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Feta and spinach triangles recipe

Feta and spinach triangles recipe

  • Recipes
  • Dish type
  • Pies and tarts
  • Pastry
  • Puff pastry

These feta cheese and spinach triangles are a great starter and a great finger food for a party. Serve hot or cold.

66 people made this

IngredientsServes: 24

  • 450g frozen spinach, thawed
  • 2 eggs
  • 200g feta cheese, diced
  • 2 to 3 cloves garlic, crushed
  • salt and pepper, to taste
  • 2 packages frozen puff pastry
  • 2 tablespoons butter
  • herbes de Provence, to taste

MethodPrep:20min ›Cook:10min ›Ready in:30min

  1. In a saucepan, thaw the spinach and cook until water has evaporated. Remove from heat. Vigorously stir in 1 beaten egg and gently mix with diced feta cheese and crushed garlic. Simmer for few minutes, stirring gently, until the egg is well mixed. Season to taste and allow to cool.
  2. Unfold the pastry (or roll out if needed) and cut into 10cm squares. Brush edges with remaining egg.
  3. Preheat the oven to 180 C / Gas 4. Grease a baking tray. Place 1 tablespoon spinach mixture in the centre of each pastry square. Fold squares over filling to form triangles. Pinch edges to seal.
  4. Place on prepared baking sheet, brush with egg.
  5. Bake for 10 minutes until golden brown. Remove from the oven and allow to cool for 15 minutes before serving. Serve warm or cold.

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Reviews & ratingsAverage global rating:(5)


Spinach and Feta Triangles

I've made these Spinach and Feta Triangles so many times in the past few weeks, it's not even funny. They're SO GOOD. I was buying similar ones at our farmers market for a long time and knew I had to create my own version.

They are inspired by the Greek Spanakopita Triangles.

The main difference between the original Greek appetizer and these triangles is that these are made with regular puff pastry instead of traditional Phyllo dough. I also sprinkle them with Everything Bagel Seasoning for added flavor which isn't a part of the original dish.


Spinach Feta Spanakopita Triangles

Spinach Feta Spanakopita Triangles look great, taste fantastic and are totally vegetarian.

Ingredients

  • FOR THE FILLING:
  • 1 cup Water
  • 16 ounces, weight Frozen Chopped Spinach
  • 2 teaspoons Butter
  • ½ cups Chopped Onion
  • ½ teaspoons Salt
  • 1 teaspoon Oregano
  • 1 cup Feta Cheese
  • FOR THE PHYLLO DOUGH:
  • 12 whole Sheets Phyllo Dough
  • ½ cups Melted Butter

Preparation

For the filling, add water to medium-sized sauce pan and bring to a boil. Add spinach, cover, and simmer for 5 minutes.

In a different pan, add butter. Cook chopped onion and season with salt until golden brown.

Strain water from spinach and add salt. Add spinach, onion, oregano, and crumbled feta cheese, mix well.

Lay out a single sheet of phyllo dough. Brush with butter. Stack your next sheet on top and apply butter once again. Repeat one more time. Slice phyllo sheets into 8 strips.

Place 1 tablespoon of filling on the end of the strip. Fold strip and filling into triangular shape. Lightly brush tops with butter. Place on cookie sheet with parchment paper.


Georgia’s spanakopites – spinach Triangles

My mom makes the best spinach triangles. I always thaw the phyllo to room temperature to prevent cracking, before making them. At any of my family gatherings, they are so popular, that they are simply known as “triangles” and they are my mom’s specialty. Watch this video on my youtube channel here : https://www.youtube.com/watch?v=Gp324idsok4

Ingredients:

1 cup washed spinach leaves, packed ( 250 ml)

2 tbsp. fresh, chopped dill (30 ml)

1/4 cup good quality feta cheese, crumbled (60 ml)

1/4 cup melted butter or Greek olive oil (60 ml)

cracked black pepper to taste

pinch freshly grated nutmeg

Instructions:

Preheat oven to 375 degrees F

Wash spinach and immerse into boiling salted water for about 3 minutes. Drain and rinse in cold water. Squeeze out all excess moisture and reserve. Heat oil in a saucepan and add onion, spinach and dill. Cook on high for 2 minutes until onions soften. Remove and cool. Combine the cooled spinach mixture with feta, eggs and salt and pepper. Set aside.

Stack 6 sheets of phyllo on top of each other. Cut into 5 equal strips. Work with 1 pile of phyllo at a time. Wrap remaining phyllo up in tea towel . Brush 1 strip with butter and cover with a second strip and butter again.* Note if using a thicker kind of phyllo use only one sheet per triangle. Lay strip down vertically in front of you.

