Gluten-Free JOC Appetizer: Spinach and Feta Phyllo Triangles

Ingredients:

1 package gluten-free phyllo pastry sheets (ensure they're gluten-free)
2 cups fresh spinach, chopped
1 cup crumbled feta cheese
1/4 cup grated Parmesan cheese (ensure it's gluten-free)
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1/4 cup unsalted butter, melted
Sesame seeds or poppy seeds, for garnish (optional)

Instructions:

Preheat your oven to the temperature specified on the gluten-free phyllo pastry package instructions. Typically, it's around 375°F (190°C).

In a mixing bowl, combine the chopped fresh spinach, crumbled feta cheese, grated Parmesan cheese (ensure it's gluten-free), minced garlic, black pepper, and nutmeg. Mix well.

Carefully unroll the gluten-free phyllo pastry sheets and cover them with a damp cloth to prevent drying out while working.

Take one sheet of phyllo pastry and brush it lightly with melted unsalted butter.

Place another phyllo sheet on top and brush it with butter as well. Repeat this process until you have three layers of phyllo sheets stacked on top of each other.

Cut the stacked phyllo sheets into strips or squares, depending on your preference.

Place a spoonful of the spinach and feta mixture at one end of each strip or square.

Fold the phyllo pastry over the filling to form a triangle, continuing to fold until you reach the end of the strip or square.

Place the phyllo triangles on a baking sheet lined with parchment paper.

Brush the tops of the triangles with more melted unsalted butter.

If desired, sprinkle sesame seeds or poppy seeds on top for added texture and flavor.

Bake in the preheated oven for about 15-20 minutes or until the phyllo triangles are golden brown and crispy.

Allow the Spinach and Feta Phyllo Triangles to cool slightly before serving.

Enjoy these gluten-free appetizers as a delicious and crispy treat at your next gathering!