Easy Spinach & Feta Cheese Triangles with Puff Pastry!

Spinach and feta cheese triangles are the perfect appetiser, lunch or snack. They’re so easy to make, bake and share! Make a big batch and keep some in the freezer so you’ll always have an answer to the question – what’s for lunch!

Why We Love This

Spinach and feta triangles are like an easier version of Greek spanakopita! They’re golden, flaky and irresistible with their delicious puff pastry outside and savoury cheese and spinach filling. 

They’re so easy to make and a great way to use up leftover pastry, cheese or, spinach from your last batch of spinach cob loaf dip. Make up a big batch to eat straight away with plenty leftover to freeze for later.

Like everything homemade, they taste sooooo much better than store-bought! You know exactly what went into them, and you can adapt the recipe to suit your taste preferences.

What are Spinach & Feta Triangles? 

Spinach and feta triangles are a savoury pastry stuffed with a cheesy spinach filling. Smaller versions are popular as an appetiser because they are so easy to eat with one hand. Larger versions make for a filling and satisfying meal all on their own for lunch or dinner.

Using three cheeses in these triangles really gives them another level – the salty, creaminess from the feta, the melty cheese factor from the shredded tasty cheese and that sharp bite of umami from the Parmesan.

These are similar to spinach and cheese rolls or triangles that are popular in Australian bakeries. So they go great served up alongside Aussie party pies and sausage rolls!

In appearance they are also quite similar to Greek spanakopita (spinach and cheese) or tiropita (cheese only) triangles. However, since they’re made without eggs and use puff pastry instead of phyllo pastry, they’re much easier to make.

How to make Spinach & Cheese Triangles:

1. Prepare your spinach by either blanching it if fresh, or thawing it if frozen. Squeeze out any excess water by wrapping it up in a paper towel or tea towel and wringing it out. Pop the spinach into a medium frying pan over high heat to cook off any extra moisture. 
2. Crumble feta over the top and stir it through. Sprinkle with the shredded cheese, Parmesan cheese and optional salt and pepper. Continue mixing until melted then switch off the heat. Note: Some brands of feta will have a lot of water, so take your time to cook off the extra moisture content again. Otherwise you’ll find your puff pastry won’t stick together, and you’ll have a mess on your hands.

3. Slice puff pastry sheets down the centre vertically and horizontally to make 4 smaller squares. Place around 2 tbsp of spinach and cheese mix into the centre of each square, leaving space around the edges to seal the triangles.
4. Fold one corner over the spinach mix to the opposite diagonal corner to make a triangle shape.
5. Using the tip of a fork, press the edges together to seal. This will also give a nice decorative effect to the edges. Optional: Score a slit in the top to allow steam to escape while baking. At this point, you can either cook them now or freeze to eat later.

To cook: Preheat the oven to 180˚C / 360˚F. Place the triangles onto a tray lined with baking paper. Bake the triangles for around 30 minutes or until puffy and golden brown. Tip: Make sure the middle is browned too, as this will be the last area to cook through.

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Wandercook’s Tips

• Fillings – No need to be super precise with the ingredient quantities in this recipe. If you want to add more or less of any ingredient (such as cheese!) just go for it! Once cooked, place the filling just off centre of your pastry in a roughly triangular shape so you can easily fold and seal the pastry. 
• Pastry – Leave the pastry on their plastic sheets while slicing, this stops the pastry sticking to your work surface and makes it easier to fold over the filling.
• Moisture Content – Cook off that moisture! Don’t let juices get on the edges or the pastry will be harder to seal and will stick to the fork.
• Size – You can make larger triangles by slicing your puff pastry sheets diagonally. To make smaller triangles, slice the pastry into quarters, then fold each piece over into triangles.

FAQs

Variations

• Egg Wash – Make the tops extra crispy golden by basting with a quick egg wash made with a whisked egg and a splash of milk. Otherwise, you can also brush with olive oil or milk to get a similar crispy golden crust. 
• Garnish – After egg washing, sprinkle them with white and/or black sesame seeds for a delicious decorative effect.
• Shapes – Don’t feel like triangles? Roll them up into spinach and feta rolls instead, similar to pork sausage rolls or beef sausage rolls! Or make them as mini triangles for the perfect entree or appetiser! 
• Extra Veggies – Finely chop some onion, spring onion, parsley or garlic and cook them with the spinach.
• Add Protein – Add sliced or shredded chicken (cook through with the spinach). Or crumble in some tofu.
• More Cheese – Add a dollop of ricotta in with the filling to make the texture even creamier. 
• Greek Flavours – Add fresh dill and/or a splash of fresh lemon or lime in with the spinach.

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