Gluten-free cheese and spinach triangles
Discover a delicious gluten-free twist on cheese and spinach triangles! Made with a blend of white wheat, self-raising, and rice flours, these savory pastries are packed with spinach, mozzarella, and feta cheese. Perfect as an appetizer or snack, they're easy to make and full of flavor. Grab your ingredients and enjoy a wholesome, gluten-free treat!
- 24 May 2024
- Cook time 15 min
- Prep time 60 min
- 12 Servings
- 12 Ingredients
Gluten-free cheese and spinach triangles make for a delicious and healthy snack option that's perfect for those with gluten sensitivities. Combining the creamy richness of mozzarella and feta cheeses with the nutrient-packed goodness of spinach, these bite-sized pastries are not just easy to make but also incredibly satisfying.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper and set aside.
- In a large mixing bowl, combine 1.50 cups all-purpose white wheat flour, 1/3 cup self-raising flour, and 1/3 cup white rice flour.
- In a separate bowl, whisk together 2 eggs, 1/2 cup water, and 2 tbsp olive oil until well combined.
- Gradually add the wet ingredients to the dry ingredients, stirring continuously until a smooth, cohesive dough forms. If the dough is too sticky, add a little more flour until it's manageable. Cover the bowl with a clean kitchen towel and let it rest while you prepare the filling.
- In a skillet over medium heat, add a splash of olive oil and sauté the finely chopped 1/2 onion until it becomes translucent.
- Add the minced 2 garlic cloves and continue to sauté for another minute until fragrant.
- Stir in the chopped 4 cups fresh spinach and cook until the spinach wilts down and any excess moisture evaporates. Remove the skillet from heat and let it cool slightly.
- Once cooled, transfer the spinach mixture to a large mixing bowl. Add 1/3 cup shredded mozzarella cheese, 1/2 cup crumbled feta cheese, and 1 tsp tomato puree. Mix well to combine.
- On a lightly floured surface, roll out the dough to a thin sheet, about 1/8 inch thick. Use a sharp knife or a pizza cutter to cut the dough into squares of approximately 4 inches by 4 inches.
- Place a spoonful of the cheese and spinach filling onto the center of each dough square.
- Fold the dough over the filling to form a triangle, pressing the edges together with a fork to seal them tightly.
- Arrange the assembled triangles on the prepared baking sheet, leaving a small gap between each one. Brush the tops lightly with olive oil for a golden finish.
- Bake in the preheated oven for 20-25 minutes, or until the triangles are golden brown and crispy.
- Allow the triangles to cool slightly before serving. Enjoy these delicious gluten-free cheese and spinach triangles warm or at room temperature!
Tips:
- Make sure your spinach is well-drained after washing to avoid excess moisture which can make the dough soggy.
- When rolling out the dough, use a well-floured surface to prevent sticking.
- Cut the triangles evenly to ensure they cook uniformly.
- Serve them warm for the best texture and flavor experience, although they are also delicious when cooled.
- Feel free to add a pinch of nutmeg to the spinach mixture for a subtle but flavorful twist.
Whether you're serving them as a party appetizer or a mid-afternoon snack, these gluten-free cheese and spinach triangles are sure to be a hit. The combination of flavors and textures is simply delightful, making them a go-to option for anyone looking to enjoy a tasty yet health-conscious treat.
| Nutrition Facts | |
|---|---|
| Serving Size | 77 grams |
| Energy | |
| Calories 140kcal | 6% |
| Protein | |
| Protein 6g | 4% |
| Carbohydrates | |
| Carbohydrates 20g | 6% |
| Fiber 0.89g | 2% |
| Sugar 0.45g | 0% |
| Fat | |
| Fat 6g | 7% |
| Saturated 2.27g | 8% |
| Cholesterol 44mg | - |
| Vitamins | |
| Vitamin A 60ug | 7% |
| Choline 36mg | 6% |
| Vitamin B1 0.10mg | 8% |
| Vitamin B2 0.15mg | 11% |
| Vitamin B3 0.54mg | 3% |
| Vitamin B6 0.10mg | 6% |
| Vitamin B9 27ug | 7% |
| Vitamin B12 0.28ug | 12% |
| Vitamin C 3.50mg | 4% |
| Vitamin E 0.34mg | 2% |
| Vitamin K 50ug | 41% |
| Minerals | |
| Calcium, Ca 90mg | 7% |
| Copper, Cu 0.07mg | 0% |
| Iron, Fe 0.59mg | 5% |
| Magnesium, Mg 22mg | 5% |
| Phosphorus, P 100mg | 8% |
| Potassium, K 110mg | 3% |
| Selenium, Se 9ug | 16% |
| Sodium, Na 130mg | 9% |
| Zinc, Zn 0.83mg | 8% |
| Water | |
| Water 40g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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