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 Parmes