Golden, flaky and packed with flavour, these Spinach and Feta Triangles are the ultimate easy snack or light lunch. Crisp layers of puff pastry wrap around a creamy spinach and feta filling, giving you that perfect balance of salty, cheesy goodness with every bite.
They’re simple to make, budget friendly, and ideal for lunchboxes, picnics, after school snacks or entertaining. Serve them warm with a fresh salad, or enjoy them cold straight from the fridge. Either way, they disappear fast, so you might want to make a double batch.
Spinach and Feta Triangles
16
servings20
minutes25
minutes200
kcal30
minutesCrisp filo pastry filled with spinach, feta and ricotta. Perfect for lunchboxes, picnics or an easy savoury snack.
Keep the screen of your device on
Ingredients
250 g frozen spinach, thawed and well drained
150 g reduced fat tasty cheese, grated
100 g reduced fat feta, crumbled
200 g reduced fat ricotta
1 egg, lightly beaten
8 sheets filo pastry
Olive oil spray
Directions
- Preheat oven to 180°C fan forced.
- Line two baking trays with baking paper.
- Squeeze excess liquid from the spinach.
- Place spinach in a large bowl.
- Add grated cheese to the bowl.
- Add feta to the bowl.
- Add ricotta to the bowl.
- Add egg to the bowl.
- Mix filling until well combined.
- Lay one sheet of filo pastry on a clean surface.
- Spray filo lightly with olive oil.
- Fold filo in half lengthways.
- Cut folded filo into two long strips.
- Place 1 heaped tablespoon of filling at one end of each strip.
- Fold pastry over filling to form a triangle.
- Continue folding to the end of the strip.
- Place triangle seam side down on prepared tray.
- Repeat with remaining filo and filling.
- Spray tops lightly with olive oil.
- Bake for 25 minutes or until golden and crisp.
- Cool slightly before serving.
Notes
- Drain spinach thoroughly to prevent soggy pastry.
- Freeze uncooked triangles in a single layer, then store in a container for up to 2 months.
- Bake from frozen, adding 5 to 10 minutes to cooking time.
- Store cooked triangles in the fridge for up to 3 days.
Reheat in oven at 160°C to restore crispness.
Have your say!