Gluten-Free JOC Appetizer: Spanakopita Pinwheels

Ingredients:

1 package gluten-free puff pastry sheets (ensure it's gluten-free)
10 oz (283g) frozen chopped spinach, thawed and drained
1 cup feta cheese, crumbled
1/4 cup gluten-free ricotta cheese
2 cloves garlic, minced
1/4 cup fresh dill, chopped
Salt and black pepper, to taste
1/4 cup unsalted butter, melted
Sesame seeds, for garnish (optional)

Instructions:

Preheat your oven to the temperature specified on the gluten-free puff pastry package instructions. Typically, it's around 400°F (200°C).

In a bowl, combine the thawed and drained chopped spinach, crumbled feta cheese, gluten-free ricotta cheese, minced garlic, chopped fresh dill, salt, and black pepper. Mix until all the ingredients are well incorporated.

Roll out the gluten-free puff pastry sheets on a floured surface to flatten them slightly.

Spread the spinach and cheese mixture evenly over the puff pastry sheets, leaving a small border around the edges.

Carefully roll up each puff pastry sheet into a log.

Slice the rolled pastry into 1-inch pinwheels.

Place the pinwheels on a baking sheet lined with parchment paper.

Brush the tops of the pinwheels with melted unsalted butter.

If desired, sprinkle sesame seeds over the pinwheels for added texture and flavor.

Bake in the preheated oven for about 15-20 minutes or until the pinwheels are golden brown and puffed up.

Allow the Spanakopita Pinwheels to cool slightly before serving.

Enjoy these gluten-free Spanakopita Pinwheels as a delicious and savory appetizer!