Gluten-free spinach and cheese triangles are piled into a blue bowl lined with paper. A bunch of fresh mint is blurred in the background.

Whether you’re hosting a party or just want a tasty snack, try these delicious gluten-free spinach and cheese triangles.

Spinach & Cheese Triangles

Recipe by Cara Boatswain | Photography by Brandee Meier
Spinach and feta are two of the most popular ingredients in Europe and for good reason. They’re delicious and versatile – perfect for canapes, snacks or even salads. In this recipe, we combine them together to create gluten-free spinach and cheese triangles that are sure to please your guests.
Prep Time 10 minutes
Cook Time 20 minutes
Course Appetizer, Baked Goods, Lunch, Snack
Servings 16


  • 150 g baby spinach leaves
  • 300 g ricotta
  • 200 g feta roughly chopped
  • cup Parmesan cheese grated
  • handful mint finely chopped
  • 4 sheets of gluten-free puff pastry thawed
  • 1 egg lightly beaten


  • Preheat oven to 180°C and line 2 baking trays with baking paper.
  • Roll out pastry until square, then slice in half diagonally and then half again, so you have 4 triangles per pastry sheet.
  • Place all ingredients except egg in a large bowl and stir until combined.
  • Spoon 2-3 tablespoons of the mixture (depending on the size you wish to make) onto the corner of a pastry sheet and fold over into a triangle shape.
  • Continue until all of the mixture is used.
  • Brush the top of triangles with the beaten egg mixture.
  • Place triangles on lined baking tray and bake in preheated oven for 20 minutes or until golden. Serve immediately
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