Savory spinach and salty feta cheese all stuffed in a crisp and flaky pastry makes for the ultimate Spinach and Feta Puff Pastry Triangles.
Whats happening guys? Enjoying the summer??? I hope so… I feel like it’s flying by. I’m trying not to think about it but with every week that goes by, I get a little sad. Not ready for it to be over!
On the flip side, to take my mind off the impending winter months, we have milked each summer day and weekend with lots of fun activities. Eating al fresco, checking out all the local splash pads, obligatory ice cream gorging, bonfires, picnics, and lots and lots of feta eating!
OK all of those probably sounded fun and normal minus the feta one… that’s all me. So a little bit ago I went to Costco with my mom, and purchased the largest container of feta known to man. I’m sorry I couldn’t help myself! I absolutely ADORE feta with all my heart.
Problem is, like most things at Costco, it’s freaken massive. Probably feeds about 50 people! Literally it’s about 6 times larger than a normal feta cheese you get at the grocery store.
I have eaten feta non-stop lately. Hey, it’s got calcium… OKKK!?
I started off eating lots of feta on the usual, salad, hummus toast, pasta salads. But I still have so much left. That’s when the idea of Spanakopita came to mind.
Spanakopita is a Greek savory pie made of spinach, FETA cheese, onions, egg, and seasoning all stuffed in buttery delicious phyllo dough. But and this is a big but, if you have ever worked with phyllo dough, it’s rather tedious and time consuming. Enter puff pastry…phyllo’s flaky easier-to-work-with brother.
These delectable buttery triangles make a fun dinner side, great appetizer, easy picnic food, and all around delicious snack. Truth be told I could eat these at any time of the day, warm or cold.
Recently I made a big batch for a picnic in the park and they were perfect! They travel well and do not need to be warmed up. Plus it’s an easy way to get your kids (and husband) to eat more spinach 😀
So thanks to the obscene amount of feta I know have, these fabulous Spinach and Feta Puff Pastry Triangles were born!
FETA saves the day! Again!
Makes 16 triangles (can easily be doubled to make 32)
- 1 frozen puff pastry sheets (from a 17-ounce package)
- 2 eggs, slightly beaten
- 1/2 tablespoon water
- 1/2 cup feta cheese, crumbled
- 5 oz. (½ a standard 10oz bag) frozen chopped spinach, thawed and well drained
- 1/2 tablespoon olive oil
- 1/2 onion, finely chopped
- 1 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 1/2 garlic powder
- 1⁄4 teaspoon ground black pepper
- 1 pinch crushed red pepper (optional)
- Thaw the puff pastry at room temperature for 40 minutes.
- Set oven to 400 degrees F and line a baking sheet with parchment or a silicone baking mat.
- In a small cup, whisk 1 egg with water. Set it aside.
- In saute pan, heat olive oil over medium heat, and cook onions until slightly browned and softened. Add in the (thawed and drained) spinach to the onion mixture and cook for another minute. Place the spinach in a colander and drain the liquid. Squeeze out as much moisture as you can.
- Grab a bowl and combine spinach/onion mixture, 1 eggs, feta cheese, dill, parsley, garlic powder, ground black pepper and crushed red pepper if using.
- Unfold the thawed pastry sheets on a lightly floured surface. Roll 1 sheet into a 12-inch square. It doesn’t have to be perfect.
- Cut into 16 (3-inch) squares (using a sharp knife or pizza cutter).
- Place about 1 tablespoon of the spinach mixture in the middle of each square. Brush the edges with egg/water mixture. Fold dough over the filling to create a triangles. Crimp edges to seal using a fork.
- Place each stuffed triangle on the baking sheet, and brush tops with remaining egg mixture. Bake for about 20 minutes or until golden.
- Serve warm or at room temperature.
Recipe slightly adapted from Food.com.