Spinach and Feta Puff Pastry Triangles Recipe

Introduction

This Spinach Puff Pastry is a delightful savory treat perfect for a snack or appetizer. Combining flaky pastry with a creamy, flavorful spinach and cheese filling, it’s an easy recipe that impresses every time.

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste
• 1 egg beaten with 1 tablespoon water (for egg wash)

Instructions

1. Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Step 2: Heat olive oil in a skillet over medium heat. Sauté the chopped onion for about 5 minutes until soft. Add minced garlic and cook for 1 more minute, then remove from heat and let cool slightly.
3. Step 3: In a mixing bowl, combine the onion and garlic mixture, thawed spinach, ricotta, feta, Parmesan, egg, nutmeg, salt, and pepper. Stir until smooth and evenly mixed.
4. Step 4: Roll out the thawed puff pastry on a floured surface into a 10×10-inch square. Cut into 4 equal squares (or 6 for smaller pastries).
5. Step 5: Spoon the filling onto the center of each pastry square. Fold each square over to form a triangle or rectangle, and press the edges firmly with a fork to seal.
6. Step 6: Transfer the filled pastries to the prepared baking sheet. Brush the tops with the beaten egg wash.
7. Step 7: Bake for 18–22 minutes until the pastries are puffed and golden brown. Let cool slightly before serving.

Tips & Variations

• Make sure to squeeze out excess moisture from the spinach to prevent soggy pastry.
• For added flavor, try mixing in chopped fresh herbs like dill or parsley.
• Use a mix of cheeses or substitute ricotta with cream cheese for a different texture.
• Serve warm with a side of marinara or tzatziki sauce for dipping.

Storage

Store leftover spinach puff pastries in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes to restore crispiness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh spinach instead of frozen?

Yes, but be sure to cook and drain it well to remove all excess moisture before mixing into the filling.

Can these pastries be made ahead of time?

Yes, you can assemble the pastries and refrigerate them for a few hours before baking. Let them come to room temperature before putting them in the oven for even baking.

Spinach and Feta Puff Pastry Triangles Recipe

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★★★★★

4.5 from 128 reviews

This Spinach Puff Pastry recipe features flaky puff pastry filled with a flavorful mixture of sautéed onions, garlic, spinach, ricotta, feta, and Parmesan cheeses, lightly seasoned with nutmeg and black pepper. Baked to golden perfection, these savory pastries make a delicious appetizer, snack, or light meal that’s easy to prepare and impressively tasty.

• Author: Joe
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pastry

• 1 sheet frozen puff pastry, thawed

Filling

• 1 tablespoon olive oil
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 (10-ounce) package frozen chopped spinach, thawed and well-drained
• 1/2 cup ricotta cheese
• 1/2 cup crumbled feta cheese
• 1/4 cup grated Parmesan cheese
• 1 large egg
• 1/4 teaspoon ground nutmeg
• Salt and freshly ground black pepper, to taste

Egg Wash

• 1 egg beaten with 1 tablespoon water

Instructions

1. Preheat the oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking.
2. Cook onions and garlic: Heat olive oil in a skillet over medium heat. Sauté the finely chopped onion for about 5 minutes until soft and translucent. Add the minced garlic and cook for another minute to release its aroma. Remove the skillet from heat and allow the mixture to cool slightly.
3. Make the filling: In a mixing bowl, combine the sautéed onion and garlic, well-drained spinach, ricotta, feta, Parmesan cheeses, one large egg, ground nutmeg, salt, and freshly ground black pepper. Stir thoroughly until the filling mixture is smooth and well blended.
4. Prepare the puff pastry: On a lightly floured surface, roll the thawed puff pastry sheet into a 10×10-inch square. Cut this square into 4 equal squares, or 6 smaller squares if you prefer smaller pastries.
5. Fill and seal: Spoon a generous amount of the prepared filling onto the center of each pastry square. Fold the squares over to form triangles or rectangles. Seal the edges firmly by pressing with a fork to prevent any filling from leaking out during baking. Place each filled pastry onto the prepared baking sheet.
6. Egg wash and bake: Brush the top of each pastry generously with the beaten egg wash to achieve a beautiful golden-brown finish. Bake in the preheated oven for 18 to 22 minutes, or until the pastries are puffed up and golden brown on top. Allow them to cool slightly before serving to enhance the flavors and make handling easier.

Notes

• Make sure to thoroughly drain the thawed spinach to avoid soggy pastries.
• For extra flavor, feel free to add a pinch of crushed red pepper flakes to the filling mixture.
• Puff pastry can be tricky to work with; keep it chilled until ready to roll and cut.
• These pastries can be served warm or at room temperature, making them perfect for parties or meal prep.
• For a vegetarian version, omit any animal-based ingredients not already vegetarian-safe (this recipe is naturally vegetarian).

Keywords: spinach puff pastry, savory pastry, appetizer, Ina Garten recipe, spinach pastry, puff pastry appetizer