Mike's Garlic Artichoke Phyllo Blossoms
Mike's Garlic Artichoke Phyllo Blossoms

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, mike's garlic artichoke phyllo blossoms. It is one of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.

Let sit for a few minutes before pulling them from your tray. Great recipe for Mike's Chilled Artichoke Feta Pasta Salad. This fusion inspired salad is just as delicious as it is easy to make. She's a tangy yet sweet, refreshing chilled pasta salad that's heavy on the Feta Cheese and, even heavier on Artichoke Hearts!

Mike's Garlic Artichoke Phyllo Blossoms is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look wonderful. Mike's Garlic Artichoke Phyllo Blossoms is something that I’ve loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have 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:
  1. Prepare Creamy Garlic Artichoke Filling
  2. Take 1 can 14 oz Artichoke Hearts [in water-fully drained-chopped]
  3. Take 1 10 oz Frozen Spinach [fully drained-fine chop]
  4. Prepare 2 Philadelphia Cream Cheese Bricks [slightly heated or room temp]
  5. Take 1/2 cup Jarred Bertoli Or Ragu Alfredo Sauce
  6. Make ready 1/2 cup Fresh Shreaded Parmesean Cheese [packed]
  7. Take 1/4 cup Fresh Minced Garlic [packed]
  8. Prepare 2 tbsp Sun Dried Tomatoes [fine diced-packed]
  9. Make ready 1 tbsp Dehydrated Onions
  10. Make ready 1/3 tsp White Pepper
  11. Make ready Dough
  12. Make ready 1 16 oz Phyllo Or Fillo Dough
  13. Get 2 cup Melted Butter Or Oil Spray Can

Spray one sheet of phyllo dough with butter-flavored cooking spray. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent drying.) Fold dough in half lengthwise; spray with butter-flavored cooking spray. Cut dough in half lengthwise, forming two strips. Garlic chives are among those plants — paulownia tree, Jerusalem artichoke, mint and anise hyssop are others — that can parade under either guise. Garlic chives come from a good enough family.

Instructions to make Mike's Garlic Artichoke Phyllo Blossoms:
  1. Drain artichokes well then, dry again with paper towels. Place de-thawed Spinach in cheese cloth and wring out all the fluids completely.
  2. Chop your veggies. Mix everything in the, "Creamy Garlic Artichoke Filling," section together.
  3. 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.
  4. 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.
  5. 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."
  6. 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.
  7. 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.
  8. Enjoy!

Garlic chives are among those plants — paulownia tree, Jerusalem artichoke, mint and anise hyssop are others — that can parade under either guise. Garlic chives come from a good enough family. It is used for making pastries in Middle Eastern and Balkan cuisine. Filo dough is made with flour, water, and a small amount of oil or white vinegar, though some dessert recipes also call for egg yolks. Filo can be used in many ways: layered, folded, rolled.

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