Yield: 12 triangles
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 50 minutes

Ingredients

For the Filling

• 1 tablespoon olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 10 oz (280 g) frozen chopped spinach, thawed and squeezed very dry
  • or 1 lb (450 g) fresh spinach, cooked and drained
• 1 cup (150 g) crumbled feta cheese
• 1 cup (110 g) shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (optional)
• 1 teaspoon dried oregano
• ½ teaspoon black pepper
• ¼ teaspoon salt (adjust because feta is salty)
• ¼ teaspoon red pepper flakes (optional)
• 1 egg (mixed into the filling)

For the Pastry

• 2 sheets puff pastry, thawed
• 1 egg beaten with 1 tablespoon water (egg wash)
• 1 tablespoon sesame seeds or poppy seeds (optional)

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Instructions

Step 1: Prepare the Filling

1. Heat olive oil in a skillet over medium heat.
2. Cook onion for about 4–5 minutes until soft.
3. Add garlic and cook for 30 seconds.
4. Stir in spinach and cook 2–3 minutes to remove any remaining moisture.
5. Let cool for 10 minutes.
6. Mix in feta, mozzarella, Parmesan, oregano, pepper, salt, red pepper flakes, and one egg.

Step 2: Prepare the Pastry

1. Preheat oven to 400°F (200°C).
2. Line a baking tray with parchment paper.
3. Roll each puff pastry sheet slightly larger.
4. Cut each sheet into 6 equal squares.

Step 3: Fill

1. Place 2–3 tablespoons of filling in the center of each square.
2. Fold corner to corner to make a triangle.
3. Press edges firmly with a fork to seal.

Step 4: Finish

1. Brush each triangle with egg wash.
2. Sprinkle sesame or poppy seeds on top.

Step 5: Bake

Bake for 25–30 minutes, or until puffed and deep golden brown.

Cool for 5–10 minutes before serving.

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Nutrition (Approximate Per Triangle)

• Calories: 230
• Protein: 8 g
• Fat: 16 g
• Saturated Fat: 7 g
• Carbohydrates: 15 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 340 mg
• Cholesterol: 40 mg

Nutrition will vary depending on the pastry and cheese brands used.

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Tips

• Squeeze as much water as possible from the spinach to prevent soggy pastry.
• Chill the filled triangles for 10 minutes before baking to help them keep their shape.
• Fresh herbs like dill or parsley add extra flavor.
• Add cooked mushrooms or sun-dried tomatoes for variation.

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Storage

Refrigerator: Store in an airtight container for up to 4 days.

Freezer: Freeze baked or unbaked triangles for up to 2 months.

Reheating: Bake at 350°F (175°C) for 8–10 minutes until crisp. Avoid microwaving if you want the pastry to stay flaky.

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Frequently Asked Questions

Q: Can I use fresh spinach?
Yes. Cook about 1 pound (450 g) of fresh spinach, then drain and squeeze out all excess liquid before using.

Q: Can I make these ahead of time?
Yes. Assemble the triangles, refrigerate for up to 24 hours, then bake just before serving.

Q: Can I freeze them before baking?
Yes. Freeze on a baking tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding about 5–8 minutes to the baking time.

Q: Can I use phyllo (filo) dough instead of puff pastry?
Yes. Brush each layer with melted butter or oil, fold into triangles, and bake until crisp and golden.

Q: What can I serve with them?

• Tomato and cucumber salad
• Greek salad
• Tzatziki sauce
• Marinara sauce
• Soup, such as tomato or vegetable soup