Crispy Spinach and Feta Puff Pastry Triangles
## Ingredients
* 2 sheets of frozen puff pastry, thawed but kept cold
* 10 oz (280 g) frozen chopped spinach, thawed and squeezed completely dry
* 1 1/4 cups (180 g) feta cheese, crumbled
* 1/2 cup ricotta cheese, or shredded mozzarella
* 2 cloves of garlic, finely minced
* 2 scallions, finely chopped
* 1 large egg
* 1/4 teaspoon salt
* 1/4 teaspoon freshly cracked black pepper
* 1/4 teaspoon ground nutmeg, optional
* 1 egg, beaten with 1 tablespoon water, for egg wash
* 1–2 tablespoons poppy seeds or black sesame seeds for topping
## Instructions
### 1. Prepare the Oven
Preheat the oven to **400°F (200°C)**. Line a large baking sheet with parchment paper.
Keep the puff pastry chilled until you are ready to work with it. Cold pastry is easier to handle and produces better flaky layers when baked.
### 2. Make the Spinach and Feta Filling
Place the thawed spinach in a clean kitchen towel or several layers of paper towels. Squeeze firmly until as much liquid as possible has been removed.
This step is especially important. Excess moisture can make the filling watery and prevent the puff pastry from becoming crisp.
Add the dry spinach to a medium mixing bowl. Add the crumbled feta, ricotta, garlic, scallions, egg, salt, black pepper, and optional nutmeg.
Mix until everything is evenly distributed and the filling is cohesive.
### 3. Prepare the First Puff Pastry Sheet
Place one sheet of cold puff pastry on a lightly floured surface or parchment paper.
Gently roll it out slightly into a larger rectangle. Avoid rolling it too thin because you want enough pastry to puff around the filling.
Spread half of the spinach-feta mixture evenly over the pastry, leaving approximately a **1/2-inch border** around the edges.
### 4. Roll the Pastry
Starting from one long edge, carefully roll the pastry into a long, fairly tight log.
Try not to press down too firmly because you want to preserve the pastry’s layers.
Repeat with the second puff pastry sheet and the remaining filling.
If the pastry becomes soft or difficult to work with, place the logs in the refrigerator for about 10–15 minutes before cutting.
### 5. Cut Into Triangles
Using a sharp knife, cut the pastry logs diagonally in alternating directions to create triangle-shaped pieces.
Aim for approximately **16–18 pieces total**, depending on the size of your logs and how large you want the pastries.
Arrange the triangles on the prepared baking sheet, leaving about 1 inch of space between each piece.
### 6. Add the Egg Wash
Beat one egg with 1 tablespoon of water.
Brush the tops of the pastry triangles generously with the egg wash. Sprinkle each piece with poppy seeds or black sesame seeds.
The egg wash helps the pastries develop a beautiful golden-brown surface while adding a light sheen.
### 7. Bake
Place the baking sheet in the preheated oven.
Bake for **25–30 minutes**, or until the puff pastry is fully puffed, crisp, and deep golden brown.
Keep an eye on the pastries during the final few minutes because oven temperatures can vary.