Spinach, Artichoke Pies (My version of Spanikopita)

This Easter my brother said to bring something other than Deviled Eggs, since they had someone else bringing eggs. So I started thinking about what to bring. Over the years I have brought Mexican Dip, German Potato Salad and even dips. I make a Cheesy Shrimp dip that is very good. But I wanted to be a bit more unique this time. I thought about Spinach, Artichoke Dip, but it's so filling and messy. Then I thought, make it a stuffing for Filo Dough. So I bought a bag of fresh spinach, 2 small jars of Marinated Artichoke Hearts, a 2 lb section of Manchego Cheese, Pecorino Romano Cheese Frozen Filo Dough and Pesto from Alessi's.

Here is the recipe:

Rose's Spinach & Artichoke Pies

1 1/2 Cups Grated Manchego Cheese
1 Cup Grated Pecorino Romano Cheese
2 cups of Spinach Chopped
2 jars of Marinated Artichoke Hearts (Drained and chopped up)
1 heaping Tablespoon of Alessi's Basil Pesto

Frozen Filo Dough

I chopped the Spinach and the Artichoke Hearts with the Pampered Chef Salad Chopper.

I did this in batches to ensure it was all chopped evenly. I then put it all in the Classic Batter Bowl to mix together with the Basil Pesto. (I always use Alessi's, but if not available to you, use your favorite.)

 I chose this bowl because it has the lid and I was taking the mix up to Jim and Alyson's to put stuff the filo dough up there.

I then used my Food Holder with Coarse Grater Set  to grate the 2 cheeses that I then mixed into the spinach artichoke mixture. 

 I mixed it all with the Mix 'N Scraper®   which I also took with me to scoop the portions of the filling into the filo dough.

I took the filo dough and mix to my brothers and fixed the final pies there. I let the Filo thaw out and then rolled out one roll of dough. It's very, very thin sheets that you have to carefully peal apart. When fully thawed they peal easiest. You lay out a single sheet, spray or baste with cooking oil and then cover with another sheet of dough. Repeat 3 times. Slice the dough lengthwise in half. I used the All-Purpose Spreader to cut it. The serrated edge cut perfectly.

 Put a portion of the mixture on the dough about 1/2 an inch from the top and start to roll by bringing one corner down at an angle creating a triangle and then continue to roll corner to corner creating a triangle shaped pie when done. Baste/spray with a touch more oil on top and put on cookie sheet or Bar Pan. (I used the Stoneware Bar Pan from Pampered Chef.)  

Once I had the pan full of triangles I baked in a 350 degree oven for 25 minutes then turned over and baked an additional 5 minutes. 

These came out so good that I was really pleased. Alyson kept praising my gourmet skills to everyone. I got lots of compliments. I plan to make these again and I will post pictures of the actual process of building them.

I hope you all enjoy!