Feta and Spinach Triangles
User Reviews
5.0
12 reviews
Excellent
Feta and Spinach Triangles
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Crispy feta and spinach triangles, Greek-style, these little parcels are made with puff pastry and are filled with a delicious cheese, spinach, and herb mixture.
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Ingredients
- 1 sheet rolled puff pastry Notes 1, 2
- 5.5 oz fresh spinach 150 g, Notes 3, 4
- 2 thin spring onions
- 2 garlic cloves
- 1 tablespoon olive oil
- 2.5 oz feta 75 g, Note 5
- ⅓ cup Parmesan, grated 1.2 oz/35 g, Note 6
- 1 tablespoon Dill chopped (fresh or frozen)
- 1 egg
- 1 tablespoon milk
- 1-2 teaspoons sesame seeds Note 7
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Instructions
- Puff pastry: Remove from the fridge about 10 minutes before using it. If using frozen pastry, defrost (and roll if necessary) according to the package instructions.
- Preheat the oven to 400 degrees Fahrenheit/ 200 degrees Celsius. Line a baking tray with parchment paper.
- Vegetables: Wash and chop the spinach. Finely slice the onions and grate the garlic cloves but keep them separated.
- Cook: Heat the olive oil in a large pan. Cook the onions for 2 minutes, often stirring, until slightly golden. Add the garlic and stir for a few seconds. Add the spinach, salt, pepper, a few gratings of nutmeg. Stir for about 1 minute until the spinach wilts. Let cool for 2-3 minutes before adding the cheese.
- Combine: Crumble the feta with your hand, grate the Parmesan, chop the dill and add them to the spinach. Mix well.
- Cut triangles: Unroll the pastry on the working surface. Cut the pastry sheet into 8 even pieces.
- Fill parcels: Divide the spinach feta filling between the pastry pieces and press the filling with the spoon to spread it a little on the dough.
- Egg wash: Mix the egg and the milk in a small bowl. Brush the edges of the parcels with some of the egg wash.
- Form parcels: Fold the other side of the dough over the filling to make a triangle, pressing down gently to seal the edges. Crimp the edges with a fork. Carefully place the parcels on the baking tray.
- Brush them with egg wash and sprinkle them with sesame seeds.
- Bake for about 20 minutes or until golden brown.
- Rest on the baking tray for about 3 minutes, then transfer them carefully to a wire rack (use a spatula).
Notes
- From the supermarket’s refrigerator section, about 275/ 10 oz and about 25 cm/10 inches long, a bit more or less is fine.
- If using frozen puff pastry, defrost it according to the package instructions and roll, if necessary.
- I used baby spinach and only removed the extra-long stems. If using mature spinach, remove the thick stems and weigh the spinach after removing those.
- Frozen spinach can be used instead, roughly 100 g/ 3.5 oz. Defrost it and squeeze it well to remove the excess water.
- Feta from a block of cheese in brine, not pre-crumbled. You can use Greek, Bulgarian, Turkish, goat, sheep or cow feta, whatever you like.
- Parmesan from a block of cheese, not already grated.
- White or black sesame seeds. Or some Nigella seeds.
Nutrition Information
Show Details
Serving
1g
Calories
262kcal
(13%)
Carbohydrates
17g
(6%)
Protein
7g
(14%)
Fat
19g
(29%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Trans Fat
1g
Cholesterol
31mg
(10%)
Sodium
277mg
(12%)
Potassium
162mg
(5%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
1965IU
(39%)
Vitamin C
6mg
(7%)
Calcium
128mg
(13%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 262 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 262kcal | 13% |
| Carbohydrates | 17g | 6% |
| Protein | 7g | 14% |
| Fat | 19g | 29% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 31mg | 10% |
| Sodium | 277mg | 12% |
| Potassium | 162mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1965IU | 39% |
| Vitamin C | 6mg | 7% |
| Calcium | 128mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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