Artichoke-Mushroom Phyllo Packets

901 of 1,000 Cookbook Challenge

Artichoke-Mushroom Phyllo Packets p.43

INGREDIENTS:

2 10oz package frozen artichoke hearts (substituted with 1 16oz bag of spinach and 1 4oz jar of artichokes)

½ cup plus 1 tbls olive oil

1 small yellow onion, cropped

8 oz white mushrooms, chopped

2 cloves garlic, chopped

1 tbls minced fresh parsley

½ tsp Dijon mustard

½ tsp dried thyme

½ tsp salt

¼ tsp pepper

1 16oz package frozen phyllo pastry, thawed and halved (substituted with one container of puff pastry)

(You only need ½ a container of phyllo dough for this recipe, which I had. Unfortunately it didn't thaw correctly and broke into tiny pieces. An ever so small breakdown insued. Thankfull I had some puff pastry in the fridge.)

DIRECTIONS:

- In a medium saucepan of boiling salted water, cook the artichokes until tender, about ten minutes. Drain well. (If using frozen spinach, cook it according to package instructions. If using fresh or jarred spinach/artichokes, skip this step.)

- In a large skillet, heat 1 tbls of oil over medium heat.

- Add the onion.

- Cover and cook until softened, about 5 minutes.

- Add the mushrooms and garlic.

- Cook, uncovered, until mushrooms are tender, and the liquid is absorbed, about 7 minutes.

- Transfer the mixture to a food processor, and add the cooked artichokes, parsley, mustard, thyme, salt and pepper. (Be sure to remove any tough stems of the artichoke before processing.)

- Blend until finely chopped and well blended.

- Preheat the oven to 375°F.

- Lightly oil a baking sheet, and set aside.

- Keep 1/2 of the 16oz of thawed phyllo pastry sheets, and reserve the rest for another use.

- Cut the kept sheets into thirds.

- Place a strip of phyllo on a flat surface, lightly brush it with oil and top it with another strip.

- Place a small spoonful of filling across one short end of the the dough, leaving about 2-inches of space from the bottom.

- Fold the phyllo over the filling, continuing the folding pattern until you have a small rectangular packet.

- Place the packet on the prepared baking sheet and repeat the process.

- For the puff pastry I used two methods. One I made little envelopes, stuffed them, and folded them over. Two, I used my ravioli press.

- Top the packets with a small brush of oil, and bake until golden brown, about 15 minutes.

- Serve hot.

PERSONAL THOUGHTS:

This recipe is what I call a substitution recipe. In the introduction to the recipe it offeres another way of making it. Instead of the artichokes, you use spinach. So, I did follow it dang it. I just had to get creative when my puff pastry disintegrated. These were yummy. Like those pizza pocket things, but with spinach.

~~~ #LouisianaVegan