Spinach and Feta Filo Triangles
Filo triangles of spinach and feta are one of the great handheld snacks: crisp, shattering pastry around a salty, tangy filling. They are related to the Greek spanakopita and its many relatives across the eastern Mediterranean and Middle East, and once you can fold one, you can fold a hundred.
The filling
- 500 g spinach, cooked and squeezed very dry, then chopped
- 200 g feta, crumbled
- 1 small onion, finely chopped and softened
- 1 egg
- 2 tablespoons chopped dill or parsley
- Nutmeg, black pepper
The squeeze-dry step is non-negotiable: wet spinach makes soggy pastry. Squeeze it in a clean tea towel until it feels almost dry.
Ingredients for the parcels
- 1 packet filo pastry (about 12–16 sheets), thawed
- 100 g butter, melted, or olive oil
Folding a triangle
- Lay one sheet of filo on the worktop and brush lightly with butter. Keep the rest covered with a damp cloth so it does not dry out.
- Cut the sheet into long strips about 8 cm wide.
- Place a teaspoon of filling at one end of a strip.
- Fold the corner over the filling to form a triangle, then keep folding the triangle up the strip, like folding a flag.
- Brush the outside with butter and place seam-side down on a lined tray.
Baking
Bake at 190°C / 375°F for 20–25 minutes, until golden and crisp. They can also be shallow-fried, but baking is easier, less messy and every bit as good.
Working with filo
Filo dries out and cracks within minutes of being exposed, so work quickly and keep the unused sheets covered. If a sheet tears, brush it with butter and patch it — the layers hide small imperfections. Melted butter gives the best flavour and colour; oil is a lighter, dairy-free alternative.
Make-ahead and freezing
Assemble on trays and freeze uncooked, then bake from frozen with a few extra minutes. Or bake, cool and reheat in a hot oven to re-crisp. Never microwave them — they turn limp instantly.
Our feta guide and whipped feta recipe cover the cheese further.
