Spinach and Feta Triangles

Spinach and Feta Triangles


Servings 16
Time Needed Prep
Ingredients 7
Difficulty Easy

Rating (click to rate)

3.7 based on 27 ratings.


  • 250 g Frozen Spinach (thawed and drained)
  • 150 g Cheese low fat, grated
  • 100 g Fetta Cheese crumbled, reduced fat
  • 200 g Ricotta Cheese reduced fat
  • 1 Egg
  • 8 Filo Pastry Sheets
  • Olive Oil Spray

Nutrition Information

Qty per
48g serve
Qty per
Energy 716cal 1476cal
Protein 51g 104g
Fat (total) 49g 102g
 - saturated 29g 60g
Carbohydrate 10.9g 22.4g
 - sugars 0.28g 0.57g
Dietary Fibre 0.41g 0.85g
Sodium 1376mg 2838mg

Nutritional information does not include the following ingredients: Filo Pastry, Olive Oil Spray

Please Note - Nutritional information is provided as a guide only and may not be accurate.

Spinach and Feta Triangles

Spinach and Feta Triangles are super easy to make and are always a party favourite.  They are great to make a huge batch and then freeze them uncooked so that when guests arrive, you can just pop them into a hot oven.


  1. Preheat oven to 190 degrees.

  2. Combine spinach, grated cheese, fetta, ricotta and egg in a large bowl.

  3. Cut sheets of filo in half and then each half into four squares.

  4. Layer 4 squares of pastry on top of each other until 16 squares are made (I don't usually use 16 squares cause I found it was too much pastry but its up to you)

  5. Place a heaped tablespoon of mixture in the middle of each square, then fold up corners to form a parcel.

  6. Place parcels on a lightly greased baking tray and spray lightly with olive oil.

  7. Bake for 15 mins or until golden.

  8. Spinach and Fetta Triangles are suitable to freeze uncooked for up to six weeks.

  9. Layer between baking paper and seal in an air tight container.

  10. Best eaten freshly cooked.

Spinach and Feta Triangles

About Author

Jody Allen

Jody is the founder and essence of Stay at Home Mum. An insatiable appetite for reading from a very young age had Jody harbouring dreams of being a pu...Read Moreblished author since primary school. That deep-seeded need to write found its way to the public eye in 2011 with the launch of SAHM. Fast forward 4 years and a few thousand articles Jody has fulfilled her dream of being published in print. With the 2014 launch of Once a Month Cooking and 2015's Live Well on Less, thanks to Penguin Random House, Jody shows no signs of slowing down. The master of true native content, Jody lives and experiences first hand every word of advertorial she pens. Mum to two magnificent boys and wife to her beloved Brendan; Jody's voice is a sure fire winner when you need to talk to Mums. Read Less

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