# Crispy Spinach and Feta Puff Pastry Triangles
These Crispy Spinach and Feta Puff Pastry Triangles are flaky, golden, and savoury and packed with a creamy spinach-and-cheese filling. The combination of salty feta, creamy ricotta, garlic, and scallions tucked inside buttery puff pastry makes these little pastries perfect for breakfast, brunch, appetisers, parties, or an easy snack.
**Prep Time:** 20 minutes
**Cook Time:** 25–30 minutes
**Total Time:** About 50 minutes
**Servings:** 16–18 pieces
## Ingredients
* 2 sheets of frozen puff pastry, thawed but kept cold
* 10 oz (280 g) frozen chopped spinach, thawed and squeezed completely dry
* 1 1/4 cups (180 g) feta cheese, crumbled
* 1/2 cup ricotta cheese, or shredded mozzarella
* 2 cloves of garlic, finely minced
* 2 scallions, finely chopped
* 1 large egg
* 1/4 teaspoon salt
* 1/4 teaspoon freshly cracked black pepper
* 1/4 teaspoon ground nutmeg, optional
* 1 egg, beaten with 1 tablespoon water, for egg wash
* 1–2 tablespoons poppy seeds or black sesame seeds for topping
## Instructions
### 1. Prepare the Oven
Preheat the oven to **400°F (200°C)**. Line a large baking sheet with parchment paper.
Keep the puff pastry chilled until you are ready to work with it. Cold pastry is easier to handle and produces better flaky layers when baked.
### 2. Make the Spinach and Feta Filling
Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly until as much liquid as possible has been removed.
This step is especially important. Excess moisture can make the filling watery and prevent the puff pastry from becoming crisp.
Add the dry spinach to a medium mixing bowl. Add the crumbled feta, ricotta, garlic, scallions, egg, salt, black pepper, and optional nutmeg.
Mix until everything is evenly distributed and the filling is cohesive.
### 3. Prepare the First Puff Pastry Sheet
Place one sheet of cold puff pastry on a lightly floured surface or parchment paper.
Gently roll it out slightly into a larger rectangle. Avoid rolling it too thin because you want enough pastry to puff around the filling.
Spread half of the spinach-feta mixture evenly over the pastry, leaving approximately a **1/2-inch border** around the edges.
### 4. Roll the Pastry
Starting from one long edge, carefully roll the pastry into a long, fairly tight log.
Try not to press down too firmly because you want to preserve the pastry’s layers.
Repeat with the second puff pastry sheet and the remaining filling.
If the pastry becomes soft or difficult to work with, place the logs in the refrigerator for about 10–15 minutes before cutting.
### 5. Cut Into Triangles
Using a sharp knife, cut the pastry logs diagonally in alternating directions to create triangle-shaped pieces.
Aim for approximately **16–18 pieces total**, depending on the size of your logs and how large you want the pastries.
Arrange the triangles on the prepared baking sheet, leaving about 1 inch of space between each piece.
### 6. Add the Egg Wash
Beat one egg with 1 tablespoon of water.
Brush the tops of the pastry triangles generously with the egg wash. Sprinkle each piece with poppy seeds or black sesame seeds.
The egg wash helps the pastries develop a beautiful golden-brown surface while adding a light sheen.
### 7. Bake
Place the baking sheet in the preheated oven.
Bake for **25–30 minutes**, or until the puff pastry is fully puffed, crisp, and deep golden brown.
Keep an eye on the pastries during the final few minutes because oven temperatures can vary.
### 8. Cool and Serve
Remove the pastries from the oven and let them rest on the baking sheet for about **5 minutes**.
Serve warm or at room temperature.
The outside should be crisp and flaky, while the spinach-and-feta centre remains creamy and savoury.
## Recipe Notes
**Squeeze the spinach very well:** This is the most important preparation step. Wet spinach can make the filling runny and the pastry soggy.
**Keep the pastry cold:** Puff pastry works best when it remains chilled before baking. If it becomes soft, refrigerate it briefly before continuing.
**Don’t overfill:** Too much filling can make the pastry difficult to roll and may cause the filling to escape during baking.
**Use fresh feta:** feta provides the strongest savoury flavour, while ricotta makes the filling softer and creamier. Mozzarella can be substituted for a milder, stretchy filling.
**For extra crispiness:** Bake the pastries on parchment placed over a preheated baking sheet. The extra heat underneath can help the pastry bottom crisp nicely.
## Serving Suggestions
Serve these triangles as an appetiser with:
* Greek yoghurt or tzatziki
* Marinara sauce
* Garlic-herb yoghurt dip
* A simple cucumber salad
* Fresh tomato salad
* Olives and roasted vegetables
They also make a delicious addition to a brunch platter alongside scrambled eggs, fresh fruit, and coffee.
## Storage
Store completely cooled pastries in an airtight container in the refrigerator for up to **3 days**.
For the best texture, reheat them in a **350°F (175°C) oven or air fryer** until warmed through and crisp again. Avoid microwaving when possible because it can soften the puff pastry.
## Freezing
Unbaked triangles can be frozen on a parchment-lined tray until firm, then transferred to a freezer-safe container or bag.
Bake directly from frozen, adding several extra minutes to the baking time. Brush with egg wash and add the seeds just before baking.
## Frequently Asked Questions
**Can I use fresh spinach?**
Yes. Sauté fresh spinach briefly until wilted, then cool and squeeze out as much moisture as possible before adding it to the filling.
**Can I make these without ricotta?**
Yes. Shredded mozzarella is an easy substitute. Cream cheese can also be used for a richer filling.
**Why did my puff pastry turn soggy?**
The most common causes are excess moisture in the spinach or filling, overfilling the pastry, or allowing the pastry to become too warm before baking.
**Can I prepare these ahead of time?**
Yes. Assemble the triangles several hours ahead and refrigerate them until ready to bake. Brush with egg wash and add the seeds immediately before baking.
**Can I make smaller triangles?**
Absolutely. Smaller pieces are excellent for parties and appetiser platters. Reduce the baking time slightly and watch for a deep golden-brown colour.
**What makes these pastries crispy?**
Cold puff pastry, thoroughly dried spinach, the correct oven temperature, and avoiding overcrowding on the baking sheet all help create crisp, flaky layers.
## Nutrition Information
Approximate nutrition per piece will vary depending on the puff pastry brand, cheese, and final serving size.
For an estimated **18-piece batch**, each triangle contains approximately:
* **Calories:** 150–180 kcal
* **Protein:** 4–5 g
* **Carbohydrates:** 10–13 g
* **Fat:** 10–12 g
* **Fibre:** 1–2 g
* **Sodium:** 250–350 mg
These values are estimates and should be recalculated using the exact brands and quantities used.
## Recipe Summary
Crispy Spinach and Feta Puff Pastry Triangles combine buttery, flaky pastry with a flavourful spinach, feta, and ricotta filling. They are simple enough for a casual snack but attractive enough for a brunch or party appetiser. The key to getting them perfectly crisp is to remove as much moisture as possible from the spinach and keep the puff pastry cold until it goes into the oven.
