Artichoke-Filled Fillo Triangles with make-ahead options

These make-ahead appetizers are not only tasty but very convenient to have on hand as they can be made ahead and frozen . . . ready to bake as needed. 

Artichoke-Filled Fillo Triangles        Yield:  about 60 triangles

1 package frozen fillo (phyllo) dough, thawed according to pkg. directions

About 2 cups butter, melted

About 3 cups artichoke filling (recipe follows. 

1. Preheat oven to 375 to 400°. Lightly spray a parchment lined cookie sheet with pan coating.  
2. Unroll fillo dough and remove 2 sheets. Cover unused dough with plastic wrap and enclose in a damp towel (from which all excess moisture has been squeezed) to keep sheets from drying out; make sure the damp towel does not come in direct contact with the fillo. 
3. Brush each sheet lightly with melted butter and stack one on top of the other.  

   

   2 buttered follo sheets, one on top of another. 

4. Cut the sheet into about 3” strips using a sharp knife (you’ll get three 3” strips).
5. Place a rounded teaspoon of filling hear the end of each strip.
6. Fold fillo corner diagonally over teaspoon of filling to form a triangle. Continue folding flag-fashion to opposite end. 
   

   
7. Brush bottoms and tops with butter and place on prepared pan. Repeat process until all dough is used. 

   

   I placed the triangles on a silicon lined tray (relatively close together), brushed them lightly with another layer of butter, and then froze them. See Make-Ahead Option below.)

8. Bake until light golden brown, 10 to 15 minutes. Let cool at least slightly before serving.
   

Make Ahead Option: Spread filled but unbaked triangles on a parchment or foil-lined tray. Set in freezer until solid and then add triangles to a freezer container (best to store triangles in layers with wax paper or plastic wrap separating each layer). When ready to use, remove from freezer and bake (from frozen state) as directed above; a few extra minutes of baking time may be required.

Triangles can also be made one day, covered with plastic wrap, refrigerated, and then baked the next day.

Notes: 

3 sheets can also be used for an even flakier appetizer.  

For one-bite appetizers, cut strips about 1 1/2” wide.

 

Artichoke Filling      Yield: about 2 cups filling

1 can (14 oz.) artichoke hearts, drained and diced

1/2 cup sour cream

1 cup (4 oz.) grated Cheddar cheese

2 cloves garlic, minced

1 teaspoon dried oregano   

In a medium bowl, mix all ingredients until well blended.

 

Fillo Dough TIPS from Athens Award Winning Fillo Dough Recipes booklet: 

Use approximately 1/2 cup butter for 16 full-sized sheets of fillo dough, or 1/2 Tbsp. of butter per full fillo sheet. (8 Tbsp. = 1/2 cup = 1 stick butter). Unsalted butter is preferred but salted also works.  Yes, margarine, oil or even pan spray can be used but the taste will be not be the same and the pastry will not be as light and flakey. Never wet or brush the fillo sheets (or "leaves," as the Greeks refer to them) with water. Doing so can cause the fillo to fall apart. 

Don't fret if the dough gets small tears or cracks in it. The dough is so thin that such cracks are inevitable. Simply brush the area with melted butter, patch up the problem area with a small piece of dough, and brush over it again with some more butter.

Because pastries using fillo are made with melted butter, always bake them on a pan with a lip to catch any runoff.

Baking times for fillo range from 350 to 400°..

Unused, leftover fillo sheets can be refrozen for up to 3 months.

For more information: http://www.athensfoods.com/consumers/recipes.aspx#shapes

Recipe without photos . . .

Artichoke-Filled Fillo Triangles        Yield:  about 60 triangles

1 package frozen fillo (phyllo) dough, thawed according to pkg. directions

About 2 cups butter, melted

About 3 cups artichoke filling (recipe follows. 

