These spinach and feta triangles are the party food I make when I want something that looks impressive but takes almost no effort. Crispy golden filo pastry filled with a creamy, salty spinach and feta mixture, baked until perfectly crunchy and irresistible. They suit every occasion from a casual Friday night to a proper celebration spread.
I have been making this spinach and feta triangles recipe for years and it is one of the most reliable crowd pleasers in my repertoire. People always ask for the recipe and are genuinely surprised by how simple they are to put together.
In this post I will walk you through the filling, the folding technique, tips for working with filo pastry, troubleshooting advice and how to prepare a big batch ahead of time so party day is completely stress free.
Table of Contents
Why this spinach and feta triangles recipe works
A good spinach and feta triangle needs crispy pastry, a well-seasoned filling and enough structure to pick up and eat in a couple of bites. This recipe delivers all three.
- Shatteringly crispy filo. Brushing each layer with melted butter ensures the filo bakes up golden and crispy rather than pale and chewy.
- Perfectly seasoned filling. Squeezing every drop of moisture from the spinach is the key step that stops these spinach and feta triangles from going soggy inside.
- Neat, sturdy triangles. The flag-folding technique creates a tight, even parcel that holds together beautifully in the oven and on the platter.
- Freezer friendly. These spinach and feta triangles can be assembled and frozen uncooked, then baked straight from the freezer whenever you need them.
A little story from my kitchen
My first attempt at spinach and feta triangles ended with soggy bottoms and filling that leaked out all over the tray. I had not squeezed enough moisture out of the spinach and it made the whole filling watery.
The fix was simple once I knew about it. I started squeezing the cooked spinach in a clean tea towel until no more liquid came out. The difference was remarkable. Completely dry filling, crispy pastry all the way through, and not a soggy bottom in sight.
Now this spinach and feta triangles recipe is one I make on autopilot. The folding technique looks tricky but takes about two minutes to learn and once you have it down, the triangles come together very quickly.
The key ingredients for these spinach and feta triangles
Filo pastry
Store-bought filo pastry sheets from the freezer section of any Australian supermarket work perfectly. Thaw them in the fridge overnight rather than at room temperature to prevent them drying out and cracking. Keep the sheets covered with a damp tea towel while you work to stop them from drying out.
Spinach
Both fresh baby spinach and frozen spinach work well in these spinach and feta triangles. Frozen spinach is convenient and already broken down, but fresh spinach sauteed briefly in a pan has a slightly better flavour. Whichever you use, squeezing out all the excess moisture is non-negotiable. According to Serious Eats, wet fillings are the number one cause of soggy filo pastry, which is why removing as much moisture as possible from the spinach before mixing the filling is so important.
Feta cheese
Use a good quality Greek-style feta for the best flavour. Crumble it roughly rather than finely so you get distinct pockets of salty, creamy cheese throughout the filling of these spinach and feta triangles.
Ricotta
A small amount of ricotta mixed with the feta gives the filling a creamier, more cohesive texture that holds together better inside the pastry and is less likely to crumble out when eating.
Ingredients you will need
For the filling
- 400g fresh baby spinach or 250g frozen spinach, thawed
- 200g feta cheese, crumbled
- 150g ricotta cheese
- 2 eggs, lightly beaten
- 2 spring onions, finely sliced
- 1/4 teaspoon ground nutmeg
- Cracked black pepper to taste
For the pastry
- 1 packet filo pastry sheets (375g), thawed
- 100g butter, melted
This spinach and feta triangles recipe makes about 24 triangles, perfect for a party platter.
How to make spinach and feta triangles step by step
- If using fresh spinach, wilt it in a large pan over medium heat until completely collapsed, about 2 minutes. Transfer to a colander and press firmly to drain. Once cool enough to handle, gather the spinach in a clean tea towel and squeeze hard until no more liquid comes out. Chop roughly. If using frozen spinach, thaw completely and squeeze out all moisture the same way.
- In a large bowl, combine the squeezed spinach, crumbled feta, ricotta, beaten eggs, spring onions, nutmeg and black pepper. Mix well. Taste the filling and adjust seasoning, remembering the feta is already quite salty.
- Preheat your oven to 190 degrees Celsius fan-forced. Line two baking trays with baking paper.
- Unwrap the filo sheets and lay them flat. Cover immediately with a damp tea towel to prevent drying. Take one sheet, lay it on a clean bench and brush lightly with melted butter. Place a second sheet directly on top and brush again with butter.
- Cut the layered filo lengthways into three equal strips. Place a heaped tablespoon of filling at the bottom of each strip, leaving a small border around the edges.
- Fold the bottom right corner of the strip up and over the filling to form a triangle. Continue folding up the strip in a flag-folding motion, alternating left and right, until you reach the end of the strip. Brush the outside of the completed triangle with melted butter and place on the prepared tray.
- Repeat with the remaining filo and filling until all triangles are assembled. Bake for 18 to 22 minutes until deeply golden and crispy all over.
Spinach and feta triangles troubleshooting
Here are the most common issues with this spinach and feta triangles recipe and how to fix them.
Soggy or wet filling
- Spinach not squeezed dry enough. This is the single most important step in the entire recipe. Squeeze until you genuinely cannot get another drop of liquid out. It makes the difference between a soggy triangle and a crispy one.
