Tag: spinach feta triangles

Spanakopita is delicious. Phyllo dough is fussy. This is the hack.

Puff pastry instead of phyllo. Same creamy spinach-feta filling. Same flaky, buttery magic. Half the work. 30 minutes. All the glory.

Ingredients

Makes 12 triangles.

• 1 sheet puff pastry (thawed)
• 1 tbsp olive oil
• 2 green onions, sliced
• 10 oz frozen chopped spinach, thawed and squeezed VERY dry
• 4 oz feta cheese, crumbled
• ¼ cup ricotta cheese (or cream cheese)
• 1 garlic clove, minced
• ½ tsp dill (optional)
• ¼ tsp black pepper
• 1 egg, beaten (for egg wash)
• 1 tbsp sesame seeds (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
2. Squeeze spinach in a kitchen towel until bone-dry (critical!).

Step 2: Make the Filling

1. Heat oil in a small skillet. Cook green onions 1 minute.
2. In a bowl, combine cooked onions, spinach, feta, ricotta, garlic, dill, and pepper.

Step 3: Cut and Fill Pastry

1. Roll puff pastry slightly into a 10×12-inch rectangle. Cut into 12 squares.
2. Place 1 tbsp filling in center of each square. Fold diagonally into triangles.
3. Crimp edges with a fork to seal.

Step 4: Brush and Bake

1. Place triangles on baking sheet. Brush with beaten egg. Sprinkle with sesame seeds.
2. Cut a small slit on top for steam.
3. Bake 15-18 minutes until puffed and golden brown.

Step 5: Serve

1. Cool 5 minutes. Serve warm or at room temperature.

Summary

Prep Time: 15 minutes | Cook Time: 15-18 minutes | Total Time: 30 minutes

Yield: 12 triangles

Difficulty: Easy

Storage Notes

Fridge:

Store baked triangles for 4 days. Reheat in oven or air fryer.

Freezer Friendly:

Freeze unbaked triangles for 3 months. Bake from frozen at 400°F for 18-20 minutes.

Pro Tip:

Squeeze spinach DRY. Wet spinach = soggy pastry = sad triangles.