1. Preheat oven to 375 to 400°. Lightly spray a parchment lined cookie sheet with pan coating.  
2. Unroll fillo dough and remove 2 sheets. Cover unused dough with plastic wrap and enclose in a damp towel (from which all excess moisture has been squeezed) to keep sheets from drying out; make sure the damp towel does not come in direct contact with the fillo. 
3. Brush each sheet lightly with melted butter and stack one on top of the other.  
4. Cut the sheet into about 3” strips using a sharp knife (you’ll get three 3” strips).
5. Place a rounded teaspoon of filling hear the end of each strip.
6. Fold fillo corner diagonally over teaspoon of filling to form a triangle. Continue folding flag-fashion to opposite end. 
7. Brush bottoms and tops with butter and place on prepared pan. Repeat process until all dough is used. 
8. Bake until light golden brown, 10 to 15 minutes. Let cool at least slightly before serving.: 

Make Ahead Option: Spread filled but unbaked triangles on a parchment or foil-lined tray. Set in freezer until solid and then add triangles to a freezer container (best to store triangles in layers with wax paper or plastic wrap separating each layer). When ready to use, remove from freezer and bake (from frozen state) as directed above; a few extra minutes of baking time may be required.

Triangles can also be made one day, covered with plastic wrap, refrigerated, and then baked the next day.

Notes: 

3 sheets can also be used for an even flakier appetizer.  

For one-bite appetizers, cut strips about 1 1/2” wide.

 

Artichoke Filling      Yield: about 2 cups filling

1 can (14 oz.) artichoke hearts, drained and diced

1/2 cup sour cream

1 cup (4 oz.) grated Cheddar cheese

2 cloves garlic, minced

1 teaspoon dried oregano   

In a medium bowl, mix all ingredients until well blended.

Spinach & Artichoke Stuffed Shells

A great dish for Meatless Monday! The flavors and creamy richness of spinach-artichoke dip is transformed into a healthier main dish. Instead of cream cheese, pureed white beans are used the bind the filling used to stuff jumbo pasta shells. It’s a hearty vegetarian dinner or leave off the mozzarella cheese if you want to create a vegan dish.

I divided the shells into 2 smaller-slzed dishes; we ate one and froze the other.

Spinach & Artichoke Stuffed Shells    5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 to 2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
   
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
   
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
   
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
   
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
   
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread 1 1/2 cups marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
   
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed.
   
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

Recipe without photos . . .

Spinach & Artichoke Stuffed Shells   5 to 6 servings allowing 2 shells per person for dinner or 1 per lunch

12 uncooked jumbo shells, about 3 5/8 ounces 

1/2 (15 oz.) can cannellini beans, drained with 1 tablespoon of liquid reserved

1 tablespoon+ olive oil

3 large garlic cloves, minced

6 oz. fresh baby spinach

3 to 4 crimini mushrooms, sliced

1 (14 oz.) can artichoke hearts without oil, drained & chopped

2 oz. pimentos

1/4 teaspoon kosher salt

1/4 teaspoon black pepper

1 tablespoon dried Italian seasoning, divided

3 oz. mozzarella cheese shredded & divided

1 1/2 cups marinara/spaghetti sauce

1. Preheat oven to 375°F. Cook pasta according to package directions in boiling salt water. Drain and rinse with cold water. Set aside.
2. In a food processor, process half the can of beans + 1 tablespoon of reserved liquid until smooth. Add puréed beans and half of cheese to spinach mixture; stir well to combine. Set aside. Another option: Purée the entire can using an extra tablespoon of liquid and add the other half of the mixture to the marinara for a creamy sauce.
3. Meanwhile, heat oil in a large skillet over medium-high heat. Add garlic; cook, stirring constantly, for 30 seconds. 
4. Add spinach; cook, tossing frequently, until spinach wilts, about 2 minutes. Add mushrooms and cook a couple of more minutes, adding additional olive oil if needed.
5. Stir in artichokes, pimentos, salt,  black pepper and 1/2 tablespoon of the Italian seasoning. Remove pan from heat.
6. Lightly coat an 11 x 7–inch baking dish (or two smaller ones) with nonstick spray. In bottom of dish, spread marinara (and other half of bean purée if entire can was puréed) and the rest of the dried Italian seasoning if desired; mix together.
7. Stuff pasta shells, with spinach mixture (heaping 2 tablespoons each); add additional marinara sauce as needed. 
8. Arrange in prepared baking dish and sprinkle with remaining cheese. 
9. Bake until cheese melts and filling is thoroughly heated, about 20 minutes. 

 

Greek Salad w/ artichokes, olives, garbanzo beans . . .

This refreshing salad is great as a side or can take center stage as a main dish. I layered it in the order of the listed ingredients but it can certainly be varied. 
This salad was actually inspired by a commercial form of a creamy balsamic vinaigrette that we recently tasted. After some experimentation, I came up with a homemade version that we really like -- Creamy Balsamic Vinaigrette (to be posted soon).