Filo cracking or tearing
- Filo dried out. Always keep the unused sheets covered with a damp tea towel while you work. Filo dries out very quickly when exposed to air and becomes brittle and impossible to fold without tearing.
Triangles not golden
- Not enough butter on the outside. Make sure the final fold is brushed generously with butter. The butter is what gives these spinach and feta triangles their golden colour and crispy texture.
Spinach and Feta Triangles
Course: Party Food, AppetiserCuisine: AustralianDifficulty: Medium4
servings30
minutes40
minutes300
kcal1
hour10
minutesGolden, crispy spinach and feta triangles made with buttered filo pastry and a creamy spinach, feta and ricotta filling. Perfect Australian party food that can be made ahead and frozen uncooked.
Ingredients
- Filling
400 g fresh baby spinach or 250 g frozen spinach, thawed
200 g feta cheese, crumbled
150 g ricotta cheese
2 eggs, lightly beaten
2 spring onions, finely sliced
1/4 teaspoon ground nutmeg
Cracked black pepper to taste
- Pastry
1 packet filo pastry sheets (375 g), thawed
100 g butter, melted
Directions
- Wilt and drain spinach, then squeeze dry in a tea towel. Chop roughly.
- Mix spinach with feta, ricotta, eggs, spring onions, nutmeg and pepper. Taste and adjust seasoning.
- Preheat oven to 190 degrees Celsius fan-forced. Line two baking trays with baking paper.
- Layer two filo sheets with butter between them. Cut lengthways into three strips.
- Place a tablespoon of filling at the base of each strip. Fold into triangles using a flag-folding motion.
- Brush outside of each triangle with butter and place on tray.
- Bake for 18 to 22 minutes until golden and crispy all over.
Notes
- Squeeze the spinach dry: This is the most important step for crispy spinach and feta triangles. Do not rush it.
- Keep filo covered: Always keep unused filo sheets under a damp tea towel or they will dry out and crack.
- Freeze uncooked: Assemble the triangles and freeze on a tray before transferring to a bag. Bake from frozen at 190 degrees for 25 to 28 minutes.
- Flag folding tip: Watch a quick video online for the flag-folding technique if this is your first time. It takes one practice triangle to get the hang of it and then it becomes very fast.
Filling variations to try
The spinach and feta filling in this recipe is the classic, but these variations are worth trying once you are confident with the folding technique.
Pumpkin and feta
Swap the spinach for roasted, mashed pumpkin mixed with feta and a little fresh sage. A beautiful autumn variation on these triangles with a slightly sweeter, earthier flavour.
Chicken and leek
Replace the spinach with finely diced cooked chicken and softened leek mixed with cream cheese. A heartier filling that works well for a more substantial party food option.
Sun-dried tomato and brie
Fill each triangle with a small piece of brie and a teaspoon of finely chopped sun-dried tomatoes. Quick, elegant and absolutely delicious warm from the oven.
Make ahead and storage
These spinach and feta triangles are one of the best make-ahead party foods you can have in your freezer.
Freezing uncooked
Assemble the triangles and place them on a lined tray. Freeze until solid, then transfer to a zip-lock bag and store for up to 2 months. Bake straight from frozen at 190 degrees Celsius for 25 to 28 minutes until golden.
Baked and stored
Baked spinach and feta triangles keep in an airtight container in the fridge for up to 2 days. Reheat in the oven at 170 degrees for 8 to 10 minutes to crisp the pastry back up. Do not microwave as the pastry will go soft.
Party day tip
Bake straight from frozen while guests are arriving. By the time everyone has a drink in hand, the spinach and feta triangles are golden, hot and ready to serve.
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Frequently asked questions
Can I use frozen spinach in this spinach and feta triangles recipe?
Yes, frozen spinach works well and is convenient. Thaw it completely first, then squeeze out every drop of moisture in a clean tea towel before mixing it into the filling. Frozen spinach often holds more water than fresh, so squeezing is even more important.
Can I freeze spinach and feta triangles?
Yes, this is one of the best things about this recipe. Assemble the uncooked triangles, freeze on a tray until solid, then transfer to a bag and freeze for up to 2 months. Bake straight from frozen at 190 degrees for 25 to 28 minutes.
Why is my filo pastry cracking and tearing?
Filo dries out very quickly when exposed to air. Always keep the unused sheets covered with a damp tea towel while you work. If your filo has already dried out and cracked, you can still use it, just overlap pieces to patch any holes and continue folding.
How do I fold spinach and feta triangles?
Start with a strip of layered filo with filling at the base. Fold the bottom right corner up and diagonally to the left edge to form a triangle. Then fold straight up, then diagonally to the right, and continue alternating until you reach the end of the strip. It is the same motion as folding a flag.
Can I make this spinach and feta triangles recipe dairy free?
Yes. Use a dairy-free feta alternative and replace the ricotta with a firm tofu that has been crumbled and seasoned well. The texture will be slightly different but the triangles will still be delicious.
These spinach and feta triangles are the kind of party food that makes you look like you have spent far more time in the kitchen than you actually have. Make a big batch for the freezer and you will always have something impressive ready to go.
Happy cooking from my Newcastle kitchen.
Ella x
