Gluten-Free Spanakopita Triangles

Instructions

1. 1Preheat your oven to 190°C.
2. 2Place the about 285 g Fresh Spinach into a large skillet over medium-high heat. Cook, stirring occasionally, for 3-5 minutes, or until the spinach is wilted. Remove the skillet from the heat. Carefully drain all excess liquid from the spinach, pressing down to remove as much water as possible. Once drained, coarsely chop the spinach.
3. 3In a medium bowl, combine the chopped spinach, about 225 g Feta Cheese, about 113 g Ricotta Cheese, 2 Eggs, 2 tbsp Dill, 1/2 tsp Salt, and 1/4 tsp Black Pepper. Stir everything together until well combined.
4. 4Carefully unroll your package of Gluten-Free Phyllo Dough. Lay one sheet flat on a clean, dry surface. Brush the entire surface of the phyllo sheet with 1/4 cup Olive Oil.
5. 5Place about 1 tablespoon of the spinach mixture near one corner of the oiled phyllo sheet. Fold the phyllo dough over the filling to create a triangle shape, continuing to fold it like a flag until you reach the opposite side of the sheet. Repeat this process with the remaining phyllo sheets and spinach mixture until all the filling is used.
6. 6Arrange the phyllo triangles on a baking sheet. Brush the tops of each triangle with any remaining olive oil.
7. 7Bake for 20-25 minutes, or until the triangles are golden brown and the phyllo is crisp.

Substitutions

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