Greek Salad 
3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette

1. Layer salad ingredients in a salad bowl.
   
   
   
   
   
   
   
   
   
   
   
   
   
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.
   

Recipe without photos . . .

Greek Salad 

3-4 handfuls lettuce, chopped (head, Romaine, etc.)
2-3 tomatoes, seeded & diced (or use halved or quartered cherry or grape tomatoes
1 (14 oz.) can artichoke hearts (packed in water), drained
1 small cucumber, seeded and diced
About 1/4 of a white onion, minced
1 (5/75 oz. ripe olives, pitted (cut in half or leave whole)
1 (15.5 oz.) can garbanzo beans, drained & mixed with 1 teaspoon of Greek seasoning (or seasoned salt)
Creamy Balsamic Vinaigrette 

1. Layer salad ingredients in a salad bowl.
2. Drizzle with Creamy Balsamic Vinaigrette right before salad is to be served and toss with tongs.

Party Fare—Fresh Spinach & Artichoke Filling in Crispy Wonton Cups

I love both the flavors + the crisp crunch paired with the creamy goodness of these yummy appetizers. Both the filling and cups can be made ahead. Just fill the wonton cups right before your guests arrive. Since the cups are crisp, they hold up well without getting soggy.

Fresh Spinach & Artichoke Cups in Crispy Wonton Cups        Yield: 18 to 24 cups

2 to 3 large handfuls of fresh spinach, blanched and chopped (or one package of frozen spinach)

1 (14 oz.) can artichoke hearts in water, drained and chopped

½ cup mayonnaise

½ cup sour cream

8 oz. cream cheese, softened

1 tablespoon hot sauce (such as Tabasco®)

1 tablespoon Worcestershire sauce

1 clove garlic, minced

1 teaspoon garlic powder

½ cup Parmesan cheese, grated

Salt and pepper

----

Wonton Cups (recipe follows)

Paprika for sprinkling, if desired 

1. Blanch spinach in salted boiling water for 30 seconds. Remove and let cool on a few paper towels. Use paper towels to press out as much liquid as possible. Chop.
   
2. Drain artichokes and roughly chop. Once chopped, also press them with a few paper towels to remove extra liquid.
3. Mix spinach and artichokes with other filling ingredients. Taste and adjust seasonings as desired. Extra mayonnaise, sour cream and/or cream cheese can also be added to this recipe to stretch the finished amount. This mixture can be made ahead and refrigerated
   
4. When ready to serve — Fill cups with a heaping teaspoon of chilled mixture, and lightly sprinkle with paprika if desired.

Wonton Cups

Wonton Wrappers (also referred to as Skins; they come in various sized packages; use what you need and refrigerate or freeze extras)

Pan release

1. Lightly spray cups of mini muffin tins with pan release; add a wonton wrapper to each cup. Shape each wrapper so it conforms to the cup and lift the peaks so they stand in the air.
   
   
   

   

   I use a wooden tamp to make sure that the excess wrapper is pleated to the edge of each cup. If this is not done, the excess skin may be in the way when the cups are being filled.

2. Bake wrappers in a preheated 350° for about 12 minutes, watching carefully so that the do not burn.
3. Remove cups from tins and set on a cooling rack.
   
4. May be made several days ahead. Store in an airtight container.

Recipes without photos . . .

Fresh Spinach & Artichoke Cups in Crispy Wonton Cups        Yield: 18 to 24 cups

2 to 3 large handfuls of fresh spinach, blanched and chopped (or one package of frozen spinach)

1 (14 oz.) can artichoke hearts in water, drained and chopped

½ cup mayonnaise

½ cup sour cream

8 oz. cream cheese, softened

1 tablespoon hot sauce (such as Tabasco®)

1 tablespoon Worcestershire sauce

1 clove garlic, minced

1 teaspoon garlic powder

½ cup Parmesan cheese, grated

Salt and pepper

----

Wonton Cups (recipe follows)

Paprika for sprinkling, if desired 

1. Blanch spinach in salted boiling water for 30 seconds. Remove and let cool on a few paper towels. Use paper towels to press out as much liquid as possible. Chop.
2. Drain artichokes and roughly chop. Once chopped, also press them with a few paper towels to remove extra liquid.
3. Mix spinach and artichokes with other filling ingredients. Taste and adjust seasonings as desired. Extra mayonnaise, sour cream and/or cream cheese can also be added to this recipe to stretch the finished amount. This mixture can be made ahead and refrigerated
4. When ready to serve — Fill cups with a heaping teaspoon of chilled mixture, and lightly sprinkle with paprika if desired.

