the pastry thaws, defrost the spinach. Put it in a colander and press out as much excess water as possible.

3. 3

   Crumble in feta

   Place the drained spinach in a bowl and crumble the feta into small pieces over it with your fingers.

4. 4

   Season the filling

   Add salt and pepper to taste, then mix until the spinach and feta are evenly combined.

5. 5

   Preheat the oven

   Heat the oven to 180°C (350°F).

6. 6

   Cut the pastry

   Once the pastry is slightly soft, use a sharp knife to cut it into four equal squares.

7. 7

   Fill the squares

   Put a portion of spinach mixture near the bottom-right corner of each square, arranging it in a triangle and keeping it away from the edges.

8. 8

   Fold and seal

   Fold the pastry over the filling to form triangles, then gently press the edges together with your fingers.

9. 9

   Prepare for baking

   Carefully transfer the triangles to a baking sheet lined with baking paper. Press along each edge with a fork to seal.

10. 10

    Add the topping

    If you like, lightly spray the tops with olive oil and scatter over sesame seeds.

11. 11

    Bake until golden

    Bake for 15–20 minutes, until the pastry is nicely golden brown.

12. 12

    Cool and serve

    Leave the triangles to cool slightly before serving.

What are spinach and feta triangles?

They are small pastry parcels with a savoury spinach and cheese filling, folded into triangles and baked until crisp. Similar filled pastries are enjoyed across Mediterranean and neighbouring food traditions, with variations in pastry, shape and seasoning.

This version keeps the filling straightforward: spinach brings a mild, earthy flavour, while feta adds a salty, tangy note. Puff pastry makes the parcels quick to assemble and gives them crisp, flaky layers.

Nutrition and macros by portion

The nutrition label shows one serving as written: 183 calories, 6g protein, 19g carbs, 9g fat.

The pastry provides most of the carbohydrates and a substantial share of the fat, while feta contributes protein and additional fat. Spinach adds some fibre and volume; serve a triangle with a generous salad or vegetables to make the plate more rounded.

Getting the filling right

Spinach: thaw it fully, then press out plenty of water in a colander. A drier filling is easier to portion and less likely to make the pastry damp.

Feta: crumble it into small pieces so it distributes throughout the spinach. Taste before adding much salt, since feta can already be quite salty.

Folding and sealing

Filling: place it in one corner of each square and leave a clear border around the edges. Keeping the pastry border clean helps the two sides stick together.

Seal: fold the pastry over the filling and press the edges together first with your fingers, then with a fork. Work gently so the pastry stays intact and the filling remains inside.

How to tell when they are done

Colour: look for an evenly golden surface, especially around the folded edges. The recipe gives a baking window of 15–20 minutes, so check near the earlier end if your oven runs hot.

Texture: the pastry should look puffed and feel crisp at the edges. Let the triangles cool slightly before handling, as the filling will be hot straight from the oven.

Timing and preparation

Thawing: the pastry usually takes about 10 minutes to soften, and the spinach can thaw at the same time. If either is still firm, allow a little longer before cutting or mixing.

Assembly: have the lined baking sheet ready before folding the parcels, so you can transfer them carefully without disturbing their shape. Leave a little room between them on the tray.

What to serve with them

Fresh sides: pair the warm triangles with a simple salad of leaves, cucumber and tomato for a light meal. A squeeze of lemon over the salad complements the salty feta.

Dips: serve with plain yoghurt or a yoghurt-based herb dip. These are also easy to offer as part of a spread with olives and other small savoury bites.

Recipe notes & tips

• Press the thawed spinach firmly to remove excess water before mixing the filling.
• Keep the filling away from the pastry edges so the triangles are easier to seal.
• Use a fork to crimp the edges after pressing them together by hand.
• Line the baking sheet with baking paper to make the pastries easier to lift off.
• Check the triangles after 15 minutes and continue baking until golden if needed.

Variations

• Add herbs: mix chopped dill or parsley into the spinach and feta filling.
• Add lemon: grate a little lemon zest into the filling for a fresh note.
• Use filo: layer and fold filo pastry instead, brushing it lightly with oil as you work.
• Add spring onion: finely slice it and mix it through the filling.
• Change the seeds: use poppy seeds in place of sesame seeds for the topping.

Common mistakes to avoid

• Wet spinach: press it firmly in a colander so excess moisture does not soften the pastry.
• Overfilled squares: use a modest portion of filling so the pastry can close without splitting.
• Filling at the edges: leave a clear border to help the pastry seal securely.
• Pastry too firm: wait until it is slightly soft before cutting and folding, so it does not crack.
• Skipping the fork seal: crimp the edges after pressing them by hand to help keep the filling enclosed.

How to store

Cool the triangles, then store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until warmed through and crisp again; the microwave will soften the pastry.

Frequently asked questions