Mazola shared with us this delicious recipe for Spinach & Artichoke Dip Phyllo Cigars, a fusion of crispy phyllo pastry embracing a luscious filling of cream cheese, spinach, and artichokes. With just 30 minutes from start to finish, these savoury delights are a perfect balance of rich flavours. The golden-brown phyllo shells, filled with a creamy and zesty mixture, are pan-fried to perfection, resulting in a delightful crunch. Ideal for any gathering, these phyllo cigars are an irresistible blend of convenience and gourmet indulgence.
Spinach & Artichoke Dip Phyllo Cigars
Serving: 16-18 Phyllo Rolls
Total Time: 30 Minutes
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
Directions:
1. Defrost the phyllo pastry according to package directions.
2. Saute your garlic, chili flakes and scallion greens in oil/butter on medium heat until the garlic softens (1 minute).
3. Add the spinach and cook until wilted.
4. Push the spinach to the side and add the cream cheese into the pan – cubed is easier – to melt and combine.
5. Stir in the mayo, artichokes, salt (if needed), pepper, parmesan cheese, and take off the heat.
6. Let cool to room temperature.
7. Unpackage your phyllo dough and lay out the sheets. Tip: Cover the sheets with a clean damp kitchen towel while you are working.
8. Put down two sheets and quarter them.
9. Lightly brush your dough with Mazola Corn Oil to prevent it from drying out.
10. 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.
11. Repeat until you have used up all the dip.
12. Heat an inch of your Mazola Corn Oil in a frying pan on medium heat until it shimmers.
13. Add your rolls to the pan and fry for about 90 seconds per side or until golden brown.
14. Drain the rolls on a wire rack and serve as is.
