Gluten-Free JOC Appetizer: Mini Spinach and Feta Spanakopita Triangles

Ingredients:

1 package gluten-free phyllo dough (store-bought or homemade)
10 ounces frozen chopped spinach, thawed and drained
6 ounces crumbled feta cheese (ensure it's gluten-free)
1/4 cup gluten-free ricotta cheese
1/4 cup finely chopped green onions
2 large eggs
2 tablespoons gluten-free olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper

Instructions:

Preheat your oven to the temperature recommended for your gluten-free phyllo dough or according to your homemade dough recipe.
In a mixing bowl, combine the thawed and drained spinach, crumbled feta cheese, gluten-free ricotta cheese, chopped green onions, eggs, olive oil, salt, and black pepper. Mix well to create the filling.
Carefully unroll the gluten-free phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
Take one sheet of phyllo dough and brush it lightly with olive oil.
Place another sheet on top and brush it with olive oil as well.
Cut the layered phyllo sheets into strips, about 3 inches wide.
Place a small spoonful of the spinach and feta filling at the end of each strip.
Fold one corner of the phyllo strip over the filling to form a triangle. Continue folding in a triangular shape until you reach the end of the strip.
Repeat this process with the remaining phyllo sheets and filling.
Place the mini spinach and feta spanakopita triangles on a baking sheet lined with parchment paper.
Brush the tops with a little more olive oil.
Bake in the preheated oven for about 15-20 minutes or until they are golden brown and crispy.
Remove from the oven and let them cool slightly before serving.
Serve these delectable gluten-free Mini Spinach and Feta Spanakopita Triangles as a flavorful appetizer (joc appetizer) at your next gathering. Enjoy!