Spinach-Artichoke Dip Remix

I love food remixes just as much as I love song remixes.  In my opinion, a good remix should maintain close ties to the original while upping the ante on presentation and creativity.  While upholding a personal vow to clean out our cabinets, which was perhaps inspired by Mr. Eminem’s “Cleanin’ Out My Closet” (thank you, Lollapalooza), I stumbled across a can of artichokes that had tucked itself away behind some very stale tortilla chips.  Don’t fret, I tossed those chips like they were hot, but the can of ‘chokes served as excellent recipe inspiration.

I’ve learned that the easiest way for me to write recipes is to start with one ingredient I love and build something special from there.  When I first started creating my own recipes, I’d often try to dream up the end product without thinking about the individual steps (aka ingredients).  This approach left me frustrated and missing the mark on more than one occasion.  Over time, Green City Market (and any farmers’ market for that matter) have taught me to let the foods I love inspire my cooking.  Now, instead of having mini panic attacks as I grocery shop and simultaneously attempt to create new recipes, I look around, scope out what looks freshest, prettiest, and most unique and let that one ingredient guide my planning.

Although this recipe was brought to fruition by a simple can of artichokes, it doesn’t fail to surprise or entertain the senses.  A package of phyllo dough that had been neglected and frequently mistaken for an element of decoration within our freezer’s interior served as inspiration for the remix.  The result is something pleasing to the eye, worthy of a dinner party’s affection,  and altogether taste-tastic (So, I made up a new adjective because I’m running out of them after nearly 80 blog posts. What’s it to ya?).

Spinach-Artichoke Phyllo Cups (Makes 12)

Blissful Basil Recipe

For filling:

◊ 1 tbsp extra-virgin olive oil

◊ 1 6-oz package fresh spinach

◊ 1 garlic clove, minced

◊ 2 tbsp mayonnaise

◊ 1 14-ounce can whole artichokes, quartered

◊ 6 oz Gouda, grated

◊ Juice of 1/2 lemon

◊ 1/4 tsp crushed red pepper

◊ 1/2 tsp sea salt

For pastry:

◊ 4 phyllo pastry sheets, thawed

◊ 2 tbsp unsalted butter, melted

Utensils:

◊ pastry brush

◊ greased muffin pan

Preheat oven to 375° F.

1. Heat olive oil in nonstick skillet over medium-high heat. Sauté garlic until slightly tender (1-2 minutes) and add spinach.  Cook until spinach is wilted and tender.

2. In a medium-sized bowl, combine artichokes, spinach mixture, mayo, gouda, lemon juice, red pepper, and salt.  Stir until combined and refrigerate until ready to use.

3. Prepare phyllo dough for use based on package instructions (make sure to keep a damp towel over unused sheets).  Place 1 sheet of phyllo on a clean, dry work surface.  Brush the dough with melted butter.  Repeat process with each remaining dough sheet (do not brush top of final phyllo sheet with butter).  Using a sharp knife, trim the messy ends of the stacked phyllo sheet into a 16×12 inch rectangle.  Cut the dough into 12 4-inch square pieces.  Gently press each phyllo square into the muffin pan.

4. Evenly spoon the spinach-artichoke dip mixture into the 12 phyllo cups.

5. Bake for 20-24 minutes or until the pastry is golden and the filling is bubbling.  Let the phyllo cups cool for 5 minutes before removing from pan.  Serve immediately and enjoy!