4 Ingredient Spinach Triangle Pies: Why You’ll Love These Spinach Triangle Pies
These 4 Ingredient Spinach Triangle Pies are not just about convenience; they’re also loaded with flavour. The secret to their irresistible taste lies in one surprising ingredient: French onion dip. Yes, the same dip you might usually pair with chips or veggie sticks is the star of this recipe, adding a savoury richness that makes these pies absolutely addictive.
What makes 4 Ingredient Spinach Triangle Pies So Special? 🧅
French onion dip is a kitchen lifesaver. It’s already infused with the deep, caramelised flavour of onions, which means you can skip the step of sautéing onions and still get that incredible taste. Plus, it blends perfectly with spinach, creating a creamy, well-seasoned filling without any extra work. This clever hack saves you time and effort while delivering a dish that tastes like it took hours to prepare! ⏱️
4 Ingredient Spinach Triangle Pies Tips and Tricks
To make sure your 4-Ingredient Spinach Triangle Pies turn out perfectly every time, here are a few tips and tricks:
1. Squeeze the Spinach
After defrosting the frozen spinach, it’s essential to remove as much water as possible. Wrap the spinach in a Chux cloth or a clean tea towel and give it a good squeeze. This step is crucial to prevent your pies from becoming soggy and ensures a crisp, flaky pastry.
2. Cold Puff Pastry for the Win
Puff pastry is a breeze to work with, but to get that perfect rise, make sure it’s cold but not frozen when you’re handling it. This helps the pastry puff up beautifully in the oven, giving your pies that golden, flaky crust. And don’t forget to brush the tops with a whisked egg for that gorgeous, glossy finish. 🥐✨
3. Customise Your Filling
- While the basic recipe is delicious as is, don’t be afraid to get creative. Add some crumbled feta for a tangy kick, or mix in fresh herbs like dill or parsley for extra flavour. You can also swap the French onion dip for another dip, such as garlic and herb, to switch things up.
Serving Suggestions for 4 Ingredient Spinach Triangle Pies
These 4 Ingredient Spinach Triangle Pies are incredibly versatile. They’re fantastic hot out of the oven, but they’re also just as tasty at room temperature, making them perfect for lunchboxes or picnics. Pair them with a fresh, crisp salad for a light meal, or serve them alongside a bowl of creamy soup for a more substantial dish. If you’re entertaining, these pies make a great appetiser that will have your guests reaching for more. 🍅🥗
Similar Recipes to Try
Share Your Creations! 🎉
If you try these 4-Ingredient Spinach Triangle Pies, I’d love to see your results! Snap a picture and share it with me on Instagram @steph_cooks_stuff. Let’s see who can make the most irresistible pies! Happy cooking! 🥳🍴
4 Ingredient Spinach Triangle Pies
- Yield: 24 1x
Description
Hey there, food lovers! Ready to whip up something delicious with just 4 simple ingredients? These 4 Ingredient Spinach Triangle Pies are perfect for any occasion – quick, easy, and oh-so-tasty. Let’s get cooking!
Instructions
- Prepare the Spinach: Defrost the frozen spinach, wrap in a chuxs cloth or tea towel and squeeze all the liquid out.
- Mix it Up: In a bowl, stir through 2 eggs and the French onion dip into the spinach.
- Cut and Fill: Cut the puff pastry into squares. Place about 1/4 cup of the spinach mixture onto each square and fold over to form a triangle.
- Seal and Brush: Seal the edges of the triangles and brush with whisked egg for that beautiful golden finish.
- Bake to Perfection: Place the triangles in your oven at 200°C for 20 to 25 minutes, or until they are golden brown and deliciously crispy.
- Category: Recipes
- Method: Baking
- Cuisine: Australian
Frequently Asked Questions
Definitely! You can assemble the pies and freeze them before baking. When you’re ready to enjoy, just pop them in the oven from frozen, adding a few extra minutes to the baking time.
No worries! You can use another dip, such as garlic and herb, or even mix some caramelised onions with cream cheese or sour cream for a similar flavour.
Absolutely. Just cook down the fresh spinach and squeeze out all the moisture as you would with frozen spinach. You’ll need about 1.5 kg of fresh spinach to match the frozen amount.