Spinach & Cheese Puff Pastry Triangles
Crispy, golden, flaky pastries filled with creamy spinach and cheese
Makes: 12 triangles • Prep: 20 minutes • Bake: 18–22 minutes • Total: about 45 minutes
Ingredients
1 sheet puff pastry, thawed according to package directions
2 cups fresh spinach, finely chopped
1 cup crumbled feta cheese
½ cup shredded mozzarella cheese
1 small garlic clove, minced
1 tablespoon olive oil
½ teaspoon dried oregano
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1 egg, beaten, for brushing
1 tablespoon sesame seeds or everything seasoning, for topping
Optional Add-Ins
2 tablespoons finely chopped green onion
Pinch of red pepper flakes for heat
1 tablespoon grated Parmesan cheese
A little lemon zest for freshness
Instructions
1. Prepare the spinach: Heat the olive oil in a skillet over medium heat. Add the garlic and cook for about 30 seconds. Add the chopped spinach and cook for 2–3 minutes, just until wilted. Remove from the heat and let it cool slightly.
2. Make the filling: Squeeze or drain away excess moisture from the cooked spinach. In a bowl, combine the spinach, feta, mozzarella, oregano, black pepper, and salt. Mix until evenly combined. If using, add green onion, red pepper flakes, Parmesan, or lemon zest.
3. Prepare the pastry: Heat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Gently unfold the thawed puff pastry on a lightly floured surface.
4. Add the filling: Cut the pastry into 12 equal squares or rectangles. Place a small spoonful of spinach-cheese filling in the center of each piece. Do not overfill, or the pastries may open during baking.
5. Fold into triangles: Fold one corner of each pastry over to the opposite corner to create a triangle. Press the edges firmly with your fingers, then crimp with a fork to seal. If the pastry feels too soft, chill the shaped triangles for 10 minutes.
6. Brush and season: Arrange the pastries on the prepared baking sheet, leaving space between them. Brush the tops with beaten egg and sprinkle with sesame seeds or everything seasoning.
7. Bake: Bake for 18–22 minutes, or until the pastries are puffed and deeply golden brown. If your oven browns quickly, check them around the 16-minute mark.
8. Cool and serve: Let the pastries cool for 5–10 minutes before serving. The filling will be very hot immediately after baking. Serve warm for the best flaky texture.
Helpful Tips
Drain the spinach well. Excess moisture can make puff pastry soggy.
Do not overfill the pastry; a modest amount of filling gives the best seal.
Keep puff pastry cold while working. If it becomes sticky or difficult to handle, refrigerate it briefly.
For extra crispiness, bake on a preheated baking sheet.
Use feta for a tangy filling and mozzarella for extra meltiness.
For a richer finish, add a little grated Parmesan to the filling.
Serving Suggestions
Serve these spinach and cheese triangles as an appetizer, breakfast pastry, brunch dish, or light snack. They pair especially well with a simple green salad, tomato salad, yogurt-garlic dip, marinara sauce, or a lemon-herb dipping sauce.
Storage & Reheating
Store cooled pastries in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until hot and crisp, about 5–8 minutes. Avoid microwaving when possible because it softens the pastry.
Freezer Instructions
For make-ahead pastries, assemble the triangles and place them on a parchment-lined tray. Freeze until firm, then transfer them to a freezer-safe bag or container. Bake from frozen, adding several extra minutes to the baking time, until puffed and golden.
Recipe Notes
The filling can be customized with ricotta, cream cheese, cottage cheese, sautéed mushrooms, or finely chopped herbs. If using a wetter cheese such as ricotta, drain it first. For a spicy version, add chili flakes or a little chopped jalapeño.
Golden • Flaky • Cheesy • Homemade