Spinach & Feta Puff Pastry Triangles

Crispy, golden pastry filled with creamy feta, spinach, garlic, and herbs—similar to a quick spinach-and-feta börek.

Ingredients

Makes about 12–16 triangles

For the filling

1 lb (450 g) fresh spinach, or 10 oz (280 g) frozen spinach
1½ cups (200 g) crumbled feta cheese
4 oz (115 g) cream cheese or ricotta
2 cloves garlic, minced
1 small onion, finely chopped
1 tbsp olive oil
1 tbsp fresh dill, chopped
1 tbsp fresh parsley, chopped
¼ tsp black pepper
¼ tsp nutmeg
Salt, only if needed

For the pastry

1 package (17.3 oz/490 g) puff pastry, thawed
1 egg
1 tbsp water or milk
1 tsp sesame seeds
1 tsp nigella seeds or dried oregano, optional
Melted butter or olive oil for brushing, optional

Instructions

Prepare the spinach:
If using fresh spinach, sauté it in 1 tbsp olive oil for 2–3 minutes until wilted. If using frozen spinach, thaw completely.
Remove excess moisture:
This is important! Let the spinach cool, then squeeze it very well in a clean kitchen towel or between your hands. Excess water can make the pastry soggy.
Make the filling:
Sauté the onion for 3–4 minutes until soft. Add garlic and cook for 30 seconds. Combine with spinach, feta, cream cheese/ricotta, dill, parsley, pepper, and nutmeg. Taste before adding salt because feta is already salty.
Prepare the pastry:
Roll each puff-pastry sheet lightly on a floured surface. Cut into approximately 4–8 squares, depending on your desired size.
Fill:
Place 1–2 tablespoons of spinach mixture in the center of each square. Fold diagonally to form a triangle and press the edges firmly with a fork.
Egg wash:
Beat the egg with 1 tbsp water or milk. Brush each triangle generously.
Add topping:
Sprinkle with sesame seeds, nigella seeds, or oregano.
Chill:
Place the assembled pastries in the refrigerator for 15–20 minutes. This helps the puff pastry stay flaky.
Bake:
Bake in a preheated 400°F (200°C) oven for 20–25 minutes, or until puffed and deeply golden brown.
Serve:
Cool for 5–10 minutes before serving. They’re delicious warm with yogurt, tzatziki, or a simple tomato-cucumber salad.

Nutrition & Allergen Information

Approximate per triangle if making 16, using the ingredients above:

Calories: ~190–220 kcal
Protein: ~6 g
Carbohydrates: ~13–16 g
Fat: ~12–15 g
Fiber: ~1–2 g
Sodium: ~300–450 mg

Nutrition varies significantly depending on the puff pastry, feta, and cream cheese used.

Allergens: Contains wheat/gluten, milk/dairy, and egg.
Nuts: The basic recipe contains no tree nuts or peanuts. However, check packaged puff pastry, feta, and other ingredients for possible cross-contamination if cooking for someone with a nut allergy.

Recipe Q&A

Can I use frozen spinach?
Yes. Thaw it completely and squeeze out as much liquid as possible.

Can I make these ahead?
Yes. Assemble them up to 24 hours ahead and refrigerate covered. Brush with egg wash just before baking.

Can I freeze them?
Absolutely. Freeze the unbaked triangles on a tray, then transfer them to a freezer bag. Bake from frozen at 400°F/200°C, adding roughly 5–10 minutes to the baking time.

Why did my pastry turn soggy?
Usually because the spinach filling contained too much water. Squeeze spinach extremely well and don’t overfill the pastry.

Can I substitute feta?
Yes. Ricotta, goat cheese, cottage cheese, or a mixture of mozzarella and cream cheese can work, although the flavor will be different.

Can I make them without eggs?
Yes. Use plant-based milk or a little olive oil for brushing instead of egg wash. The pastry may be slightly less glossy.

How do I get them extra crispy?
Keep the pastry cold, avoid overfilling, bake on a preheated tray, and make sure your oven is fully preheated before the pastries go in.

What should I serve with them?
Try Greek yogurt, tzatziki, garlic yogurt sauce, tomato salad, cucumber salad, or a squeeze of lemon.

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.