Cheesy spinach filo triangles

    1 hour 15 min

    The only tricky part of this recipe is working with filo pastry, but once you get used to it - it's easy. Sometimes you get a batch of filo that rips and tears, so I always buy an extra just in case. I usually freeze these before baking. Just add a few minutes to the cooking time if you are cooking them from frozen. I have also doubled this recipe for large parties.

    180 people made this

    Serves: 36 

    • 3 tablespoons olive oil
    • 1 onion, finely chopped
    • 285g (10 oz) frozen spinach - thawed, drained, chopped and squeezed dry
    • 1 teaspoon salt
    • 1/2 (200g) packet feta cheese, crumbled
    • 100g (4 oz) cottage cheese
    • 1 egg, beaten
    • 1 packet filo pastry
    • 250g (9 oz) unsalted butter, melted

    Prep:1hr  ›  Cook:15min  ›  Ready in:1hr15min 

    1. Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Ensure all liquid has evaporated from spinach, and then stir in premixed feta, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
    2. Preheat oven to 200 C / Gas mark 6.
    3. Unroll filo pastry sheets on a flat surface. Keep a damp tea towel over the sheets while you work. Lay out a sheet on a clean work surface and brush with unsalted butter. Cut into strips approximately 12cm wide, and layer the strips one on top of another so that you have a strip that is 3 sheets thick.
    4. Place 1 tablespoon of the onion, spinach and feta mixture at one end of the filo pastry strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining filo until you have used all of the filling.
    5. Arrange stuffed triangles on a large baking tray. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.

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    Reviews in English (89)


    Altered ingredient amounts. Delicous and easy, but time consuming. Made the following changes - reduced salt to 1/2 teaspoon, added 2 tablespoons of grated parmesan and 1 teaspoon of lemon juice, did not pre-cook cheeses and egg - instead added to cooled spinach and onion mixture. ----------- For the reviewer looking for suggestions on shaping triangles: I used 3 sheets of filo per turnover, brushing with butter between each layer. Cut layered sheets lengthwise with a pizza cutter into long strips. Put spinach filling at lower end of strip and fold bottom corner up over filling to side edge (at a 45 degree angle), forming a triangle - then fold triangle over to opposite edge (like folding a flag) and continue this back and forth motion. At the end seal edges with extra melted butter. Keep extra filo sheets covered with cling film to prevent them from drying out while you work. Hope this helps!  -  15 Sep 2008


    Used different ingredients. These were really good but I altered the recipe a bit. I added a clove of garlic, substituted ricotta for the cottage cheese and added 4 TBS of Parmesan. To cut the filo I used a pizza wheel and it worked much better than a knife, which usually tears the dough.  -  15 Sep 2008


    Something else. This recipe took some time, but was fun to make. I had never used filo pastry and a friend gave me some good pointers. Keep the pastry covered with cling film then a wet towel to keep it from drying out. Only take out what you need. I used two sheets of pastry instead of one, I also cut the pastry (width wise) into ~ 4-5cm strips which made the triangles smaller. This was a better "finger food" size for the party I made them for. Also, doing it this way made enough to stick in the freezer for another occasion. I think I made ~100 triangles. I will make this recipe again. Thank you.  -  15 Sep 2008