Spinach and Feta Filo Triangles








Yield: 4


  • 300g spinach, stems removed
  • 2 cloves garlic, finely chopped
  • 1 meidum sized red onion, finely chopped
  • 2 size 7 eggs, whisked
  • 1 teaspoon dried dill or 1 tablespoon fresh (plus extra for spinkling over before cooking)
  • 2 tablespoons chopped mint
  • 2 teaspoons finely grated lemon rind
  • 200g feta, crumbled
  • 1/2 cup grated Parmesan cheese
  • 12 sheets filo pastry
  • 40g butter, melted


Preheat oven to 180 C.
Wash spinach and place in a saucepan, cover and steam over a moderate heat just until spinach has wilted.  Remove from heat and when cool enough to handle squeeze excess water out and roughly chop.
Meanwhile cook onion and garlic in a little oil over a gentle heat until tender.

Place spinach, onion, garlic, eggs, dill, mint,  feta and parmesan in a bowl and mix well.  Season with ground pepper – add salt if your feta is very mild but otherwise it should be salty enough.

Place 4 sheets of filo on a bench and brush butter between each layer.  Cut  in half lengthways.  Starting at a narrow end spoon mixture onto the filo towards a corner.  You will be using about one sixth of the mixture.  Fold the corner with the filling on it diagonally over to form a triangle.  Continue to fold in this way retaining the triangle shape.
Continue with remaining pastry and filling.

Place triangles on a cold baking tray, brush with remaining butter and sprinkle with extra dill leaves.
Bake for 15 minutes or until golden and crisp.

* You can make these triangles finger food size and also offer Moroccan Lamb Pastries

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2 thoughts on “Spinach and Feta Filo Triangles

  1. Wow! Made these triangles for the family tonight and they were a hit. Next time I’ll have to make double.
    Thank you for the great recipe.

  2. Yum. I am testing these for the vegetarian option at an 80th birthday party (Mother in law). I’ll need to make extra because the carnivores are gonna love them too. They’re delicious.