Spinach and Cheese Triangles

Crispy layers of filo pastry filled with a savoury spinach & 3 cheese filling. These are a fantastic entertaining delight or protein packed snack.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
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Spinach and Cheese Triangles

Don’t you just love that crispy, buttery and crunchy texture when you bite into a pastry? I think there is something about it that the human brain loves and is drawn to. Pastries don’t have to be sickly sweet and also be a great protein packed snack. I’m going to show you how with these Spinach & Cheese triangles!

I am obsessed with these Spinach & Cheese triangles because they have replaced my obsession with store bought frozen spinach & ricotta pastizzi from when I was a kid. They came in a big frozen bag from the grocery story and as baked, they transformed into crisp, puffed golden brown goodness. When I moved out of home for uni they became a treat but one day the brand changed their recipe. I’ve been forever sad about it. Yes, one-day i’ll make an actual ‘pastizzi’ recipe but its complicated and time consuming. For now, we have these Spinach & Cheese triangles and i’m not sad about it.

Why this recipe is amazing

Flavour & texture: A blend. of ricotta, feta and parmesan gives the filling some real flavour. Who doesn’t love cheese (sorry to my lactose intolerant friends, i love and feel for you!). Yummy spinachy goodness make you feel like this a health food and that is a bonus. Crisp filo pastry with a light brushing of butter helps the crunch factor.

Difficulty & Time: Easy peasy, lemon squeazy 1/5. The more you make these, the quicker you’ll get. The baking time is the time consuming part. Pop them in the air fryer in your in the need for speed.

Versatility: Don’t have filo? I always have a stash of puff pastry in the freezer and it works great here too! Cut into squares, add filing and food diagonally and press edges with a fork to seal shut. You can also layer the filo and filling into a casserole dish and make a Greek spanakopita style dish.

What ingredients are needed for Spinach and Cheese Triangles

Spinach: A little pop of colour in short. Yes it tastes good but it also looks good and adds a little ‘healthy’ element. I prefer to use frozen spinach because it’s so much cheaper. Even if you use fresh or frozen, ensure you warm, wilt and squeeze out ALL of the moisture. Be prepare, there will be more than you think.

Feta: I prefer the crumbly Greek variety. Feta has a tangy, salty flavour that boosts the simplicity of the ricotta and is just so good!

Ricotta: Full fat ricotta is recommended as it adds a mild creamy flavour.You can substitute for low fat but be aware that the result will lack some richness. Note: Try to get the small curds. Smaller curds means more consistent filling that doesn’t have big white chunks throughout.

Parmesan: dry-aged cheese adds a little hint of acidity to the dish.

Brown Onion: This recipe is simple in flavour so the onion just adds a little somethin’ somethin’. Omit if you like.

Garlic: Flavour flavour flavour! Fresh garlic contains a chemical called ‘Allicin’ that is activated when it is chopped, crushed etc. It is what gives garlic it’s distinct taste and aroma. I prefer to crush cloves with a garlic crusher to increase the amount of allicin as much as possible

Lemon Zest: I know this might seem strange but lemon zest adds a hint of vibrancy and freshness. Its completely optional but I often also add a little juice too to ramp up the flavour and extra acidity to balance the dish.

Eggs: Large eggs are always recommended when baking so that they give consistent results every time and you avoid having an ‘eggy’ taste. Use eggs in cartons labelled “large eggs” which are 55 – 60g / 2 oz each. This is an industry standard and most international bakers’ recipes use this size. In a pinch and have larger eggs? Crack egg into a bowl, whisk then measure out 90 ml / 100 grams. Ta-dah!

Filo Pastry: A greek pastry is that paper thin and quite delicate. When layered with butter or oil and cooked, it goes super flaky and oh so delicious! Usually found in the frozen section, it needs to be defrosted slowly and handled with care so it doesn’t rip. Cover with a damp cloth to ensure it doesn’t dry our and crack. Don’t have filo? I always have a stash of puff pastry in the freezer and it works great here too! Cut into squares, add filing and food diagonally and press edges with a fork to seal shut.

