Spinach and Feta Triangles: Easy & Quick Recipe to Make

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A Taste of the Mediterranean in Your Own Kitchen

I recall a warm evening on a small Greek island, the air thick with the scent of saltwater and wild oregano. A local taverna served these incredible little pastries, shatteringly crisp on the outside, with a warm, savory filling of spinach and salty feta cheese. It was a moment of pure culinary simplicity and perfection. I knew I had to bring that magic back to my own kitchen. These Spinach and Feta Triangles are my homage to that memory, a recipe refined for the home cook. They are deceptively simple to prepare, yet deliver a flavor that is both rustic and elegant. Let’s delve into how you can create these bites of Hellenic sunshine.

Why You’ll Love This Recipe

• A Symphony of Flavors: The combination of earthy spinach, tangy feta, and aromatic herbs creates a perfectly balanced and incredibly satisfying taste.
• Wonderfully Versatile: Serve them as a sophisticated appetizer, a light lunch with a side salad, or a satisfying snack any time of day.
• Surprisingly Simple: While they look impressive, the process is straightforward, making it a perfect recipe for both novice cooks and seasoned chefs.
• Perfect for Entertaining: You can prepare these ahead of time and bake them just before guests arrive, filling your home with an irresistible aroma.

Preparation Time and Servings

This quick recipe ensures you spend less time in the kitchen and more time enjoying these delightful pastries.

⏱️ Preparation Time: 25 minutes
🔥 Cooking Time: 20 minutes
⏰ Total Time: 45 minutes
💡 Difficulty: Easy
👥 Servings: Makes approx. 24 triangles

Ingredients List

• 1 tablespoon of olive oil
• 1 medium yellow onion, finely chopped
• 2 cloves garlic, minced
• 10 oz (300g) fresh spinach, washed and chopped
• 8 oz (225g) feta cheese, crumbled
• 4 oz (115g) cream cheese, softened
• 1 large egg, lightly beaten
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh parsley, chopped
• Zest of 1 lemon
• 1/2 teaspoon black pepper
• Pinch of nutmeg
• 1 package (16 oz / 450g) phyllo dough, thawed
• 1/2 cup (113g) unsalted butter, melted

Step-by-Step Instructions for Perfect Spinach and Feta Triangles

1. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper.
2. Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add the chopped onion and cook until softened, about 5-6 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Wilt the Spinach: Add the fresh spinach to the skillet in batches. Cook, stirring occasionally, until it has completely wilted down. Remove from heat and transfer the mixture to a fine-mesh sieve. Press firmly with a spoon to squeeze out as much liquid as possible. This step is crucial for a crisp pastry. Let it cool slightly.
4. Create the Filling: In a large bowl, combine the cooled spinach mixture, crumbled feta, softened cream cheese, beaten egg, dill, parsley, lemon zest, black pepper, and nutmeg. Mix until everything is well incorporated. This delicious filling is the heart of your Spinach and Feta Triangles.
5. Assemble the Triangles: Carefully unroll your thawed phyllo dough onto a clean, dry surface. Keep the sheets you are not working with covered with a damp kitchen towel to prevent them from drying out. Place one sheet of phyllo on your work surface and lightly brush it with melted butter. Top with a second sheet and brush with butter again.
6. Cut and Fill: Using a sharp knife or pizza cutter, cut the layered phyllo lengthwise into 2-inch wide strips. Place about a tablespoon of the spinach and feta filling at the bottom of one strip.
7. Fold the Pastries: Take the corner of the strip with the filling and fold it over diagonally to form a triangle, like you would fold a flag. Continue folding the triangle up the length of the strip until you reach the end. Brush the final triangle with a little more melted butter. Repeat with the remaining phyllo and filling.
8. Bake to Perfection: Arrange the completed Spinach and Feta Triangles on the prepared baking sheet. Bake for 18-20 minutes, or until they are golden brown and crisp. Serve warm.

Expert Tips for Success

• Keep Phyllo Damp: Phyllo dough dries out and becomes brittle in minutes. Always keep the sheets you aren’t actively using covered with a clean, slightly damp towel.
• Squeeze That Spinach: The single most important step for avoiding a soggy bottom is to remove all excess moisture from the cooked spinach. Squeeze it, and then squeeze it again.
• Don’t Skimp on Butter: The melted butter between the phyllo layers is what creates those delightful, flaky, crispy layers. Be sure to brush each layer evenly.
• Flavor Variations: Feel free to add a handful of toasted pine nuts to the filling for a lovely crunch or a bit of chopped spring onion for a milder onion flavor.

Common Mistakes to Avoid

Prevent common issues with these simple tips:

• Overmixing the filling: Gently combine the filling ingredients. Overmixing can break down the feta too much, resulting in a pasty texture.
• Incorrect oven temperature: Use an oven thermometer to ensure your oven is truly at 375°F. An oven that is too cool will result in pale, soft pastries.
• Skipping the cooling time: Adding a hot spinach filling to the phyllo will cause it to become soggy and tear. Allow the filling to cool to at least room temperature.
• Using the wrong pan size: Give your triangles space on the baking sheet. Overcrowding the pan will steam them instead of baking them, preventing that signature crispiness.

Storing Tips for the Recipe

Follow these storage guidelines to ensure your Spinach and Feta Triangles remain delicious.

• Short-term storage: Baked triangles are best enjoyed fresh but can be kept at room temperature for up to 4 hours.
• Refrigeration: Store baked triangles in an airtight container for up to 3 days. Reheat in a 350°F (175°C) oven or an air fryer for 5-7 minutes to restore their crispness.
• Freezing: For best results, freeze unbaked triangles. Arrange them in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container for up to 3 months. Bake directly from frozen, adding about 10 minutes to the cooking time.
• Make-ahead option: The spinach and feta filling can be prepared up to 24 hours in advance and stored in an airtight container in the refrigerator.

Frequently Asked Questions (FAQs)

Can I use frozen spinach instead of fresh?

Absolutely. If using frozen spinach, you will need about one 10-ounce package. Thaw it completely and then squeeze it rigorously to remove every drop of excess water before adding it to the filling mixture. This is even more critical with frozen spinach to avoid a watery filling.

My phyllo dough is tearing easily. What can I do?

This is almost always due to the dough drying out. Make sure your phyllo is fully thawed in the refrigerator overnight before you begin. Once you open the package, work quickly and keep the stack of dough you are not using covered with plastic wrap and a damp towel at all times.

Conclusion

From the sun-drenched shores of the Mediterranean to your dining table, this recipe proves that elegant food can be incredibly accessible. The crispy, flaky layers give way to a warm, savory, and cheesy center that is simply irresistible. This is more than just an appetizer; it is a culinary experience. I urge you to try making these Spinach and Feta Triangles; you will be amazed at how simple and rewarding they are to create.

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