These Spinach and Feta Triangles are the perfect vegetarian appetizer. Incredibly light and crispy triangles made with puff pastry. Ready to eat in just 40 minutes!
Crunchy Greek-inspired appetizer
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.
What ingredients you need
Making these is super simple, you only need a few basic ingredients.
- 2 sheets of puff pastry - each should be about 10x10" (I just had one long one)
- 1 medium onion - finely chopped (approx. ½ cup)
- 3 garlic cloves, minced - add more or less based on how much you like garlic
- 140g raw baby spinach - I bought a box and just added the whole box. If you use frozen it might release too much liquid and make the filling too loose.
- 150g feta cheese - I like either 100% sheep feta cheese or one that's made with a mix of sheep and goat cheese. I like to wash the feta before adding it to the mix to get rid of some of the saltiness.
- 2 large eggs - one to be mixed into the filling and one for egg wash
- pepper - because everything's better with pepper
- Everything Bagel seasoning - to sprinkle on top (only sesame seeds are also a gret choice)
I don't add any salt to the filling because my feta cheese was pretty salty on its own. If yours isn't, add salt to taste before you add the egg.
Make the filling
First you saute the onion for a few minutes. Then you add the minced garlic and cook for a minute more until it's fragrant. Chop the baby spinach and add it to the pan, you can work in batches if needed.
Once the spinach cooks down, let it cool, and add to a bowl with the crumbled feta. Add the beaten egg and mix.
Now the filling is ready for the puff pastry! Super easy.
Why your puff pastry didn't rise
There could be several reasons why your puff pastry stayed flat and isn't as light and puffy.
- The dough isn't cold enough - I use store-bought frozen puff pastry dough and move it from the freezer into the fridge the night before to defrost. Don't pull it out of the fridge till you're ready to use it. But also make sure it's fully defrosted, you don't want it to break.
- You rolled it out too much - if you roll the dough out too flat, you compress all the layers together and it won't puff up. You're looking for about 0.3-0.5cm thickness. Mine was already rolled out into a sheet so I didn't roll it out at all.
- Over handling - When you shape it too many times, make too many cuts with a knife that's not sharp enough, you mess up the layers and compress them together at the edge of the dough.
- Your oven isn't hot enough - Your oven should be preheated to 400°F (200°C). If it's not hot enough the puff pastry won't rise.
Quick Tip: After you fill the dough and shape it, let it chill in the fridge for a few minutes. This will help the dough rise even more when baking!
More vegetarian appetizers:
- Butternut Squash Crostini with Goat Cheese and Fig Balsamic Glaze
- Sweet Potato Rounds with Hummus, Pesto, and Goat Cheese
- Roasted Zucchini Rolls with Guacamole Filling
Delicious light and crispy vegetarian appetizer. Inspired by the Greek Spanakopita triangles.
- 1 tbsp avocado oil (or sub your favorite neutral cooking oil)
- 1 medium onion, finely chopped (approx. ½ cup chopped)
- a pinch sea salt
- 2-3 garlic cloves, minced
- 140 g (5 oz) raw baby spinach, chopped (I used 1 whole box)
- 150 g (5.3 oz) feta cheese
- 2 large eggs, divided
- 1 tbsp water
- 2 sheets of puff pastry (approx. 10x10" each)
- ¼ cup Everything Bagel Seasoning (or sub sesame seeds)
- Preheat your oven to 400°F (200°C) and prepare 2 baking sheets lined with parchment paper.
- Heat the avocado oil in a large pan over medium-high heat.
- Add the onion and a small pinch of sea salt, turn the heat down to medium and sauté for about 5 minutes or until translucent.
- Add the minced garlic and cook for 1 more minute just until it's fragrant.
- Add the spinach, stir and move it around until it wilts down. It's ok to work in batches if it doesn't fit all at once.
- Cool completely.
- Crumble the feta well into a bowl, add the spinach, and 1 beaten egg, and mix. Set aside.
- Make an egg wash by whisking together the remaining egg and 1 tablespoon of water with a fork. Set aside.
- Roll out your puff pastry on a flat floured surface if needed and cut into squares. You should have 15-18 squares depending on the size of your puff pastry sheets.
- To make the triangle, brush all sides with the egg wash, add 1 tablespoon of the filling in the middle and fold one corner to the opposite one to form a triangle.
- Transfer to the prepared baking sheet.
- Press on the edges to close it. Use a fork to make sure the sides are closed and to create a nice pattern. It's ok if it's not perfect.
- Brush with more egg wash and sprinkle with some Everything Bagel Seasoning.
- Repeat with the rest of the dough.
- Chill the triangles on the baking sheet before baking (optional).
- Bake for 20-25 minutes until golden and puffy.
- Remove from the oven and let cool down on the baking sheet for 5 mins. Transfer to a cooling rack to cool completely.
- Store in an airtight container in the fridge for 2-3 days. See notes for freezing instructions.
Use fresh spinach instead of frozen here. Frozen spinach releases too much liquid.
After you stuff the triangles, you can let them chill in the fridge for a few minutes before baking. This may help them rise.
Freezing: Freeze in a single layer on a baking sheet or a plate. Stack only when fully frozen with a piece of parchment paper between each layer to prevent sticking. To reheat them, preheat your oven to 350°F (175°C) and bake for 10 mins until warmed throughout.
Keywords: feta, spinach, puff pastry, appetizer