These delicious Spinach & Feta Puff Pastry Triangles are filled with creamy feta cheese, tender spinach, garlic, and herbs, all wrapped in flaky golden puff pastry. They’re perfect for breakfast, brunch, appetizers, or a savory snack!
Prep Time: 20 minutes
Cook Time: 20–25 minutes
Total Time: 45 minutes
Servings: 8–10 triangles
Cuisine: Mediterranean
Ingredients
For the filling:
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2 cups fresh spinach, chopped
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1 cup crumbled feta cheese
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½ cup shredded mozzarella cheese
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2 tablespoons cream cheese
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2 cloves garlic, minced
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1 tablespoon olive oil
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¼ teaspoon black pepper
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½ teaspoon dried oregano
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¼ teaspoon salt (adjust to taste)
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1 tablespoon chopped fresh parsley
For the pastry:
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1 sheet puff pastry, thawed
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1 egg, beaten (for egg wash)
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1 tablespoon sesame seeds (optional)
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½ teaspoon dried oregano for topping
Instructions
Step 1: Prepare the spinach
Heat olive oil in a skillet over medium heat. Add minced garlic and cook for about 30 seconds. Add chopped spinach and cook until wilted. Remove from heat and allow it to cool. Squeeze out excess moisture to prevent soggy pastry.
Step 2: Make the filling
In a mixing bowl, combine cooked spinach, crumbled feta, mozzarella, cream cheese, black pepper, oregano, parsley, and salt. Mix until everything is evenly combined.
Step 3: Prepare the puff pastry
Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper. Roll out the thawed puff pastry on a lightly floured surface.
Step 4: Add the filling
Spread the spinach and cheese mixture evenly over the pastry sheet, leaving a small border around the edges.
Step 5: Shape the triangles
Cut the pastry into squares or rectangles. Fold each piece diagonally to form a triangle. Press the edges firmly with a fork to seal the filling inside.
Step 6: Apply egg wash
Arrange the triangles on the prepared baking tray. Brush the tops with beaten egg and sprinkle with sesame seeds and dried oregano.
Step 7: Bake
Bake for 20–25 minutes, or until the pastry is puffed up and beautifully golden brown.
Step 8: Serve
Allow the pastries to cool for 5 minutes before serving. Enjoy warm while the pastry is crispy and the spinach-feta filling is creamy!
Nutritional Information
Estimated per serving, based on 10 triangles.
| Nutrient | Amount |
|---|---|
| Calories | 215 kcal |
| Protein | 7 g |
| Carbohydrates | 17 g |
| Fat | 14 g |
| Saturated Fat | 7 g |
| Fiber | 1.5 g |
| Sugar | 1.5 g |
| Sodium | 390 mg |
Nutrition values vary depending on the puff pastry and cheese brands used.
Frequently Asked Questions (Q&A)
Q1: Can I use frozen spinach?
Yes! Thaw it completely and squeeze out all excess water before mixing it with the cheese.
Q2: Can I prepare these pastries ahead of time?
Absolutely! Assemble the triangles, cover them, and refrigerate for up to 24 hours before baking.
Q3: Can I freeze spinach and feta pastries?
Yes! Freeze them unbaked on a tray, then transfer to a freezer-safe container. Bake from frozen, adding a few extra minutes.
Q4: What cheese can I use instead of feta?
You can use ricotta, goat cheese, or additional cream cheese. Feta gives the filling its classic Mediterranean flavor.
Q5: How do I keep the pastry crispy?
Make sure the spinach is well-drained and avoid overfilling the pastry.
Q6: Can I make this recipe vegetarian?
Yes! The recipe is vegetarian-friendly. Just check that your cheeses use vegetarian-friendly rennet.
Q7: How should I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat in an oven at 350°F (175°C) until crispy.