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 and cheese pastries because they have replaced my obsession with store-bought frozen spinach & ricotta pastizzi from my childhood. Yes, one day I’ll make an actual ‘pastizzi’ recipe but it’s complicated and time-consuming. For now, we have these Spinach & Cheese triangles and I’m not sad about it.
Table of Contents
Why This Recipe Is Amazing
- Mind-Blowing Spinach Flavour: With carefully cooked spinach and lemon zest, the triangles boast a punchy and vibrant taste that’ll leave you craving more.
- Crispy Filo Pastry: The layers of filo pastry brushed with butter or olive oil spray bake to crispy and golden perfection, adding a delightful crunch to every bite.
- Easy to Make: With clear instructions, you can whip up a batch of these tasty triangles in no time, making them a go-to recipe for any home cook. Prepare them in advance and reheat for a quick and satisfying treat
- Use up leftover pastry, cheese or, spinach from previous cooking!
- Great for entertaining: These appetisers are the perfect party pleasers and will impress your guests with their delicious flavour and eye-catching presentation.
- Versatile option: 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 filling and food diagonally and press edges with a fork to seal shut. You can also layer the filo and fill 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, I prefer to use frozen spinach because it’s so much easier and cheaper. Even if you use fresh or frozen, ensure you warm, wilt and squeeze out ALL of the moisture. Be prepared, there will be more than you think.
Greek 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! Substitution: If you prefer a milder flavour, you can substitute feta with goat cheese or even shredded mozzarella.
Ricotta Cheese: complements the feta, adding a creamy and smooth texture to the filling.Substitution: Cottage cheese is ideal but cream cheese can be used instead of ricotta.
Parmesan Cheese: brings a nutty and savoury taste to the filling, enhancing its overall cheesiness. Substitution: Grated pecorino Romano or aged cheddar.
Garlic: adds a pungent and aromatic flavour to the filling, enhancing the overall taste. Substitution: If you prefer a milder taste, you can use garlic powder or omit it altogether.
Brown/Yellow Onion: provides a sweet and savoury element, adding depth of flavour to the filling.Substitution: Shallots or leeks can be used as a substitute.
Lemon Zest: contributes a bright and citrusy flavour, complementing the richness of the cheeses and spinach. Add a little juice too to ramp up the flavour.
Eggs: act as a binding agent, helping to hold the filling together and provide structure. Substitution: You can omit the eggs, but the filling may be slightly less cohesive.
Filo Pastry: a thin and flakey pastry that provides a delicate and crispy texture to the triangles. Usually found in the frozen section (see notes for tips) Substitution: Puff pastry can be used as an alternative, but it will result in a different texture.
Butter/Olive Oil Spray: These are used to brush the triangles before baking, adding flavour and helping to achieve a golden and crisp crust.
How To Make Spinach and Cheese Triangles
- Preheat oven to 180°C/350°F. Line 2 trays with baking paper and set aside.
- Prepare Spinach: If using fresh spinach
- Place spinach in a bowl & microwave in 45-second intervals until it has wilted. Set aside for 5 minutes or cool enough to handle.
- Using a clean dishcloth or paper towel, place spinach inside and squeeze with your hands to remove excess moisture until it is pretty dry. You’ll be amazed how much water is released. Transfer to a chopping board and chop.
- Create mixture:
- In a large bowl add spinach and the rest of the filling ingredients and mix together until smooth. set aside.
- Prepare pastry:
- On a clean work surface, lay 1 sheet of filo pastry & brush lightly with butter or olive oil spray. Keep the remaining sheets covered with a damp tea towel so they don’t dry out. Place a second pastry sheet on top and repeat the 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 the short edge facing you. Using a sharp knife, slice the sheet into 3 even rectangle strips.
- Create triangles
- 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 the steps for the remaining pastry sheets.
- Bake & Eat
- 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
- Thoroughly squeeze out excess moisture from the cooked spinach before mixing it with the cheese. This will prevent the filling from becoming watery and soggy.
- Keep the filo pastry covered with a damp cloth while you work to prevent it from drying out. filo aka Phyllo dough can dry out quickly, so it’s essential to keep it moist to ensure crisp and flaky triangles.
- Don’t overfill the triangles to avoid leakage during baking. Use a moderate amount of filling and leave some space around the edges to ensure proper sealing.
- Choose the Right Size: Depending on your preference, you can make large or small filo triangles. Smaller ones are great for appetizers, while larger ones can be a light meal. Adjust the size to suit your needs.
- Brush the triangles with melted butter or olive oil before baking to enhance their golden colour and flavour. This will also help achieve a crispy texture.
- If you prefer a spicier flavour, you can add a touch of red pepper flakes or finely chopped jalapeños to the filling mixture.
- Cooling Time: Allow the filo triangles to cool for a few minutes before serving. This lets the filling set slightly and prevents you from burning your mouth while enjoying the deliciousness.
- If you have any leftover triangles, store them in an airtight container in the refrigerator or freezer. Reheat them in the oven at a moderate temperature to maintain their crispness.
- Feel free to customise the recipe by adding additional ingredients like sun-dried tomatoes, roasted red peppers, or caramelised onions to the filling mixture. These additions can bring extra depth and complexity to the flavours.
Frequently Asked Questions
When I made this dish on our live cooking show, some community members asked:
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.
Store them in an air-tight container in the fridge for up to 3 days
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, which will be done by the time the pastry is brown.
It’s normal for the puffs to soften after the cool down as the pastry absorbs some of the moisture from the filling. Simply bake again until it crisps up.
Yes, Air frying these are a great idea. Just air-fry until golden, about 10-15 minutes, depending on your machine.
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 and unbaked. Defrost at room temperature before baking at 180°C/350°F until the pastry is crisp.
Yes, Spinach and Cheese Triangles can be made in advance. You can prepare the filling and assemble the triangles ahead of time, then refrigerate them until you’re ready to bake. Alternatively, you can bake them ahead of time and reheat them in the oven before serving.
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Spinach & Cheese Triangles
Ingredients
- 250 gm (1-1¼ cups) cooked spinach excess liquid removed.
- 120 gm (¾-1 cups) Greek feta crumbled
- 200 gm (¾-1 cups) ricotta cheese strained slightly to remove excess moisture
- 50 gm (½ cups) parmesan cheese grated
- 2 cloves garlic minced
- ½ (½ cup) 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
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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Former operating room Nurse and self-taught home cook + IT Engineer passionate about Approachable, No-Nonsense recipes to help you level up in the kitchen. We create simplified dishes for busy people with easy-to-find ingredients!
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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!