Spoon a heaping teaspoon of filling in bottom corner of strip and fold over in half diagonally creating a triangle. Continue folding over into triangular shape until you reach end of strip. Repeat with remaining strips. Brush tops with a little more olive oil.

Place triangles on a baking sheet and bake at 375 D in middle rack of oven for about 20 minutes or until golden.


Mini Spanakopita triangles Ingredients

If you haven’t tried Greek spanakopita triangles before, then you are certainly missing out! Why? Because they are crispy, juicy and stuffed with a herby, tangy spinach-feta mixture! These mini spanakopita triangles are like no other vegetarian pie you’ve ever tried before!

The main ingredient you’ll need to make this spanakopita triangles recipe is -what else- spinach. To prepare the spanakopita triangles crumble the feta cheese and mix it with some lightly boiled spinach and then wrap them with some phyllo pastry forming a triangle.

The finishing touches are nothing else than a light brush with melted butter or olive oil (to keep it healthy) and finally bake them until golden brown and crispy. Simply delicious!


Greek Feta Cheese Pies Recipe (Tiropitakia)

A delicious traditional Greek ‘Tiropitakia’ recipe suitable for every time of the day, as starter or mid-day snack! To prepare this traditional tiropitakia recipe (Greek feta cheese triangles) we crumble the feta cheese and mix it with two different kinds of yellow cheese for extra flavour. We then wrap them with phyllo pastry forming a triangle, brush with melted butter or olive oil and bake them until golden and crispy to perfection.. Simply delicious!

Greek feta cheese pies, rolled into individual servings (tiropitakia) are very popular in Greek cuisine and come into a variety of shapes. They can be made as individual rolls, half moons, little croissants or triangles.

The main ingredient you will need to make this phyllo dough triangles (tiropitakia) is of course feta cheese which is a favourite ingredient in all types of Greek recipes, be it fried, baked or used for stuffing until nicely softened and slightly melty. A mature feta cheese gives this traditional tiropitakia recipe a bold and salty flavour, so be careful to just a little if no salt in the seasoning!

Give this super easy and delicious Greek traditional tiropitakia recipe a try and amaze your friends and family with its crispy and tangy flavour. Oh and you can always read this in Greek if you fancy Η πιο εύκολη συνταγή για τυροπιτάκια! Enjoy!


How to make Spanakopitakia (Spinach and Feta Filo Triangles)

This recipe makes about 36 triangles but this will depend on how many sheets of filo came in your package. From each sheet of filo, you get 3 triangles. In my version of spanakopitakia, I use melted butter to seal and flavour the filo. This gives them a buttery flavour that can’t be beat but olive oil is another great option.

To make these, you will need:

For the Filling

  • 1/2 lb fresh spinach, chopped
  • 1/4 onion, finely chopped
  • 2/3 cup feta cheese, crumbled
  • 1/3 cup ricotta cheese
  • 1 large egg, beaten
  • 1 tablespoon fresh parsley, chopped
  • 1/2 tablespoon fresh dill, chopped
  • salt and pepper

For the Filo Crust

Directions

Preheat oven to 350F and line 2 baking sheets with parchment paper.

Add the chopped spinach in a large pot with a couple tablespoons of water and cook it on low heat until it begins to wilt. Remove it form heat and place it in a colander. Press down with a wooden spoon to remove any moisture.

Place the spinach in a large bowl and add the remaining filling ingredients. Mix everything well and then set aside.

Remove the filo sheets from the package and cut them into thirds widthwise.

Working with one piece of filo at a time, brush it with butter and then fold it in half. Place a small spoonful of the filling mixture at one end and carefully fold it over to make a triangle shape. Continue to fold it over onto itself in a triangle pattern. Once you reach the end, brush the filo with some butter to help seal the triangle. Brush the entire triangle with butter on the outside and place it on a baking sheet. Repeat with all of the remaining filo.


Spinach Triangles

Heat the oven to 400°F.  Beat 1 egg and water in a small bowl with a fork or whisk.  Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl.

Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.

Place 1 tablespoon spinach mixture in the center of each square.  Brush the edges of the pastry with the egg mixture.  Fold the pastry over the filling to form triangles.  Crimp the edges with a fork to seal.  Place the filled pastries onto baking sheets.  Brush with the egg mixture.

Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.


Greek Spinach & Feta Cheese Pies

Tonight, we’re celebrating Greek cooking with our take on spanakopita, or savory, hearty spinach pies. Crumbled feta cheese and garlic add exciting flavor to the spinach filling, which comes out of the oven perfectly moist inside of a flaky pastry crust. Roasted rainbow carrots and a refreshing cucumber salad make for delicious sides, served along with a bright, creamy yogurt sauce for dipping.

Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

Title

Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots quarter lengthwise, then halve crosswise. Peel the cucumbers, leaving alternating strips of skin intact quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Quarter and deseed the lemon.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes per batch, or until wilted. Transfer to a strainer hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible discard the liquid. Transfer the drained spinach to a cutting board finely chop. Transfer to a bowl season with salt and pepper. Add the cheese (breaking up any larger pieces before adding), half the garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to thoroughly combine season with salt and pepper to taste.

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the pastry rounds on a clean, dry work surface. Spoon 3 tablespoons of the filling into the center of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold the rounds in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.

Place the carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Bake the pies and seasoned carrots 16 to 18 minutes, or until the pies are golden brown and puffed up and the carrots are tender when pierced with a fork. Remove from the oven. Let stand for at least 2 minutes.

While the pies and carrots bake, pick the mint leaves off the stems discard the stems. In a medium bowl, combine the cucumbers, the juice of 2 lemon wedges, half the mint leaves (tearing just before adding), and as much of the remaining garlic paste as you'd like. Drizzle with olive oil and season with salt and pepper to taste.

While the pies and carrots continue to bake, in a bowl, combine the yogurt, remaining mint leaves (tearing just before adding), and the juice of the remaining lemon wedges season with salt and pepper to taste. Divide the baked pies, roasted carrots, and cucumber salad among 4 dishes. Serve with the yogurt sauce on the side. Enjoy!

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Preheat the oven to 450°F. Wash and dry the fresh produce. Peel and finely chop the garlic using the flat side of your knife, smash until it resembles a paste (or use a zester). Peel the carrots quarter lengthwise, then halve crosswise. Peel the cucumbers, leaving alternating strips of skin intact quarter lengthwise, then cut crosswise into ½-inch-thick pieces. Quarter and deseed the lemon.

In a large pan (nonstick, if you have one), heat 1 tablespoon of olive oil on medium-high until hot. Working in batches, add the spinach season with salt and pepper. Cook, stirring occasionally, 1 to 3 minutes per batch, or until wilted. Transfer to a strainer hold or rest the strainer over a bowl. Using a spoon, press down on the cooked spinach to release as much liquid as possible discard the liquid. Transfer the drained spinach to a cutting board finely chop. Transfer to a bowl season with salt and pepper. Add the cheese (breaking up any larger pieces before adding), half the garlic paste, and as much of the red pepper flakes as you'd like, depending on how spicy you'd like the dish to be. Stir to thoroughly combine season with salt and pepper to taste.

Lightly oil a sheet pan. Fill a small bowl with warm water. Place the pastry rounds on a clean, dry work surface. Spoon 3 tablespoons of the filling into the center of each round. Working 1 at a time, using your fingers, lightly moisten the edges of the rounds with water. Carefully fold the rounds in half over the filling, gently pressing out any air pockets. Using a fork, firmly press down on the edges to crimp and seal completely. Carefully transfer to the prepared sheet pan.

Place the carrots on a separate sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to thoroughly coat. Arrange in a single, even layer. Bake the pies and seasoned carrots 16 to 18 minutes, or until the pies are golden brown and puffed up and the carrots are tender when pierced with a fork. Remove from the oven. Let stand for at least 2 minutes.

While the pies and carrots bake, pick the mint leaves off the stems discard the stems. In a medium bowl, combine the cucumbers, the juice of 2 lemon wedges, half the mint leaves (tearing just before adding), and as much of the remaining garlic paste as you'd like. Drizzle with olive oil and season with salt and pepper to taste.

While the pies and carrots continue to bake, in a bowl, combine the yogurt, remaining mint leaves (tearing just before adding), and the juice of the remaining lemon wedges season with salt and pepper to taste. Divide the baked pies, roasted carrots, and cucumber salad among 4 dishes. Serve with the yogurt sauce on the side. Enjoy!


Spinach and Feta Filo Triangles

Rinse the spinach, trim and blanch in boiling water until wilted. Shock in ice water, drain, squeeze out the excess water and roughly chop. Peel the onion and garlic and chop finely. Melt 1 tablespoon butter in a large frying pan and sweat the onion and garlic for 2-3 minutes, until translucent. Let cool then mix with the spinach. Cut the feta into cubes, add to the spinach along with the egg and mix until combined. Season with salt and pepper.

Preheat the oven to 200°C (approximately 400°F) convection.

Cut the filo dough into 7 x 22 cm (approximately 2 3/4 x 8 inch) strips. Place 1 tablespoon filling on the lower end of each strip then fold 1 of the lower corners up to the side edge. Continue folding into triangles, brushing the ends with butter to seal.

Arrange the triangles on a baking sheet lined with parchment paper, brush with the remaining butter and bake until golden brown, around 15-20 minutes. Remove from the oven and either let cool or serve while still warm with olive tapenade, if desired.