Easy Spinach & Feta Cheese Triangles with Puff Pastry

Close up shot of a plate of spinach and cheese triangles with one broken in half.

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!

Course Appetiser, Lunch

Cuisine Australian

Prep Time 10

Cook Time 35

Total Time 45

Servings Triangles

Calories 405kcal

Author Wandercooks

Cost $8

Ingredients

1 1/2 cups spinach 210 g / 7.4 oz, fresh and cooked (washed, chopped, blanched) or frozen and thawed
¼ block feta cheese 50 g / 1.76 oz, Greek / Australian crumbly style
¾ cup shredded cheese tasty, pizza cheese or cheddar all work well!
⅓ cup Parmesan cheese finely grated
2 puff pastry sheets thawed if frozen
Salt and pepper to taste

Instructions

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.
1 1/2 cups spinach
Crumble feta over the top and stir it through. Sprinkle with the shredded cheese, Parmesan cheese and optional salt and pepper to taste. 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.
¼ block feta cheese, ¾ cup shredded cheese, ⅓ cup Parmesan cheese, Salt and pepper
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.
2 puff pastry sheets
Fold one corner over the spinach mix to the opposite diagonal corner to make a triangle shape.
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. You can also cook them in an air fryer at the same temperature and time.

Video

Notes

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.
hapes - 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.

Nutrition