Spinach And Feta Triangles

Ingredients

• 1 package (450 g)filo pastry
• 600 gspinach, fresh or frozen
• 125 ml, plus an extra splash for sautéingolive oil
• 130 g (1 small or ½ medium)red onion, minced
• 4small spring onions, finely chopped
• 3 clovesgarlic, finely chopped
• 30 ml (2 tablespoons)fresh dill or fennel greens, minced
• 2 largeegg yolks
• 350 gfeta, crumbled, or 200 g feta plus 150 g Anthotyro, Myzithra or thick ricotta
• 140 gGreek yoghurt
• 30 ml (2 tablespoons)semolina, cornflour (not cornflour starch) or breadcrumbs

Instructions

1. 1

   Prepare spinach

   If using frozen spinach, thaw it first and squeeze out as much liquid as possible.

2. 2

   Soften onions

   Heat a splash of olive oil in a sauté pan or large frying pan. Cook the red onion until soft, then add the garlic and spring onions and cook until softened.

3. 3

   Wilt spinach

   If using fresh spinach, add it to the pan in batches. Let each batch wilt and shrink before adding the next, taking care not to overcook it. Season lightly with salt, then transfer to a bowl and leave to cool. If using frozen spinach, skip this step and combine it with the sautéed onions in the bowl.

4. 4

   Mix filling

   Add the feta, egg yolks, dill or fennel greens, yoghurt, semolina and 30 ml (2 tablespoons) olive oil to the cooled spinach mixture. For frozen spinach, combine these ingredients with the spinach and sautéed onions.

5. 5

   Heat oven

   Preheat the oven to 175°C (350°F).

6. 6

   Cover pastry

   Open the filo stack on a clean work surface and cover it with a tea towel. Lay one sheet widthways on the surface, drizzle it lightly with olive oil and brush over the oil. Place a second sheet on top and brush it with oil too.

7. 7

   Cut strips

   Cut the layered filo into 4 long strips, or 5 strips for smaller pies.

8. 8

   Fill and fold

   Place a spoonful of filling near the bottom centre of each strip. Fold the filo upwards into a triangle, continuing to the top end. If needed, dampen your fingers and pat the filo where you want it to stick.

9. 9

   Prepare tray

   Brush a baking tray with olive oil and arrange the pies on it. Use two trays or bake in two batches if needed.

10. 10

    Brush and prick

    Brush the tops of the pies with olive oil and prick them several times with a toothpick so steam can escape.

11. 11

    Bake until golden

    Bake for 30 minutes, or until deep golden and crisp. If using two trays, switch their positions halfway through. For extra crispness, turn the pies over and bake for a few minutes longer.

12. 12

    Cool and serve

    Remove the pies from the tray and cool them on a rack for 10 minutes before serving.

What are spinach and feta triangles?

These are Greek-style savoury pastries made by folding a spinach, cheese and herb filling inside thin filo. They are related to spanakopita, the well-known Greek spinach pie, but shaped as individual portions.

Here, crisp filo surrounds a moist filling of feta, yoghurt, egg yolks and greens. The layered pastry and a well-drained spinach mixture help keep the outside crunchy while the centre stays tender.

Nutrition and macros by portion

The nutrition label shows one serving as written: 85 calories, 3g protein, 3g carbs, 7g fat.

Filo and semolina, cornflour or breadcrumbs provide most of the carbohydrates, while olive oil contributes much of the fat. Feta, egg yolks and yoghurt provide protein as well as fat. For a balanced plate, serve a few triangles with a generous salad and a protein-rich side such as beans.

Choosing the spinach

Fresh spinach: Add it to the pan in batches, letting it wilt before adding more. Stop cooking once it has collapsed; prolonged cooking can make it watery.

Frozen spinach: Thaw it and squeeze it very thoroughly. Removing excess water is especially important because the spinach goes straight into the filling rather than being cooked in the pan.

Build a balanced filling

Cheese and yoghurt: Feta brings a salty, crumbly character, while yoghurt and egg yolks help bind the mixture. The recipe also allows a blend of feta and Anthotyro, Myzithra or thick ricotta.

Herbs and binder: Dill or fennel greens give the filling its fresh, aromatic note. Semolina, cornflour (not cornflour starch) or breadcrumbs help absorb moisture.

Handle filo gently

Keep the stack covered with a tea towel while you work, as filo can dry out quickly. Brush each of the two layers lightly with oil so the pastry bakes into crisp, separate layers.

Use a moderate spoonful of filling near the bottom of each strip and fold it up into a triangle. Avoid overfilling, which can make the folds difficult to seal.

Check the folds and finish

Seal: If an edge does not stay put, dampen your fingertips and pat the pastry where you want it to stick. The triangles should hold their shape as you transfer them to the tray.

Vent: Prick the tops several times with a toothpick before baking. The pies are ready when the filo is deep golden and crisp, rather than pale and soft.

Bake in batches if needed

Arrange the triangles on an oiled tray without crowding them. If you use two trays, swap their positions halfway through the 30-minute bake as directed.

For a crisper finish, turn the pies over and bake them for a few minutes longer. Let them rest on a rack for 10 minutes so the pastry does not sit in trapped steam.

Serve as a snack or part of a meal

Serve the triangles warm as a snack or appetiser, or alongside a Greek-style salad for a light meal. Their savoury filling also works well with a simple bowl of soup.

For a more substantial plate, add a protein-rich accompaniment such as beans or grilled chicken. The triangles can be served warm or at room temperature.

Recipe notes & tips

• Keep unused filo covered with a tea towel while assembling the pies.
• Squeeze thawed spinach firmly to remove excess liquid before mixing the filling.
• Brush the filo lightly rather than soaking it with olive oil.
• Use a spoonful of filling that leaves enough pastry to fold and seal each triangle.
• Prick the tops before baking to let steam escape.
• Cool the baked pies on a rack for 10 minutes to help preserve their crispness.

Variations

• Try a cheese blend: Replace 150 g of the feta with Anthotyro, Myzithra or thick ricotta.
• Change the herbs: Use minced fennel greens instead of dill for a different herbal note.
• Use breadcrumbs: Choose breadcrumbs in place of semolina or cornflour as the filling binder.
• Make smaller pies: Cut each pastry layer into 5 strips instead of 4.
• Use frozen spinach: Thaw it, squeeze it very well and mix it with the sautéed onions and other filling ingredients.

Common mistakes to avoid

• Wet spinach: Excess liquid can make the filling loose; squeeze thawed spinach thoroughly and let cooked spinach cool.
• Overcooked fresh spinach: It can turn watery; stop cooking as soon as it wilts and shrinks.
• Dry filo: Exposed sheets can become brittle; keep the stack covered with a tea towel.
• Too much filling: Overfilled strips are hard to fold and seal; use a spoonful that leaves room for the triangular folds.
• Unsealed edges: The filling may escape during baking; dampen your fingers and pat the pastry where it needs to stick.
• Crowded trays: Pies packed too closely may not crisp evenly; use two trays or bake in batches.

How to store

Store cooled triangles in an airtight container in the fridge and eat within 3 days. Reheat in an oven until hot and crisp; microwaving can soften the filo. You can also freeze the baked pies and reheat them from frozen in the oven until hot throughout.

Frequently asked questions