Spanakopita filled Artichoke Bottoms 

This skinny version of spanakopita is truly remarkable. Instead of using phyllo dough, I used artichoke bottoms as a base. You can find frozen artichoke bottoms in most grocery stores or purchased canned ones from amazon. If you use the frozen kind, then make sure to boil the artichokes for 10 to 15 minutes so they soften. The filling is similar to my Grandma’s original spanakopita recipe. It is super easy to prepare and cooks in 10 minutes. This is the perfect appetizer or side dish. I like to serve them with a Greek salad or Tzatziki.

Spanakopita filled Artichoke Bottoms 

Makes 8-10 artichoke bottoms 

INGREDIENTS 

• 1 tbsp extra-virgin olive oil
• 1/2 leek, chopped
• 2 large handfuls of spinach, chopped
• 1 egg
• 3-4 tbsp feta cheese, crumbled
• 1 tsp oregano 
• 1/4 tsp turmeric 
• 1/4 tsp chili flakes
• Sea salt & pepper to taste 
• 8-10 artichoke bottoms 

DIRECTIONS

• STEP 1. Preheat oven to 400 F or 200 C. 
• STEP 2. Heat olive oil in a large skillet and sauté the leek and spinach. Cook for 3-5 minutes, until wilted. Set aside to cool for 5-10 minutes. 
• STEP 3. In a large bowl, mix the egg, feta and spices. Add the cooled spinach and leek, and mix until well combined. 
• STEP 4. Spread out the filling evenly in each artichoke bottom. 
• STEP 5. Bake for 10 minutes. They can be enjoyed hot or cold and taste really nice when served with cherry tomatoes. 

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