Anyone who has travelled to Greece has tried some of our traditional pies. You can find them anywhere from bakeries for your breakfast or snack to the menu of a greek taverna as an appetizer. They come with different fillings and shapes, homemade or store bought pastry. Here I’m making some spinach & feta cheese triangles using filo (phyllo) pastry or as we call them in greek ‘spanakopitakia’. These are so versatile, you can have them for breakfast or snack or why not, for a light lunch with some salad. Spinach and feta triangles are also great for little children as they can easily hold them with their little hands and a great way to eat their spinach!
Ingredients for Spinach & Cheese Filling
The main ingredients for the filling of greek spinach and cheese triangles are spinach, feta cheese, onion and fresh herbs. Along with the feta cheese, I like to add a little bit of hard goats cheese as it adds to the flavour. If you can get hold of some greek hard cheese like graviera or kefaloturi that’s even better. Otherwise, add some hard goats cheese which you can find in most supermarkets.
For the spinach & cheese filling, I heat a bit of olive oil in a wide pan over medium heat. I then add the chopped onion and leek and stir for a couple of minutes until soft. After, I add the spinach in and let it cook for 3-4 minutes until wilted. While it’s cooling down, I prepare my other ingredients. Using my fingers I crumble the feta cheese and add it to a bowl along with the grated goats cheese.
Then I chop finely the fresh herbs, parsley, fresh mint and dill, and add them to the same bowl. I add the cooked spinach, the egg and a bit of freshly ground pepper and then mix well until everything is well incorporated.
Filo pastry & Spinach and Cheese Triangles how-to
I use one pack of filo (phyllo) pastry that contains around 10-12 sheets (around 250gr). You could use more depending on how much filling you want in your triangles. Remember not to take the filo pastry out of the package until your filling is ready. As it’s very thin, it will dry out quickly and that will make the folding process more difficult.
When you are ready to start making the triangles, take the filo pastry out of the pack and using a sharp knife cut them all as they are stack together into 4 strips horizontally. Then stack all the strips on top of each other and cover with a tea towel so they don’t dry out.
I take two strips each time and cover the rest with the towel. Brush the first with a little bit of olive oil and then put the other one on top. Brush again with some olive oil. That will make the filo pastry very crispy after baking.
I add one tablespoon of the spinach & feta filling in one of the corners and then fold into a triangle. Then continue folding as a triangle till the other end. Don’t worry if they are not in perfect shape, you will get better with practice. Make sure that your hands are dry as filo pastry is very delicate and the whole folding process will be more difficult with wet hands.
While folding, I have a baking tray next to my wooden board, drizzled with a bit of olive oil. As I fold each triangle I place it on the tray. You can also use some parchment paper for the bottom of the tray instead of olive oil but I find oil works best for a crispy result on both sides.
When all triangles are on the tray, brush them with some more olive oil and bake them for half an hour in a preheated oven to 180°C/350°F or until they are golden brown. Let them cool down for a couple of minutes and then place them on a wire rack to remain crispy on both sides.
Sum of Tips for making Greek Spinach & Feta Triangles
- Cooking the onion and leek for a few minutes allows their sweetness to come out which results in more flavour.
- Cooking the spinach for a few minutes makes more of its water evaporate resulting in a more crispy mini triangle
- Covering the filo pastry with a tea towel will prevent it from drying out whilst folding the spinach & cheese triangles
- Using two strips of filo pastry for each triangle with some oil between them will result in a more crispy and flakey triangle
- Using a wire rack to cool down the triangles after baking prevents them from getting soggy on the bottom side
These are really versatile. You could have them for breakfast or light lunch with some salad. They are great as a morning snack, for taking out on a walk and for lunch boxes for children. They are suitable for babies from 6 months old and a great option if you follow the Baby Led Weaning method.
Keep them in an airtight container at room temperature and consume them in 2-3 days. In the fridge, they will last longer, 5-7 days. These are also freezable before baked. After folding all the triangles, put some parchment paper squares between them and put them in the freezer for up to 2 months. They don’t need any defrosting, just preheat your oven and bake them for 30 minutes or until golden brown.
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Greek Spinach & Feta TrianglesThese greek spinach & feta cheese triangles are so tasty and versatile. You can have them for breakfast or snack or why not, for a light lunch with some salad. Spinach and feta triangles are also great for little children as they can easily hold them with their little hands and a great way to eat their spinach!
- 6oz / 150gr spinach chopped
- 1 onion chopped
- 1 leek chopped
- 1 egg
- 2 tbsp parsley chopped
- 2 tbsp fresh mint chopped
- 2 tbsp fresh dill chopped
- 2oz / 50gr hard goats cheese
- 7oz / 200gr feta cheese
- 10-12 sheets of filo pastry (250gr pack size)
- 1/3 cup olive oil
- pinch of ground pepper
- Preheat the oven to 180°C/350°F
- Heat a tablespoon of oil in a wide pan. Add the chopped onion and leek and sauté for 1-2 minutes until soft.
- Add the chopped spinach leaves and stir with a wooden spoon until wilted, for 3-4 minutes.
- Put the cooked spinach in a bowl and prepare the rest of your ingredients while it's cooling down.
- Grate the hard goats cheese and use your fingers to crumble the feta cheese. Chop finely the parsley, dill and mint.
- Add to the bowl where your spinach is the cheese, chopped herbs, egg and a little bit of pepper.
- Mix well all ingredients using a spatula or a spoon.
- Brush a baking tray with some oil in preparation for the triangles and set aside.
- Take the filo pastry out of the packaging and cut all sheets into 4 strips horizontally.
- Stack all strips on top of each other and cover with a tea towel so they don't dry out.
- Take out two strips at a time. Brush one strip with some olive oil then put the other one on top and brush again with some oil.
- Add a tablespoon of the spinach & cheese filling to one of the corners.
- Start folding from that corner forming a triangle till the other end. Place on the baking tray.
- Continue with the rest of the filo pastry strips and spinach mixture.
- After placing all triangles on the tray, brush them with a bit of olive oil at the top.
- Bake for 25-30 minutes or until golden brown.
You could add a bit of salt in your mixture depending on how salty your feta cheese is. You can replace the hard goats cheese with graviera, kefaloturi or manchego cheese. You could put some parchment paper instead of oil on the baking tray but I find the triangles get more crispy with the olive oil.
Keep them in an airtight container at room temperature for 2-3 days or in the fridge for a week. The pastry will lose some of its crispiness over time. These are also freezable before baking. Add some parchment paper between them and freeze for up to 2 months. They don't need any defrosting, just preheat your oven and bake them for 30 minutes or until golden brown.
Nutrition Info (per serving)
I am not a nutritionist. The nutrition information has been calculated using an on-line calculator, and is intended for information and guidance purposes only. If the nutrition information is important to you, you should consider calculating it yourself, using your preferred tool.