For my cousin’s NC backyard wedding I was appointed to provide appetizers for the event. I cringed wondering if she would regret asking the nutrition-conscious person in the family to provide to a group of fried-chicken-eating friends! I knew I couldn’t disappoint the bride on her big day but I secretly wanted to sneak some vegetables in any way I could. Always looking for a way to get more nutrients in, I adapted this Ina Garten recipe into my own party-pleaser appetizer! Watch these bites disappear!
Yields: 18-20 pieces
- 2 packs of frozen spinach, defrosted
- 1 small jar of artichoke hearts, drained and chopped
- 1- 8 oz. tub of Philadelphia cream cheese
- 3 cup of shredded Parmesano reggianito cheese
- 2 eggs, room temp
- 1 box of phyllo dough, room temp
- 6-8 tablespoons of melted butter
- Salt and pepper
- pastry brush
Pre-heat the oven to 350 degrees F. Then, line a cookie sheet with parchment paper. In the bowl of an electric mixer, mix together cream cheese and spinach until well mixed. Now add eggs, and parmesan, salt and pepper. Now, take bowl out of mixer holder and fold in artichokes with spatula. The filling is complete. Now for the phyllo dough. Unwrap dough, and discard top sheet if it feels dry or breaks. Peel one sheet off and place it on the clean counter top in front of you. Using the melted butter and the pastry brush, lightly brush the sheet. Peel off a new sheet and place it on top of the buttered one. Don’t worry if its not perfect. Be careful not to press hard when painting or the dough could break. Repeat for 10 layers. Now, at the bottom of the rectangle, lay out spinach mixture like a log. Use about half and reserve the other half for the next log. Using your hands, “roll up” the log so it looks really long. Transfer to the parchment lined cookie sheet. With a serrated knife, cut on a diagonal about 8-9 times. Brush with butter. Bake for 375 degrees F for 10-15 minutes. When done, finish slicing. Serve warm.