Gluten Free Spinach and Cheese Triangles

Name: Gluten-Free Spinach and Cheese Triangles
Prep time: 10 min
Cook time: 20 min
Ingredients: 150 g baby spinach leaves; 300 g ricotta; 200 g feta (roughly chopped); ⅓ cup Parmesan cheese (grated); handful mint (finely chopped); 4 sheets of gluten-free puff pastry (thawed); 1 egg (lightly beaten)

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

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Cheese and Spinach Triangles: A Party Food Classic

My mum used to make a batch of these every time we had people over, and they’d be gone before she’d even finished putting the rest of the food out. The three-cheese combo (ricotta, feta and Parmesan) is the secret here. Creaminess from the ricotta, feta the salt and Parmesan to round it all out. Wrapped up in pastry and baked until golden, they’re the kind of thing you make a double batch of because a single batch never lasts.

Getting the Filling Right

Squeezing the excess moisture out of the spinach really matters here. Skip it, and you’ll end up with a soggy pastry instead of the crisp bite you want.

Can You Freeze Spinach and Cheese Triangles?

Yes, gluten-free cheese and spinach triangles can be frozen either before or after baking.

Freezing Unbaked (Best Option)

Assemble the triangles and seal the edges well. Press edges firmly to make sure they stay shut. Lay them on a parchment lined tray and flash freeze for one to two hours until solid, then transfer to an airtight container or freezer bag, with baking paper between layers if you’re stacking them. They’ll keep for up to two months, a little less than regular puff pastry, since gluten-free pastry can lose texture over longer periods in the freezer. To bake from frozen, brush with egg wash and bake at 200°C for 25 to 30 minutes.

Freezing Baked

Bake fully and let them cool completely before freezing. Flash freeze, then transfer to an airtight container, where they’ll keep for one to two months. To reheat, bake at 180°C for 15 to 20 minutes. Stick to the oven here rather than the microwave, which will leave gluten-free pastry soggy instead of crisp.

FAQs

Can I use frozen spinach instead of fresh?

Yes. Just make sure it’s fully thawed and squeezed dry first. Frozen spinach tends to hold even more water than fresh, so this step matters even more if that’s what you’re using.

What pastry is best for spinach triangles?

Traditionally these are made with filo, but gluten-free filo is hard to come by in most supermarkets. I’ve heard of it, but never actually seen it! This recipe uses gluten-free puff pastry instead. It’s not a compromise either. If anything the puff gives these an even crispier bite than filo would.

Can I prepare these ahead of time?

Absolutely! If you want minimal fuss on the day, assemble them fully, cover loosely with cling film, and pop them in the fridge for up to two days. Brush with egg wash right before they go in the oven. Easy, but not quite the best version of these triangles you could have.

Freezing unbaked is the best option, but you can also bake them ahead and reheat later, oven only, 180°C (160°C fan) for 10 to 15 minutes. It works, but gluten free pastry is always better fresh out of the oven the first time, so I’d save this one for when the other two aren’t an option.

My gluten-free pastry was bought frozen. Can I refreeze without baking first?

Yes, the key is thawing it in the fridge rather than on the counter, which is what keeps it safe to refreeze. The pastry can lose a little of its crispness after a second freeze, so it’s worth using them within the two month window for the best result rather than pushing right to the edge of it.

More Party Food to Try

If our gluten-free spinach and cheese triangles go down well, they won’t be the only thing you’re asked to bring next time. These gluten free sausage rolls are another recipe that never lasts long on a table, and you’ll find plenty more in our full collection of gluten free finger food and appetiser recipes if you’re planning a bigger spread.