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Spinach & Artichoke Crinkle Pie
Ingredients
  • 1 lb baby spinach about 3 bags
  • 8 oz jarred or canned artichoke hearts drained, squeezed dry and chopped
  • 5 scallions chopped
  • 1 tbsp garlic finely minced
  • zest of a lemon
  • 16 oz phyllo pastry 13" x 18" sheets, about 18 to 20 sheets
  • 1 egg beaten
  • 6 oz feta cheese block crumbled
  • 1.5 cup shredded whole milk mozzarella cheese
  • 8 oz cream cheese room temperature
  • ¼ cup mayonnaise
  • ½ cup grated parmesan cheese
  • 1 tsp dried oregano
  • ½ tsp red chili flakes
  • 2 tbsp olive oil
  • ½ cup melted butter or olive oil for brushing phyllo
  • kosher salt + cracked black pepper
  • ½ tbsp toasted sesame seeds
  • subheading: GARLIC BUTTER:
  • 2 tbsp melted butter
  • 1 small garlic clove grated
  • 1 tbsp fresh parsley chopped
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