How to make Spinach and Cheese Triangles

  • Preheat oven to 180°C/350°F. Line 2 trays with baking paper and set aside.
  • If using fresh spinach- Place spinach in a bowl & microwave in 45 seconds intervals until it has wilted. Set aside for 5 minutes or cool enough to handle.
  • Using a clean dish cloth or paper towel, place spinach inside and squeeze with your hands to remove excess moisture until it is quite dry. You’ll be amazed how much water is released. Transfer to a chopping board and chop.
  • In a large bowl add rest of filling ingredients and mix together until smooth. set aside.
  • On a clean work surface, lay 1 sheet of filo pastry & brush lightly with butter or spray with olive oil spray. Keep remaining sheets covered with a damp tea towel so they don’t dry out.Place a second sheet of pastry on top and repeat butter/oil step and top with a third layer. Repeat this step to use up the remaining filo pastry sheets.
  • Lay one piece of the layered pastry on your work surface or cutting board, with short edge facing you. Using a sharp knife, slice the sheet into 3 even rectangle strips.
  • Taking one strip, place 1 heaped tablespoon of filling onto the bottom right corner of the filo strip. Fold the bottom corner over to make a triangle shape, gently flattening the ricotta mixture. Continue to fold the pastry over itself, working your way up the sheet until a neat triangle is formed. Be careful not to squeeze the mixture out.
  • Place onto the baking trays & repeat steps for remaining pastry sheets.
  • Lightly brush triangles with butter or spray with olive oil before baking for 15-20 minutes or until the pastry is golden brown.
  • Allow to cool for 2-3 minutes before serving.

Setting you up for success – Tips, Tricks & FAQs

  • How long do spinach & cheese triangles last? store them in an air-tight container in the fridge for up to 3 days
  • How do I know when they’re cooked? When cooked at 180°C/350°F for the full cooking time in the recipe, they are golden brown, they are done. The filling only needs to be heated enough to cook the egg and that will be done by the time the pastry is brown.
  • Do I have to use lemon zest? No, if you aren’t a fan, leave it out. Feel free to add some extra spices like nutmeg or whatever your taste buds like.
  • How to I prevent the pastry from going soft after it cools? It’s normal for the puffs to soften after the cool down as the pastry absorbs some of the moisture from the filling. Simple bake again until it crisps up.
  • Can spinach & cheese triangles be air fried? Yes, Air frying these are a great idea. Just air-fry until golden, about 10-15 minutes, depending on your machine.
  • How do you store spinach & cheese triangles ?Once baked, store them in an air-tight container in the fridge for up to 3 days or freeze for around 3 months. They can also be frozen unbaked. Defrost at room temperature before baking at 180°C/350°F until pastry is crisp.

Did you make this recipe?

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Spinach & Cheese Triangles

Servings 12 triangles
Crispy layers of filo pastry filled with a savoury spinach & 3 cheese filling. These are a fantastic entertaining delight or protein packed snack.
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins

Ingredients
 

  • 250 gm fresh or frozen spinach thawed, excess liquid removed.
  • 120 gm Greek feta crumbled
  • 200 gm ricotta cheese strained slightly to remove excess moisture
  • 50 gm parmesan cheese grated
  • ½ brown/yellow onion diced
  • ½ tsp lemon zest
  • 2 large eggs
  • 12 sheets filo pastry
  • 2 tbsp salted butter melted (or olive oil spray

Instructions

  • Preheat oven to 180°C/350°F. Line 2 trays with baking paper and set aside.
  • If using fresh spinach- Place spinach in a bowl & microwave in 45 seconds intervals until it has wilted. Set aside for 5 minutes or cool enough to handle.
  • Using a clean dish cloth or paper towel, place spinach inside and squeeze with your hands to remove excess moisture until it is quite dry. You'll be amazed how much water is released. Transfer to a chopping board and chop.
  • In a large bowl add rest of filling ingredients and mix together until smooth. set aside.
  • On a clean work surface, lay 1 sheet of filo pastry & brush lightly with butter or spray with olive oil spray. Keep remaining sheets covered with a damp tea towel so they don’t dry out. Place a second sheet of pastry on top and repeat butter/oil step and top with a third layer. Repeat this step to use up the remaining filo pastry sheets. You should have 4 sets of pastry that each has 3 layers.
  • Lay one set of the layered pastry on your work surface or cutting board, with short edge facing you. Using a sharp knife, slice the sheet into 3 even rectangle strips.
  • Taking one strip, place 1 heaped tablespoon of filling onto the bottom right corner of the filo strip. Fold the bottom corner over to make a triangle shape, gently flattening the ricotta mixture. Continue to fold the pastry over itself, working your way up the sheet until a neat triangle is formed. Be careful not to squeeze the mixture out.
  • Place onto the baking trays & repeat steps for remaining pastry sheets.
  • Lightly brush triangles with butter or spray with olive oil before baking for 15-20 minutes or until the pastry is golden brown.
  • Allow to cool for 2-3 minutes before serving.

Nutrition

Calories: 168kcal | Carbohydrates: 12g | Protein: 8g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 54mg | Sodium: 334mg | Potassium: 176mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 2221IU | Vitamin C: 6mg | Calcium: 162mg | Iron: 1mg

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Leave a Comment

  1. DeliriumDream says:

    5 stars
    My young daughter and I just made these. Its a nice simple recipe that’s easy to make and tastes really delicious. Its not bland like some similar recipes i’ve tried. I think the lemon gives it a great tang.
    Ive put half of the batch (uncooked) into the freezer for future snacks!

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