Spinach & Date Filo Triangles

Whew! This week has just flown by! I just realized that its Thursday already and I haven't posted a single thing all week. Sorry about that! I've been meaning to share these with you for a while... they were so delicious that my sister and I ate the whole batch in one sitting. Add a little tzatziki for dipping and you're set with a lovely little appy that your guests will gobble up in no time! Be sure to double or triple the batch so you don't run out too fast.

Don't shy away from filo pastry either! Honestly, its easy to make these little packages (even if they don't turn out like perfect triangles). Follow the instructions and be sure to keep the filo you're not using under a damp tea towel to keep it moist and pliable. Filo has a bad reputation of being too finicky to work with, but I don't find it difficult at all! Brushing with butter can fix a multitude of sins! Plus, they look super ugly til you start baking them... once they start baking they take on a beautiful golden brown colour and puff up nicely. You won't regret making this appetizer!

Spinach & Date Filo Triangles

Recipe from Meals in Heels


  • 100g english spinach leaves, rinsed

  • 2 tbsp olive oil

  • 1/2 onion, thinly sliced

  • 2 small garlic cloves, finely chopped

  • 1/2 tsp smoked sweet paprika

  • 1/4 tsp cumin seeds, toasted

  • 1 1/2 tbsp pine nuts, toasted (I omitted these because I didn't have them on hand, but I'm sure they add a delicious texture element to this recipe)

  • 3 medjool dates, pitted and chopped

  • 4 sheets filo pastry, each sheet halved widthways

  • 1 oz melted butter for brushing


  1. Preheat oven to 400F and place baking tray inside.

  2. Place the spinach and a pinch of salt in a large frying pan over high heat and cook, tossing frequently, for 1-2 minutes or until wilted. Drain, refresh in cold water and use your hands to squeeze out all the liquid. Chop and set aside.

  3. Heat the oil in frying pan over low heat. Add the onion, season with salt and pepper and cook for 10 minutes or until softened. Add the garlic and cook another 2-3 minutes. Add the spinach, paprika, cumin and cook for 5 minutes. Stir in the pine nuts and dates, then transfer to a bowl to cool.

  4. Take a sheet of filo pastry and brush with melted butter. Keep the remaining pastry covered with a slightly damp tea towel to prevent it from drying out. Slice the pastry into 3 long strips. Place a heaped teaspoon of the filling in the lower corner. Fold over and up and keep repeating until you have a tight little triangle. Brush again with butter and place, seam side down, on a baking tray. Repeat with the remaining pastry, butter and filling. Place on the preheated aking tray and bake for 15 minutes or until golden. There is no need to flip them. Serve warm.

I hope you enjoy these yummy little bites! They are so delicious I can't even begin to describe the amazing flavour to you. Do try out the recipe!!

Have a wonderful Easter weekend! I hope you get to enjoy some well deserved time off to hang out with friends and family. I'm sure if your family is anything like mine, that Easter weekend is always an excuse to get together and have a great time with each other eating great food and playing fun games.

Happy Cooking my Friends!


  1. Thanks Sarah! I keep trying to comment on your blog posts but it won't let me. :( Just wanted to let you know I've been reading a lot of your posts and they all sound soooo delicious!