Golden, flaky, and packed with savory spinach and creamy feta cheese, these Crispy Spinach & Feta Puff Pastry Triangles give you all the flavor of classic Greek spanakopita with just 10 minutes of quick preparation time!
Why You’ll Love This Recipe
10-Minute Prep: Uses pre-made puff pastry or phyllo sheet layers for zero dough-making stress.
Crowd-Pleasing Favorite: Flaky on the outside, warm and rich on the inside—perfect for dinner parties or quick appetizers.
Simple Pantry Ingredients: Fresh or frozen spinach combined with tangy feta and simple seasonings.
Essential Kitchen Equipment
Large Baking Sheet: Lined with parchment paper.
Mixing Bowl: For combining the spinach and cheese filling.
Pastry Brush: For egg washing the tops to get that deep golden finish.
Sharp Knife or Pizza Cutter: For slicing diagonal triangular rolls.
Ingredients
Filling:
10 oz (approx. 300g) Frozen spinach (thawed and squeezed completely dry) or fresh baby spinach (sautéed)
1 cup Feta cheese (crumbled)
1/2 cup Ricotta or cottage cheese (or cream cheese)
1 small Yellow onion or 2 green onions (finely chopped)
1 clove Garlic (minced)
1 large Egg
1/2 tsp Dried oregano or dill
Salt and black pepper, to taste
Pastry & Topping:
1 sheet Store-bought puff pastry (thawed) or 3–4 layers of thin pastry/phyllo
1 large Egg (beaten, for egg wash)
1 tbsp Sesame seeds or black nigella/poppy seeds (optional, for sprinkling)
Step-by-Step Instructions
Step 1: Prep & Preheat
1. Preheat your oven to 400°F (200°C).
2. Line a large baking sheet with parchment paper.
Step 2: Mix the Spinach Filling
1. Make sure the 10 oz thawed spinach is squeezed as dry as possible using a clean kitchen towel to remove excess liquid.
2. In a large bowl, mix the dried spinach, 1 cup crumbled feta, 1/2 cup ricotta, chopped onion, 1 clove minced garlic, 1 egg, 1/2 tsp oregano, salt, and black pepper until well combined.
Step 3: Fill, Roll & Slice
1. Unroll the puff pastry sheet onto a clean surface lined with parchment paper.
2. Spread the spinach and feta filling evenly across the pastry, leaving a 1/2-inch border along the edges.
3. Gently roll the pastry edge-to-edge into a long log or fold into layers as shown.
4. Using a sharp knife, make diagonal cuts back and forth along the log to form individual triangular pieces.
Step 4: Brush & Bake
1. Arrange the pastry triangles spaced apart on your prepared baking sheet.
2. Brush the tops evenly with the beaten egg wash and sprinkle with sesame seeds or black seeds.
3. Bake for 20 to 25 minutes until puffed up, crisp, and golden brown. Serve warm!
Chef’s Tips
Squeeze the Spinach Well: Moisture is the enemy of crisp pastry! Make sure your spinach is completely dry before mixing with the cheeses.
Keep Pastry Cold: Keep the puff pastry in the fridge until right before filling so it puffs up into light, flaky layers in the oven.
Nutritional Breakdown (Per Triangle / 10 Yield)
Servings: 10 triangles
Calories: ~180 kcal
Protein: 6g
Net Carbs: 14g
Fat: 11g
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes! You can assemble and slice the triangles, cover them tightly, and keep them refrigerated for up to 24 hours before baking. Bake fresh right before serving!