Wonton Cups

Wonton Wrappers (also referred to as Skins; they come in various sized packages; use what you need and refrigerate or freeze extras)

Pan release

1. Lightly spray cups of mini muffin tins with pan release; add a wonton wrapper to each cup. Shape each wrapper so it conforms to the cup and lift the peaks so they stand in the air.
2. Bake wrappers in a preheated 350° for about 12 minutes, watching carefully so that the do not burn.
3. Remove cups from tins and set on a cooling rack.
4. May be made several days ahead. Store in an airtight container.

Everyday or Company's Coming . . . Marinated Veggie Salad

     Today it was a simple, everyday salad for just Barry and me. But with a few additions, this salad can easily be dressed up for company. It’s a great way to add raw veggies to your diet and add variety to the daily (or company) fare. Also, good for pot-luck dinners.

     And on a humorous note, every time I either read or write a reference to "dressing" a salad, it reminds me of a joke our niece, Erin, told us several years ago. 

Q. Why did the tomato blush? A. Because he saw the salad, dressing!

Everyday Marinated Veggie Salad 

Vary amounts according to the number of servings or, vary ingredients based on available vegetables.

Italian salad dressing (clear, not creamy)

1 spoonful or so of ranch-style dressing mix  

¼ of a small red onion, thinly sliced 

3 to 4 large mushrooms, sliced

12 grape tomatoes, cut in half lengthwise

Spinach or red leaf lettuce

1.  Combine Italian salad dressing and ranch dressing mix.

2.  Pour over veggies, except spinach or lettuce, that have been combined in a storage container.

Prepared veggies for a simple version of the marinated salad.

Veggies have been dressed and are go in the fridge for marinate for several hours.

3.  Stir and cover; chill for several hours.

4.  Spoon onto a spinach or lettuce-lined salad plate or serving bowl.

Company’s Coming Marinated Veggie Salad  12 to 14 servings

Add all of the suggested extras or adjust to your own taste . . .

1 (8 oz.) bottle Italian salad dressing

1 (0.4 oz.) envelopes ranch-style dressing mix  

4 medium zucchini, thinly sliced

½ to ¾  of a small red onion, thinly sliced 

8 oz. pkg. of button mushrooms, sliced

About 24 grape tomatoes, cut in half lengthwise or use about 4 oz. of diced pimientos or jarred red peppers, drained

2 (14 oz.) can artichoke hearts, drained & halved (packed in liquid)

1 (6 oz.) can pitted ripe olives, drained

1 (6 oz.) can bamboo shoots, drained

1.  Combine Italian salad dressing and ranch dressing mix.

2.  Pour over veggies, except spinach or lettuce, that have been combined in a storage container.

3.  Stir and cover; chill for several hours.

4.  Spoon onto a spinach or lettuce-lined salad plate or serving bowl.

Zucchini-Artichoke Salad

Yet another use for that prolific summer veggie!

     Normally I shy away from recipes with this many canned items but, for some reason, I was intrigued with this recipe that appeared in a 1991 summer edition of “Southern Living” magazine. A little different than the usual salad; I’ve been making it, at least once every summer, ever since. Be sure to allow enough time for the veggies to soak up the flavors of the dressing (salad needs to be refrigerated for at least 8 hours for the flavors to meld).

Zucchini-Artichoke Salad    Serves 12 to 14

1 (8 oz.) bottle Italian salad dressing

2 (0.4 oz.) envelopes ranch-style dressing mix

4 medium zucchini, sliced

2 (14 oz.) cans artichoke hearts (packed in liquid), drained & halved

1 (8 oz.) can whole mushrooms, drained (I prefer using fresh mushrooms and unless they are really small, I slice them)

1 (6 oz.) can pitted ripe olives, drained

1 (8 oz.) jar bamboo shoots, drained

1 (2 oz.) jar diced pimento, drained

Red or green leaf lettuce

1.     Combine Italian salad dressing and ranch dressing mix; stir in remaining ingredients except lettuce. 

2.     Cover and chill at least 8 hours. 

3.     Spoon into a lettuce-lined bowl using a slotted spoon.