Mike's Garlic Artichoke Phyllo Blossoms
Mike's Garlic Artichoke Phyllo Blossoms

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Great recipe for Mike's Garlic Artichoke Phyllo Blossoms. Here is how you cook that. Ingredients of Mike's Garlic Artichoke Phyllo Blossoms Prepare of Creamy Garlic Artichoke Filling.

Mike's Garlic Artichoke Phyllo Blossoms is one of the most favored of recent trending meals in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions every day. Mike's Garlic Artichoke Phyllo Blossoms is something which I’ve loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have mike's garlic artichoke phyllo blossoms using 13 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Mike's Garlic Artichoke Phyllo Blossoms:
  1. Prepare Creamy Garlic Artichoke Filling
  2. Take 1 can 14 oz Artichoke Hearts [in water-fully drained-chopped]
  3. Prepare 1 10 oz Frozen Spinach [fully drained-fine chop]
  4. Take 2 Philadelphia Cream Cheese Bricks [slightly heated or room temp]
  5. Take 1/2 cup Jarred Bertoli Or Ragu Alfredo Sauce
  6. Make ready 1/2 cup Fresh Shreaded Parmesean Cheese [packed]
  7. Take 1/4 cup Fresh Minced Garlic [packed]
  8. Make ready 2 tbsp Sun Dried Tomatoes [fine diced-packed]
  9. Make ready 1 tbsp Dehydrated Onions
  10. Make ready 1/3 tsp White Pepper
  11. Get Dough
  12. Take 1 16 oz Phyllo Or Fillo Dough
  13. Take 2 cup Melted Butter Or Oil Spray Can

Filo can be used in many ways: layered, folded, rolled. Baked and served hot with a side greens salad, pesto sauce and crispy garlic. Drain artichoke hearts, thoroughly; turn into food processor, and process with garlic and cheese, until chopped fine. Transfer to bowl; crumble bacon and stir in along with green onions.

Instructions to make Mike's Garlic Artichoke Phyllo Blossoms:
  1. Drain artichokes well then, dry again with paper towels. Place de-thawed Spinach in cheese cloth and wring out all the fluids completely.
  2. Chop your veggies. Mix everything in the, "Creamy Garlic Artichoke Filling," section together.
  3. Sheet by sheet, lightly coat your Phyllo Dough end to end, side to side, with either butter, oil or an oil-butter based spray like Pam.
  4. To make the Blossoms: Coat 10+ layers of Phyllo Dough and stack them on top of each other. Cut large Phyllo square into 4 smaller squares [quarter] and place them into a cupcake pan that bakes 6 large cupcakes. See photo.
  5. Using 1/2 of your Creamy Garlic Artichoke Filling, evenly distribute into 6 large Phyllo cups. As we say in the South, "They won't be much for pretty unbaked but once they are, they make a beautiful presentation."
  6. Bake at 350° for 35 to 40 minutes until blossoms are golden and flaky. Let sit for a few minutes before pulling them from your tray.
  7. For the Creamy Garlic Artichoke Log: Coat 15+ layers of Phyllo Dough on top of each other. Pile the other 1/2 of your Artichoke Filling in the middle and down the center of the dough. See photo. Fold bottom up and ends inward. Brush the top with butter or spray the top of the log with spray oil. Bake for 35 to 45 minutes at 350° until golden brown and flaky.
  8. Enjoy!

Divide and spoon filling into shells. Avocado chevre spread on poached salmon; rocket salad wontons. Roasted garlic beef stew on creamed potatoes. Duck Prosciutto Croquette, Artichoke, English Peas, Nettles, Garlic Chips and Chili Oil. Chef's Notes: Our first course is a beautifully seasonal English pea soup made with milk and cream, with English peas from Contreras Ranch pureed into the soup as it chills.

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