Spinach & Feta Puff Pastry Triangles

Time & Yield

Prep: 20 minutes
Cook: 20–25 minutes
Total: ~45 minutes
Servings: 12–15 triangles

Ingredients (with notes)

Pastry

2–3 sheets frozen puff pastry (thawed overnight in fridge)
→ Brands like Pepperidge Farm work well

Filling

2 cups fresh spinach (chopped) OR 10 oz frozen spinach (fully thawed, squeezed dry)
1 cup feta cheese (crumbled)
½ cup ricotta or cream cheese (for creaminess)
1 small onion (finely diced)
2 cloves garlic (minced)
2 tbsp fresh dill or parsley (authentic flavor boost)
1 large egg
½ tsp salt (adjust—feta is salty)
½ tsp black pepper
Optional: pinch nutmeg (traditional Greek touch)

Egg Wash

1 egg + 1 tbsp water (for golden shine)

Step-by-Step Instructions (with pro detail)

1️⃣ Preheat & Prep

Preheat oven to 400°F (200°C)
Line tray with parchment paper
Keep puff pastry cold but pliable (too warm = sticky, hard to shape)

2️⃣ Build Flavor Base

Heat 1 tbsp olive oil in pan (medium heat)
Sauté onion 3–4 minutes until soft and translucent
Add garlic → cook 30 seconds (don’t burn)

3️⃣ Cook Spinach Properly

Add spinach:
- Fresh → cook until wilted (~2–3 min)
- Frozen → just warm through
Transfer to bowl and squeeze out ALL liquid
- Use hands or a clean towel
- This step prevents soggy pastry (critical!)

4️⃣ Mix the Filling

Let spinach cool slightly, then mix:

Spinach + onion/garlic
Feta + ricotta
Egg + herbs + seasoning

👉 Texture goal: thick, not watery

5️⃣ Prepare Pastry

Roll out puff pastry lightly
Cut into 4–6 squares per sheet (depending on size you want)

6️⃣ Fill & Shape

Add 1–2 tbsp filling to center
Brush edges with egg wash
Fold diagonally → triangle
Press edges with fork to seal
Optional: lightly score top for steam release

7️⃣ Bake to Perfection

Place on tray with space between
Brush tops with egg wash
Bake 20–25 minutes until:
- Deep golden brown
- Fully puffed
- Crisp layers visible

8️⃣ Cool & Serve

Rest 5–10 minutes before serving
Best served warm (crispy outside, creamy inside)

Pro Tips (Make Them Perfect)

Dry spinach thoroughly = crisp pastry
Keep pastry cold while working
Taste filling before adding egg (adjust salt)
Don’t overfill → prevents leaking
Bake on middle rack for even browning

Variations

Greek-style upgrade: add chopped green onions + extra dill
Protein boost: mix in cooked chicken or ground lamb
Vegan version:
- Use dairy-free feta
- Skip egg in filling (add 1 tbsp cornstarch instead)
Spicy twist: add chili flakes or diced jalapeño

Serving Ideas

With Greek salad
With yogurt-garlic dip or tzatziki
As party appetizer or brunch item

Storage & Reheating

Fridge: 3–4 days (airtight)
Freezer: up to 2 months (before or after baking)
Reheat:
- Oven: 350°F (175°C) for 10 min (best texture)
- Avoid microwave → makes soggy

Q&A (Common Issues Solved)

Why is my pastry soggy?

→ Too much moisture in spinach or filling
✔ Fix: squeeze spinach well + don’t overfill

Can I use phyllo instead of puff pastry?

→ Yes! That’s traditional for Spanakopita
✔ Use layered sheets with butter instead of folding squares

Can I make them ahead?

→ Yes

Assemble and refrigerate up to 24 hrs
Or freeze unbaked and bake from frozen (+5 min)

Why didn’t my pastry puff?

→ Likely too warm before baking
✔ Keep dough chilled until it hits the oven

Can I skip ricotta?

→ Yes
✔ Just use feta (stronger flavor, slightly less creamy)

How do I make them extra crispy?

Bake on lower rack last 5 minutes
Use metal tray (not glass)
Don’t overcrowd pan

Author
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Sara Mitchell

Sara Mitchell is an expert restaurant content creator who writes easy-to-read guides about CAVA and other Mediterranean fast-casual chains in the United States. She covers locations, menus, prices, and hours, making it simple for visitors to find nearby restaurants and what to order quickly.

With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.