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 590.91292042926kcalcal 1218.7801696886kcalcal
Protein 48.585890808358gg 100.21023097763gg
Fat (total) 47.951293460716gg 98.901350030366gg
 - saturated 28.566696113074gg 58.919887402095gg
Carbohydrate 10.174551760241gg 20.985396480828gg
 - sugars 0.2208480565371gg 0.45550744029451gg
Dietary Fibre 0.413749291105gg 0.85337350697151gg
Sodium 1357.1183963705mgmg 2799.1078418363mgmg

Nutritional information does not include the following ingredients: Ricotta Cheese, Egg, 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.

Jody Allen
About Author

Jody Allen

Jody Allen is the founder of Stay at Home Mum. Jody is a five-time published author with Penguin Random House and is the current Suzuki Queensland Amb...Read Moreassador. Read Less

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