Spanakopita Triangles [0000962]

Ingredients:

2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1/2 cup gluten-free breadcrumbs
1/4 cup olive oil
2 large eggs, beaten
1/2 teaspoon salt
1/4 teaspoon black pepper
1 package gluten-free phyllo dough
Cooking spray

Instructions:

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine the chopped spinach, crumbled feta, gluten-free breadcrumbs, olive oil, beaten eggs, salt, and black pepper. Mix until all ingredients are well combined.

Carefully unroll the gluten-free phyllo dough and cover it with a slightly damp kitchen towel to prevent it from drying out.

Take one sheet of phyllo dough and place it on a clean surface. Lightly brush it with olive oil using a pastry brush. Place another sheet of phyllo dough on top and brush it with oil as well. Repeat this process with two more sheets, so you have a stack of four sheets.

Cut the phyllo dough stack into three equal strips lengthwise.

Spoon a small amount of the spinach and feta mixture onto the end of each strip.

Fold one corner of the strip over the filling to form a triangle, then continue folding in a triangle shape until you reach the end of the strip. Place the finished triangle on the prepared baking sheet.

Repeat steps 4 to 7 with the remaining phyllo dough sheets and filling.

Lightly spray the tops of the spinach and feta triangles with cooking spray.

Bake in the preheated oven for 20-25 minutes or until the triangles are golden brown and crisp.

Remove from the oven and let them cool for a few minutes before serving. Enjoy your delicious gluten-free Spanakopita triangles as appetizers!