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Friday, July 8, 2011

Spinach & Artichoke Cups

These are ridiculously easy and tasty. Easy to adapt, and easy to adjust amounts- make a muffin tin full or several to freeze.

Canned biscuits, phyllo dough, or homemade dough I used canned biscuits- one for every three muffin cups
Frozen spinach, thawed and water squeezed out
Carrot, grated/shredded
Marinated artichoke hearts, drained and chopped
Feta cheese, crumbled

Preheat oven to 350F and butter a mini-muffin tin (you can make regular-sized ones, but you're on your own with the timing). Line each cup with a thin piece of dough, overflowing slightly and lightly squishing around the edge to hold. Rub a little bit of butter into each cup of dough and season if you like.

Mix the rest of ingredients together to taste and season however you like. I added a little salt, a teensy drizzle of the artichoke marinade, ground white pepper, and a pinch of nutmeg. Spoon into the cups and top with an extra crumble of cheese. Bake until cups are golden brown, about 10 minutes.

terrible webcam pics... I was hungry.
and my phone was dead. 
and I couldn't find the camera...

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