Olga’s Spinach & Feta + Ana’s Squash & Feta Triangles
Servings Prep Time
10pastries 20minutes
Passive Time
25minutes
Servings Prep Time
10pastries 20minutes
Passive Time
25minutes
Ingredients
Instructions
  1. Warm up the oven to 220 degrees Celsius, and take out the puff pastry to defrost.
  2. In a bowl, mix feta and ricotta with a fork.
  3. In a large skillet pan, heat cooking oil on medium heat, then add onion and gently fry it for 5 minutes until translucid. Resist the urge to add garlic first, since it will burn in about 30 seconds.
  4. Add spinach and one minced garlic. When spinach and garlic are added, stir a minute or two until all the spinach has wilted, then take off heat (sometimes this takes me 5 minutes). Drain any excess liquid before mixing with half of the feta & ricotta mixture.
  5. In another large skillet pan (I re-use the one I just used), warm up cooking oil on medium heat, add onion, diced squash and one minced garlic. Heat for 15 minutes, stirring occassionally. The sqush should soften a bit, but does not need to be completely softened since it will also bake in the oven. Take the skillet off heat and mix the content with sage and the remaining feta & ricotta mix.
  6. Prepare the puff pastry. Cut the puff pastry into 10cm by 10cm squares (I buy it in squares). Spread the squares on a baking tray (lined with parchment paper), then fill half of the square (one triangle) with either spinach or squash filling. Close the ‘triangle’ by folding the other half over it, press the edges together with your fingers. It doesn’t need to be pretty (although that’s a bonus).
  7. When all the triangles are filled and ready, scramble one egg and use it to lightly glaze the tops (you can use a kitchen brush, a fork or even your fingers). Pop in the oven, bake for 20-25 minutes at 220 degrees Celsius (until golden brown).
  8. Serve as a healthy snack, take with you to work/school the next day, or eat as a main dish when accompanied by a delightful fresh green salad!
Recipe Notes

Enjoy these triangles with a large portion of green salad on the side (for example, little gem sprinkled with extra virgin olive oil & red wine vinegar).

The organic feta cheese and ricotta cheese I use are available at Ekoplaza organic supermarkets (chain store in The Netherlands), but any other organic feta and ricotta will do! You can find organic cheeses at better supermarkets, organic supermarkets and sometimes at farmers markets!

If the puff pastry edges do not want to stick together, you can do two things: remove part of the filling, then try again. Alternatively, try moistening your fingers with some water, then press again.