Spinach and cheese puff pastry triangles

Ingredients

1 sheet (about 8 oz / 225 g) frozen puff pastry, thawed
2 cups (60 g) fresh spinach, chopped (or 1 cup frozen spinach, thawed and well-drained)
1 cup (100 g) shredded mozzarella cheese
½ cup (75 g) crumbled feta cheese
2 tablespoons grated Parmesan cheese
2 green onions, finely sliced
2 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon black pepper
1 large egg, beaten (for the filling)
1 large egg beaten with 1 tablespoon water (for the egg wash)
1 tablespoon sesame seeds or poppy seeds (optional)

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
If using fresh spinach, sauté it in a dry skillet for 2–3 minutes until wilted. Let it cool and squeeze out any excess moisture. If using frozen spinach, thaw completely and squeeze it very dry.
In a bowl, combine the spinach, mozzarella, feta, Parmesan, green onions, garlic, oregano, black pepper, and 1 beaten egg. Mix well.
Lightly flour your work surface and unfold the puff pastry. Cut it into 9 equal squares.
Place about 1 tablespoon of filling in the center of each square.
Fold each square diagonally to form a triangle and press the edges together with a fork to seal.
Arrange the triangles on the prepared baking sheet, leaving space between them.
Brush the tops with the egg wash and sprinkle with sesame or poppy seeds, if desired.
Bake for 18–22 minutes, or until the pastry is puffed and deep golden brown.
Cool for 5 minutes before serving.

Be sure to squeeze as much moisture as possible from the spinach to keep the pastry crisp.
Keep the puff pastry cold while working with it for the flakiest layers.
Add a pinch of red pepper flakes or a little nutmeg to the filling for extra flavor.
Don’t overfill the pastries, or they may burst during baking.

Serve with:

Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze baked or unbaked triangles for up to 2 months.
Reheating: Bake at 350°F (175°C) for 8–10 minutes or air fry at 350°F (175°C) for 4–5 minutes until hot and crisp.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 9 triangles