Spinach and Feta Triangles are a classic savory pastry filled with a delicious mixture of tender spinach, creamy feta cheese, and aromatic herbs, all wrapped in crispy, golden layers. These bite-sized treats are perfect as appetizers, snacks, or party food. With their flaky texture and rich, tangy filling, they’re always a crowd-pleaser.
The first time I made these spinach and feta triangles, I just wanted something simple for a quick snack—but they turned out to be a huge hit! The crispy layers and savory filling filled the kitchen with such an amazing aroma that my husband couldn’t stop sneaking one before they even cooled
Now, every time I make them, they disappear within minutes. Whether it’s a cozy evening or when we have guests over, these little triangles always bring smiles and requests for “just one more!”
Why This Spinach and Feta Triangles
- Perfectly Crispy Layers: Golden, flaky exterior with every bite.
- Savory & Tangy Filling: Spinach combined with rich feta cheese.
- Easy to Prepare: Simple ingredients with quick assembly.
- Great for Any Occasion: Ideal for parties, snacks, or appetizers.
- Make-Ahead Friendly: Can be prepared in advance and baked later.
Ingredients (Serves 6–8):
- 400 g (0.88 lb) fresh spinach, chopped
- 200 g (0.44 lb) feta cheese, crumbled
- 1 small onion, finely chopped (80 g / 0.18 lb)
- 2 garlic cloves, minced (10 g / 0.02 lb)
- 2 tablespoons fresh parsley, chopped (10 g / 0.02 lb)
- 2 large eggs (about 100 g / 0.22 lb)
- 3 tablespoons olive oil (45 g / 0.10 lb)
- 1 package phyllo dough sheets (about 300 g / 0.66 lb)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
Directions:
- Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper.
- Heat a little olive oil in a pan over medium heat. Add the onion and cook until softened.
- Stir in the garlic, then add the spinach and cook until wilted. Remove from heat and let it cool.
- In a bowl, combine the spinach mixture with feta cheese, eggs, parsley, and seasonings. Mix well.
- Lay out a sheet of phyllo dough and lightly brush it with olive oil. Place another sheet on top.
- Cut the layered phyllo into long strips.
- Add a spoonful of filling at one end of each strip and fold into triangles, continuing until the strip is fully folded.
- Place the triangles on the prepared baking tray and brush lightly with olive oil.
- Bake for 20–25 minutes, or until golden brown and crispy.
- Let cool slightly before serving.
Notes:
- Frozen Spinach Option: If using frozen spinach, thaw and squeeze out excess water before mixing.
- Extra Crispiness: Brush each layer of phyllo lightly with oil or butter for better crunch.
- Flavor Twist: Add dill or mint for a more Mediterranean taste.
- Storage: Store leftovers in the fridge for up to 3 days; reheat in the oven to keep them crispy.
- Freezing Tip: Freeze unbaked triangles and bake directly from frozen when needed.