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I love appetizers, I love Spinach Artichoke dip and I also love Fillo dough. As I mentioned before I would rather have a variety of appetizers than commit to one entree.  It was just one of those days that I wanted to nibble on a few things.  When I went shopping for groceries to get us through the next few days I had Fillo Dough on my list.  I have made a few things with fillo and I have discovered you can have a good-fillo-day or a bad-fillo-day.  It’s super fragile and I found that rushing is not an option.  So I had myself all psyched up to tackle my little fillo cups. Then when searching for the fillo dough I found these pre-made and pre-baked cups.  I had never noticed them before so I caved and bought them.  I was half excited that the work was already done for me but I also felt a little defeated.  So I decided that since I took a short cut this time next time I will opt for the long drawn-out process.

Ingredients:
4 packages fillo dough cups
1 (8 ounce) package cream cheese, softened
¼  cup mayonnaise
¼  cup grated Parmesan cheese
¼  cup grated Romano cheese
1 clove garlic, crushed
¼  teaspoon garlic salt
1 (14 ounce) can artichoke hearts, drained and chopped
½  cup frozen chopped spinach, thawed and drained
½ cup red bell pepper, chopped
¼  cup shredded mozzarella cheese
salt & fresh ground black pepper

Instructions: In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, garlic salt, salt and pepper. Gently stir in artichoke hearts, spinach and bell pepper.

Fill the Fillo cups with mixture and top with mozzarella cheese. Bake at 350°F for approximately 6-10 minutes until cheese is melted and they are warmed through.

Left over mixture can be spread into a greased baking dish, topped with mozzarella and baked at 350°F for approximately 10-15 minutes until cheese is melted and warmed through.

Orange Curd Fillo Cups:

With all the left over fillo cups I had from making Spinach and Artichoke Fillo cups I decided to make something sweet.  Who doesn’t enjoy eating something sweet after eating something salty?

Ingredients:
3 large eggs
2 large egg yolks
1/2 cup sugar
1/4 cup fresh orange juice
2 tablespoons fresh lemon juice
2 teaspoons finely grated orange zest
2 teaspoons finely grated lemon zest
1 stick cold unsalted butter, cut into tablespoons

Instructions:
In a saucepan whisk together the eggs and egg yolks. Whisk in the sugar. Then whisk in the citrus juices and zests. Add the butter and whisk constantly over ow heat until the mixture thickens, for approximately 8 minutes. Do not let mixture boil. Immediately strain the curd into a bowl. Press plastic wrap directly on the surface of the curd and cut 6 small vents in the plastic. Refrigerate the curd overnight.

Fill the fillo cups and top with whipped cream.


Whipped Cream:

2 cups heavy cream
½ cup confectionery sugar
1 teaspoon vanilla

In a cold metal bowl beat together cream, sugar and vanilla until stiff peaks form.