Using panko breadcrumbs instead of regular breadcrumbs is one of the secrets to a deliciously moist filling. But probably what I love most about this recipe is its versatility. The triangles can be enjoyed warm right out of the oven or served cold as a quick snack or lunch box addition. Serve them with your favourite sauce, whether that be ketchup or a spicy tomato chutney. You could make these into more of a light meal by serving them with a Greek salad and maybe some tzatziki for dipping. Even better, they will last in the fridge for up to 3 days – just warm them up in the oven.
Can I make these triangles without eggs?
I like adding the eggs for the extra moisture and richness they add to the recipe. They also help to bind the cheese mixture, making it easier to work with. They can however be left out completely. Use olive oil spray to spray the pastries prior to baking instead of egg.
Tips for cooking Spinach and Feta Triangles
Preheat the oven – Make sure the oven is preheated well (for at least 15 minutes). Chopping spinach – Ensure that the spinach is finely chopped to distribute it evenly throughout the filling, avoiding large chunks. Make sure to squeeze out all excess moisture from the spinach. Prevent overfilling – Avoid overfilling the pastries to prevent leakage. Keep the filling in the centre and away from the edges to ensure the puff pastry seals properly. Seal well – Press the edges firmly with a fork to seal the pastry and prevent the filling from leaking out during baking. Cooling filling – Allow the spinach to cool completely before adding it to the cheese mixture to prevent the filling from becoming too wet.
Watch how to make Spinach and Feta Triangles
What are some other quick and easy vegetarian snacks?
If you are looking for some delicious snacks to serve to family or friends, try these: Spinach and Feta RollsCheesy Corn FrittersCheesy Pull-Apart Garlic BreadCranberry Brie BitesBlack Bean Burritos 5 from 2 reviews
PASTRY
4 sheets frozen puff pastry, partially thawed 1 egg, whisked (see note 2) Sesame seeds, to sprinkle on top Sea salt flakes, to sprinkle on top
TO SERVE
Lemon wedges Fresh dill sprigs
Note 2 – The eggs add moisture and richness to the mixture, but can be left out completely. Use olive oil spray to spray the pastries prior to baking instead of egg. Note 3 – Regular breadcrumbs can be used or you can leave them out completely. However, use only 1 egg in the mixture if you choose to omit the breadcrumbs.
Make ahead
Prepare in advance – You can prepare the filling a day ahead and store it in an airtight container in the refrigerator. Assemble and freeze – Assemble the triangles and place them on a baking tray. Do not brush with the egg mixture or sprinkle with sesame seeds and salt. Freeze them for an hour until firm, then transfer them to a freezer-safe bag or container for up to 2 months. Bake directly from frozen, brushing them with the egg and sprinkling with the sesame seeds and salt just prior to cooking. Add a few extra minutes to the baking time. Bake ahead – Bake the triangles as instructed and let them cool completely. Store them in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes.
Leftovers
Storage – Store any leftover cooked pastries in an airtight container in the refrigerator for up to 3 days. Reheating – Reheat the pastries in an oven at 200°C (400°F) (180°C/350°F fan-forced) for 5–7 minutes or until warm and crisp. You can also reheat them in a sandwich press! They will be flatter, but taste just as delicious. Freezing leftover – Allow the pastries to cool completely, then place them in a single layer on a baking tray to freeze for 1–2 hours. Transfer them to a freezer-safe container or bag. Reheat in the oven from frozen at 200°C (400°F) (180°C/350°F fan-forced) for 10–15 minutes until heated through and crispy. Avoid microwave – Reheating in the microwave may make the pastries soggy. Use the oven for best results – or eat them cold!
