Spinach Phyllo Hand Pie

Flaky phyllo cake loaded up with spinach, artichoke and cheddar.

Yields 6 hand pies

Bearings for: Spinach Phyllo Hand Pie

Fixings

2 sticks (1 cup) salted spread

2 cloves garlic, minced

1 little yellow onion, split and cut

1 10-oz container artichoke hearts, depleted and finely hacked

1 cup overwhelming cream

1 tsp legitimate salt

1 tsp newly split dark pepper

4 oz cream cheddar, at room temperature

¼ cup newly ground Parmesan

3 cups stuffed infant spinach

Nonstick cooking splash, for the heating sheet

9 sheets solidified phyllo batter, defrosted

Bearings

1. Dissolve 1 stick of the margarine in an enormous skillet over medium warmth. Include the garlic and onion and cook until the onion is diminished, 2 to 3 minutes. Include the artichoke hearts and mix. Pour in the cream and heat to the point of boiling. Decrease to a stew and let the blend thicken for 1 to 2 minutes. Season with salt and pepper. Mix in the cream cheddar and Parmesan and blend until smooth. Include the spinach and cook, blending once in a while, until the spinach is completely shriveled. Set the blend to cool to room temperature, around 20 minutes.

2. Preheat the broiler to 375ºF.

3. Soften the rest of the 1 stick margarine in a little pan. Splash a heating sheet with nonstick cooking shower and put in a safe spot.

4. On a spotless work surface, split and trim the phyllo sheets into 18 rectangular pieces (5 1/3 creeps by 9 inches). Layer 3 phyllo sheets, brushing the highest point of each layer with liquefied margarine. (Spread the rest of the phyllo batter with cling wrap and a sodden fabric to keep from drying out.) Place 1/4 cup of the filling around 1 inch from the base of the phyllo square shape. Overlay the side of the phyllo mixture over the filling, making a triangular filled pocket. Keep on collapsing, keeping the triangle shape, until totally fixed. Spot it fixed side down on the readied heating sheet. Rehash with the rest of the phyllo sheets and filling until you have 6 hand pies.

5. Brush the highest point of the phyllo triangles with the rest of the margarine and heat until brilliant darker, around 15 minutes. Serve warm or at room temperature.

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