Spinach and Feta Triangles with Puff Pastry

Spinach and feta triangles are crisp, golden pastry parcels filled with savory greens, tangy cheese, and a little onion and herbs. This easy, Greek-inspired appetizer uses store-bought puff pastry and works warm from the oven or at room temperature for a snack, lunch, or party spread.

Ingredients

1 package (17.3 oz / 490 g) frozen puff pastry, thawed according to package directions (usually 2 sheets)
10 oz (280 g) fresh baby spinach, or 10 oz (280 g) frozen chopped spinach, thawed
1 tablespoon (15 ml) olive oil
½ small yellow onion (about 2 oz / 55 g), finely diced
1 garlic clove, finely minced
6 oz (170 g) crumbled feta cheese
1 large egg, divided (for the filling and egg wash)
2 tablespoons (30 ml) finely chopped fresh dill, or 2 teaspoons (2 g) dried dill
¼ teaspoon (1 g) black pepper
1 tablespoon (15 ml) water, for the egg wash
2 tablespoons (15 g) all-purpose flour, for dusting the work surface as needed

Instructions

Thaw and prepare. Thaw the puff pastry until pliable but still cool; follow the package’s refrigerator or countertop directions. Heat the oven to 400°F (200°C) and line a large baking sheet with parchment. If using frozen spinach, squeeze it firmly in a clean towel or sieve until very dry. This prevents watery filling and soggy pastry.
Cook the spinach mixture. Heat the olive oil in a skillet over medium heat. Add the onion and cook for 4–5 minutes, stirring, until softened. Stir in the garlic for 30 seconds. Add the fresh spinach in batches and cook for 2–3 minutes, until wilted and its liquid has evaporated. If using thawed frozen spinach, add it and cook for about 2 minutes to drive off moisture. Transfer the mixture to a plate and let it cool for 5 minutes.
Make the filling. In a bowl, combine the cooled spinach and onion with the feta, dill, black pepper, and one tablespoon (15 ml) of beaten egg. Beat the remaining egg with one tablespoon (15 ml) water in a small bowl; set aside for brushing. The filling should hold together when pressed and should not have liquid pooling at the bottom.
Cut the pastry. Unfold one pastry sheet on a lightly floured surface and gently roll it just enough to even out creases. Cut it into six equal squares, about 4½ inches (11 cm) each. Repeat with the second sheet. Keep unused pastry cool while working; if it becomes soft or sticky, chill it for 10 minutes before continuing.
Fill and shape. Put about 1½ tablespoons (25 g) filling in the center of each square, leaving a clear border. Brush two adjoining edges lightly with egg wash, then fold the opposite corner over to form a triangle. Press the edges together firmly, then crimp with a fork. Avoid overfilling, which can force the seams open. Transfer the triangles to the prepared baking sheet, leaving about 1 inch (2.5 cm) between them.
Brush and bake. Brush the tops with egg wash and cut a small vent in each triangle with the tip of a knife. Bake for 18–22 minutes, rotating the pan once if your oven browns unevenly, until puffed and deeply golden. The filling contains egg, so the USDA FSIS safe minimum temperature for egg dishes is 160°F (71°C); check the center of a representative triangle with a food thermometer if you need to verify it. Cool on the pan for 5 minutes before serving—the filling will be very hot.

Tips

Dry spinach thoroughly: Excess water is the most common cause of damp bottoms and loose seams. After cooking fresh spinach, let visible moisture evaporate; squeeze thawed spinach especially well.
Keep pastry cold: Puff pastry rises best when the fat stays cold. Work in batches and return the shaped triangles to the refrigerator for 10–15 minutes if the pastry feels warm.
Adjust feta salt carefully: Feta varies in saltiness, so taste the filling before adding any salt. Black pepper and dill add flavor without making it too salty.
Seal without stretching: Don’t pull the pastry over a large mound of filling. A modest portion and a firmly pressed edge help prevent leaks as the pastry expands.

Serving Suggestions

Serve the triangles warm or at room temperature as an appetizer, brunch bite, or light lunch. They pair well with a lemony green salad, sliced cucumbers and tomatoes, olives, or a bowl of tomato soup. A small dish of plain Greek yogurt mixed with lemon juice and chopped dill makes an easy dip; keep the dip chilled until serving. For a gathering, arrange the pastries on a platter after their brief cooling period rather than stacking them, so their flaky tops stay crisp.

Variations

For a more traditional Greek spanakopita-style flavor, add 2 tablespoons (30 ml) chopped fresh parsley and a pinch of grated nutmeg. Use 4 oz (115 g) ricotta in place of part of the feta for a milder, softer filling; because ricotta adds moisture, drain it first and keep the spinach very dry. Chopped scallions can replace the onion, while a little lemon zest brightens the filling. For a dairy-free version, use a firm plant-based feta-style cheese and check that the pastry is made without butter; flavor and browning will vary. You can also make smaller triangles by cutting each pastry sheet into 12 rectangles, using about 2 teaspoons (10 g) filling per piece, and baking until golden, checking a few minutes earlier.

Storage and Reheating

Let cooked triangles cool briefly, then refrigerate them in a covered container within 2 hours of baking. They keep for 3–4 days in the refrigerator. Reheat on a baking sheet at 350°F (175°C) for 8–12 minutes, until hot throughout and crisp again; leftovers should reach 165°F (74°C) when checked with a food thermometer. A microwave will warm them faster but softens the pastry. To freeze, arrange fully cooled triangles in a single layer until firm, then transfer to a freezer-safe container for up to 2 months. Reheat from frozen at 350°F (175°C) for about 18–25 minutes, checking that the centers are hot. Do not leave cooked pastries at room temperature for more than 2 hours.

Frequently Asked Questions

Can I make spinach and feta triangles ahead?
Yes. Shape the triangles, place them on a parchment-lined tray, cover, and refrigerate for up to 1 day before baking. Brush with egg wash just before they go into the oven. For a longer make-ahead option, freeze the unbaked triangles and bake from frozen, allowing extra time and checking for a fully cooked, hot center.

Can I use frozen spinach instead of fresh?
Yes. Use the same weight, 10 oz (280 g), thaw it completely, and squeeze out as much water as possible. Briefly cooking it with the onion and garlic helps remove remaining moisture. Frozen spinach is convenient and works well, though its texture is softer than fresh.

Why did my puff pastry triangles open or leak?
Common causes are overfilling, wet filling, warm pastry, or edges that were not pressed firmly together. Keep the border clean, seal with a little egg wash, crimp the edges with a fork, and chill soft pastries before baking. A small vent lets steam escape without splitting the seam.

Do I need to thaw puff pastry before shaping?
Yes. It should be flexible enough to unfold without cracking but still cool to the touch. If it is frozen solid, it will break; if it becomes warm and sticky, the layers may not puff as well. Use the thawing directions on the package and avoid forcing the folds open.

Can I prepare these without egg?
For the filling, omit the tablespoon of beaten egg; the feta and spinach will still hold together if the spinach is dry. For a glossy top, brush with milk or plant-based milk instead of egg wash. The surface may brown a little less, and the filling will no longer contain egg, but follow the usual safe handling and refrigeration guidance.

Are these triangles best served hot or cold?
They are especially crisp when served warm, after resting for about 5 minutes, but they are also good at room temperature. Avoid serving them straight from the oven because the filling can burn. For the best texture after chilling, reheat them in the oven rather than the microwave.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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