Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to make a special dish, mike's garlic artichoke phyllo blossoms. One of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
Great recipe for Mike's Garlic Artichoke Phyllo Blossoms. See great recipes for Fillo Breakfast Pastry Shells, Turkish borek, Baklawa too! See great recipes for Cherry Cheesecake Phyllo Roll, Spinach filo too!
Mike's Garlic Artichoke Phyllo Blossoms is one of the most favored of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it is fast, it tastes yummy. Mike's Garlic Artichoke Phyllo Blossoms is something which I’ve loved my whole life. They are nice and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mike's garlic artichoke phyllo blossoms using 13 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Mike's Garlic Artichoke Phyllo Blossoms:
- Prepare Creamy Garlic Artichoke Filling
- Take 1 can 14 oz Artichoke Hearts [in water-fully drained-chopped]
- Make ready 1 10 oz Frozen Spinach [fully drained-fine chop]
- Make ready 2 Philadelphia Cream Cheese Bricks [slightly heated or room temp]
- Take 1/2 cup Jarred Bertoli Or Ragu Alfredo Sauce
- Take 1/2 cup Fresh Shreaded Parmesean Cheese [packed]
- Take 1/4 cup Fresh Minced Garlic [packed]
- Get 2 tbsp Sun Dried Tomatoes [fine diced-packed]
- Get 1 tbsp Dehydrated Onions
- Take 1/3 tsp White Pepper
- Get Dough
- Prepare 1 16 oz Phyllo Or Fillo Dough
- Take 2 cup Melted Butter Or Oil Spray Can
In a small bowl, combine the remaining ingredients; spoon into tart shells. Garlic Mike's, located in Gunnison, Colorado sits on the banks of the Gunnison River. The tent can be expanded to accommodate more guests. Add cream cheese and process until combined.
Steps to make Mike's Garlic Artichoke Phyllo Blossoms:
- Drain artichokes well then, dry again with paper towels. Place de-thawed Spinach in cheese cloth and wring out all the fluids completely.
- Chop your veggies. Mix everything in the, "Creamy Garlic Artichoke Filling," section together.
- Sheet by sheet, lightly coat your Phyllo Dough end to end, side to side, with either butter, oil or an oil-butter based spray like Pam.
- To make the Blossoms: Coat 10+ layers of Phyllo Dough and stack them on top of each other. Cut large Phyllo square into 4 smaller squares [quarter] and place them into a cupcake pan that bakes 6 large cupcakes. See photo.
- Using 1/2 of your Creamy Garlic Artichoke Filling, evenly distribute into 6 large Phyllo cups. As we say in the South, "They won't be much for pretty unbaked but once they are, they make a beautiful presentation."
- Bake at 350° for 35 to 40 minutes until blossoms are golden and flaky. Let sit for a few minutes before pulling them from your tray.
- For the Creamy Garlic Artichoke Log: Coat 15+ layers of Phyllo Dough on top of each other. Pile the other 1/2 of your Artichoke Filling in the middle and down the center of the dough. See photo. Fold bottom up and ends inward. Brush the top with butter or spray the top of the log with spray oil. Bake for 35 to 45 minutes at 350° until golden brown and flaky.
- Enjoy!
Fill each mini phyllo shell with the artichoke mixture and place on a baking sheet. Serve sprinkled with the parsley and lemon wedges on. Combine all ingredients in a blender or food processor and blend until desired texture is achieved - rough or smooth are both good. Can be eaten warm immediately or covered and chilled. Serve with bread, use as a sandwich or wrap filling, or use as.
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