Spinach Triangles


Using puff pastry instead of phyllo dough makes these spanikopita-like appetizers really easy to prepare.

  • Thaw: 40 minutes
  • Prep: 20 minutes
  • Bake: 20 minutes
  • Cool: 10 minutes
  • Serves: 32
1 star 2 star 3 star 4 star 5 star
4 37



  • 1 pkg. (17.3 ounces) Pepperidge Farm® Puff Pastry Sheets, thawed

  • 3 eggs

  • 1 tbsp. water

  • 1/2 cup crumbled feta cheese

  • 1 pkg. (about 10 ounces) frozen chopped spinach, thawed and well drained

  • 1 medium onion, finely chopped (about 1/2 cup)

  • 2 tbsp. chopped fresh parsley


  1. Heat the oven to 400°F.  Beat 1 egg and water in a small bowl with a fork or whisk.  Stir the remaining eggs, cheese, spinach, onion and parsley in a medium bowl.

  2. Unfold 1 pastry sheet on a lightly floured surface.  Roll the pastry sheet into a 12-inch square.  Cut into 16 (3-inch) squares. Repeat with the remaining pastry sheet, making 32 in all.

  3. Place 1 tablespoon spinach mixture in the center of each square.  Brush the edges of the pastry with the egg mixture.  Fold the pastry over the filling to form triangles.  Crimp the edges with a fork to seal.  Place the filled pastries onto baking sheets.  Brush with the egg mixture.

  4. Bake for 20 minutes or until the pastries are golden brown.  Let the pastries cool on the baking sheets on wire racks for 10 minutes.

Watch a how-to demonstration of this recipe technique.


Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.


If any cracks form while you’re working with Puff Pastry, just rub with a little water and press to seal the dough together.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

Make sure the edges of your Puff Pastry are cut—a folded edge will not rise and puff.

To seal stuffed Puff Pastries, pinch the edges together or press with the tines of a fork, just as you’d seal a piecrust.


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Submitted by:
Paul F.
Date: 11/29/2005

4 star rating

"With spinach, feta and onion, how can you go wrong."

Submitted by:
Judy N.
Date: 11/13/2006

4 star rating

"My whole family loves them and we have them often."

Submitted by:
Shannon P.
Date: 12/13/2006

4 star rating

"I make this every year, multiple times during the holiday season. They are so tasty. I also love to add a tomato-basil mixture to the filling!"

Submitted by:
Rebecca T.
Date: 1/26/2007

4 star rating

"My famly love this simple, quick and nutritious snack. I have substituted cream cheese or mascarpone for the feta and they love it as well. Just add one egg to one 8 oz. package of soft cheese and schmear it on the pastry sheet before topping with vegetable mixture. Yum!"

Submitted by:
Natalia W.
Date: 2/1/2007

4 star rating

"All in my family loved it! Even my hubby, who doesn't care for spinach. My ten year old daughter had so much fun helping me:)"

Submitted by:
Barbara S.
Date: 5/18/2007

4 star rating

"This is so good, and easy to make. I make this at Christmas for my entire family, and everyone wants the recipe."

Submitted by:
Francine H.
Date: 4/11/2008

4 star rating

"Everyone loves it. This is always a big hit at parties!"

Submitted by:
Michael W.
Date: 11/3/2010

4 star rating

"I made them for a neighbor having a party. She said everyone loved them and wanted the recipe."

Submitted by:
Diane I.
Date: 3/27/2010

4 star rating

"My century-young friend adores my spinach triangles over the name brand she always had in her freezer."

Submitted by:
Ashley E.
Date: 5/12/2011

4 star rating

"I thought this recipe was very average at best. It was bland tasting and not at all close to the 5 star reviews its been receiving."

Submitted by:
Mac M.
Date: 4/18/2011

4 star rating

"For people who don't like feta, I substituted extra sharp NY cheddar grated rough. A pinch of nutmeg and some white pepper gave the spinach a bite. MY Writer's Group loved it."

Submitted by:
Alaina M.
Date: 9/21/2011

4 star rating

"Very good recipe, was somewhat bland on spices so I added a small amount of garlic salt and small bits of bacon! Definitely kicked it up a notch!"

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