Spinach & Artichoke Dip Phyllo Cigars
With Mazola® Corn Oil
SERVING SIZE
16-18 phyllo rolls
TOTAL TIME
30 Minutes
SKILL LEVEL
Intermediate
Ingredients:
- 20 sheets of phyllo dough (approx a lb)
- 2 tbsp Mazola Corn Oil or butter
- 2-3 cloves garlic
- 2 scallion greens chopped
- ¾ tsp chilli flakes
- 4 ounces chopped spinach
- 8 oz cream cheese
- ¼ cup chopped jarred/canned artichokes
- 2 tbsp mayo
- Salt and Pepper to taste
- 3 tbsp grated parmesan
Instructions:
- Defrost the phyllo pastry according to package directions.
- Saute your garlic, chili flakes and scallion greens in oil/butter on medium heat until the garlic softens (1 minutes).
- Add the spinach and cook until wilted.
- Push the spinach to the side and add the cream cheese into the pan – cubed is easier – to melt and combine.
- Stir in the mayo, artichokes, salt (if needed), pepper, pamesean cheese, and take off the heat.
- Let cool to room temperature.
- Unpackage your phyllo dough and lay out the sheets. Tip: Cover the sheets with a clean damp kitchen towel while you are working.
- Put down two sheets and quarter them.
- Lightly brush your dough with Mazola Corn Oil to prevent it from drying out.
- Place about 2 tbsp of the mixture in a line along the long side of the phyllo, fold the short edges over to ‘close’ the ends and roll into a cigar shape.
- Repeat until you have used up all the dip.
- Heat an inch of your Mazola Corn Oil in a frying pan on medium heat until it shimmers.
- Add your rolls to the pan and fry for about 90 seconds per side or until golden brown.
- Drain the rolls on a wire rack and serve as is.
