Spinach and Artichoke Dip Filled Trios, by Cosette Semaan

A few years ago I had found a great recipe for a spinach and artichoke dip in a magazine.  I have since then prepared it many times and revised it with my own preferences of ingredients.  I am a firm believer in using fresh ingredients in their most natural form therefore,  I have substituted such ingredients as garlic powder and lemon juice to garlic cloves and fresh lemon juice.  My spinach and artichoke dip has been a great hit at every barbeque, dinner party and gathering that I have brought it to.  Family and friends usually request that I make this specific dip to bring to their parties and dinner events.  Although you can find many different versions of spinach and artichoke dip, I feel that the ingredients that I use and my preparation method make this version especially delicious.

After learning to work with filo dough in lab class, I have further adjusted my recipe and turned this dip into a filling.  Not only is this an appealing way to present the dip but it also eliminates the need for tortilla chips or pita chips that would otherwise be needed to eat the dip.  My new recipe is also a representation of my Middle Eastern roots as filo dough is used heavily in the Mediterranean cuisine. These spinach and artichoke dip filled filo dough’s are a great appetizer or snack and can even be eaten on the go.  They also freeze well and you can pop them in the oven just before serving.

“Spinach and Artichoke Dip Filled Trios ”, by Cosette Semaan

Yields 15-18 servings

Ingredients:

1 10 oz. of frozen chopped spinach, thawed, cooked and drained

14 oz. jar artichoke hearts, drained and chopped

2 cloves garlic, minced

4 oz. of cream cheese

1/4  cup sour cream or mayonnaise

1/2 cup grated Parmigiano-Reggiano cheese

1/4 cup of grated mozzarella cheese

2 Tbsp. of fresh lemon juice

1 tsp. dried basil

Salt and pepper to taste

1 box of  20 filo dough sheets, thawed

1/2 cup of butter, melted

Preparation:

Cook the thawed spinach on the stovetop as indicated on the box.  Fully drain the water from the cooked spinach and dry further by patting the spinach down using a paper towel.

In a medium bowl, mix together the spinach, artichoke hearts, garlic, cream cheese, sour cream or mayonnaise, Parmigiano-Reggiano cheese, mozzarella cheese, lemon juice, basil, salt and pepper. Gently stir until all ingredients are dispersed evenly in the mixture.

Cut each sheet of filo dough lengthwise into 3 equal strips.  Lightly brush the strip with butter before filling. Spoon 1 teaspoon of filling and place filling about 1 inch from the end of each dough strip. To fold into a triangle, bring a corner over filling so the short edge lines up with the side edge. Continue folding the triangular shape along the strip until the end is reached. Repeat with remaining filo, butter, and filling.

Place the triangles on a baking sheet and brush with butter.  Bake in preheated oven of 375 degrees for 15 minutes