Yes, they can be frozen - but there are a few things to keep in mind. If the spinach is not squeezed extremely well (almost dry) you run the risk of the pastry becoming soggy due to extra water when thawing. See the post above for more information on freezing baked and unbaked spinach and feta pastries.

Can you use frozen spinach instead of fresh?

Frozen spinach works just fine. It has been blanched, so won't need to be steamed and it holds more water, so drain it and squeeze all the liquid out before using. It has a slightly earthier, concentrated flavor due to the way it's frozen and may also make a heavier feeling appetizer. Fresh spinach gives a lighter, softer texture.

Puff Pastry Feta and Spinach Triangles

Description

These spinach and feta parcel appetizers disappear the minute they hit the table. Flaky puff pastry wrapped around warm spinach and feta creates a classic pairing - and a staple among easy, crowd-pleasing spinach appetizers.

Ingredients

Scale

10 ounces fresh spinach, washed and rough chopped
1 medium shallot, fine diced
8 ounces crumbled feta cheese
Salt and pepper to taste
2 sheets frozen puff pastry
1 egg

Cook Mode Prevent your screen from going dark

Instructions

MAKE THE SPINACH AND FETA MIXTURE

Place the rough chopped spinach and shallot in a large skillet and season with salt and pepper.
Cover and cook over low-medium heat until the spinach has fully wilted, about 10 minutes. Drain the spinach, squeezing out as much liquid as possible.
Return the spinach to the skillet, add the feta cheese and season again with salt and pepper to taste. Stir to combine and set aside while you prep the puff pastry.

PREPARE THE PUFF PASTRY

Whisk the egg and 1 Tablespoon of water together in a small bowl to make an egg wash. Set aside.
Place one sheet of puff pastry on a lightly floured surface and roll out to approximately 9 x 12 inch rectangle.
Cut the sheet into 12 equal sized squares (3 x 3 inches each).
Place each square on a lined baking sheet. Repeat with the second sheet of puff pastry.
Visualize each square as two triangles - don't cut them, just visualize. Cut 3 slits in the triangle on one half of the square. Repeat with all remaining squares. When folded corner-to-corner, the slit side will sit on top of the filling.
Once all squares have been cut, brush the uncut side edges of each square with egg wash.

MAKE THE SPINACH AND FETA TRIANGLES

Place 1-2 Tablespoons of spinach-feta mixture on the uncut side of each square near the corner.
Fold the corner with the cut side over the filling to form a triangle. The slits may open slightly as the dough stretches to meet the edges.
Use your fingers to tightly press the joined edges together.
Use a fork to crimp the two joined edges to seal.
Brush the tops of the triangles with egg wash.
Refrigerate while you preheat the oven - for at least 10 minutes.
Preheat the oven to 425°F.
Bake for 12-15 minutes or until golden brown.
Remove from the oven and serve warm.

Notes

Substitutions. Use frozen spinach instead of fresh - make sure it is completely dry before making the spinach and feta mixture. Use goat cheese or cream cheese instead of feta. Add sun-dried tomatoes, caramelized onions, garlic, lemon zest, or favorite herbs for additional flavor.

Make into a parcel by pulling corners of each square up to the top and pinching all sides together.
Make into bite-sized appetizers by cutting puff pastry into two strips lengthwise (instead of squares), add filling, roll into a log, and cut into pieces.

Make ahead tips. Assemble and store in the fridge for up to 24 hours before baking. Freeze, unbaked, for up to 2 months. Store baked appetizers in the fridge for up to 3 days, reheat before serving.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Appetizer
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 piece
Calories: 146
Sugar: 0.7 g
Sodium: 249.1 mg
Fat: 10.1 g
Carbohydrates: 10.4 g
Protein: 3.5 g
Cholesterol: 16.2 mg