We usually have this dish as a side for Thanksgiving or Christmas dinner. I thought it would make a good entrée as well, so I worked up this version. Small size, no meat, it makes a perfect light dish for summer with a salad. If you need a larger, casserole style for a big dinner, just double or triple the ingredients, skip the Filo dough and just put some bread crumbs on top to brown. We like to add some fresh cilantro to it, that brightens the taste and adds a little zing. Makes about three 8 oz. ramekins.
1 14 oz. can of whole Artichokes
1 Pkg. frozen Spinach
4 oz. Cream cheese
4 Tbs. of Butter, warmed
¼ cup of bread Crumbs
¼ cup chopped onion
2 Tbs. chopped cilantro leaves (optional)
Salt & pepper to taste
1 pkg. frozen filo dough
Cilantro or flat parsley
Preheat oven to 350 degrees f. and spray two or three ramekins with PAM
Defrost the spinach and cook it in the microwave until it is hot. Then put it into a strainer and rinse with cold water. Press the water out of the spinach. Rinse and drain the artichokes, cut off the stems if they have any. You want these to stand up in the cup. You can add the stems to the spinach mix, if you wish for flavor. Press the water out of the artichokes between paper towels.
Cream the spinach, onions, chopped cilantro, butter, bread crumbs and cream cheese together.
Place two sheets of Filo in each ramekin and let the sides droop over the top. Stand up enough of the artichokes in the ramekin to cover the bottom of each. Put a layer of of the spinach butter combination on top. Fold the filo dough over on top of the ramekin. Bake for 30 min. or until the top browns well. Pick the package out of the dish using two forks, plate it and I like to put a leaf of cilantro or flat parsley on top as a decoration, a slice of a small tomato works well too.
Serve with a salad and a good Pinot Grigo, Enjoy!