I love the combination of spinach and artichoke. I'm surprised it didn't occur to me to do this sooner. One of my favorite appetizers is a hot spinach and artichoke dip with nice, thin, crispy tortilla chips. This is sort of a portable, self-contained spinach dip.
If making phyllo triangles is new to you - cheese bouregs, spanikopita, etc., you can refer to my original post here for pictures.
16 oz Muenster cheese, shredded or grated
8 oz cream cheese
1/2 c grated Romano (or Parmesan)
1 can quartered artichoke hearts
10 oz box frozen chopped spinach
1 t crushed red pepper flakes
1 lb phyllo
3 sticks butter
- Start by clarifying your butter. Slowly bring it up to a boil to let it separate, then cool and skim the solids off the top. You can either pour off the middle layer into another vessel to use, or just be careful not to dip your brush into the solids on the bottom.
- In a large bowl or mixer, combine the cheeses and crushed red pepper flakes until evenly distributed.
- Drain the artichoke hearts well, chop so there are no big chunks, and add to the cheese mixture.
- Squeeze the spinach as dry as possible so it doesn't make the dough gummy - I like to microwave it for about 3" right out of the freezer, then let the residual heat thaw it the rest of the way. Cooking it for a few minutes really draws out the liquid, making it much easier to squeeze dry than if you had just let it thaw and tried to squeeze it. Add to cheese mixture.
- Add the eggs to the cheese mixture.
- Cut the dough into strips lengthwise, and using two layers at a time, brush the top layer with clarified butter, add a spoonful of cheese mixture at the end closest to you, and fold into a triangle.
- Brush all the way around with butter (whether you're baking them all now or not), and bake what you'll be using now at 350 until golden.
- For any that you won't be baking right away, layer with waxed paper between them and store in the freezer in a zip-top bag or wrapped in foil.