1 Package of frozen artichokes, thawed & drained
1 Package of frozen phyllo dough, thawed
1 Yellow onion
3 Garlic cloves, minced
1 tbsp Thyme leaves
1 Zested lemon
8 oz Cream cheese
2 cups Shredded mozzarella
1 Stick of butter, melted
2 tbsp Everything bagel seasoning
Kosher salt, to taste
Black pepper, to taste
1/2 cup Sour cream or ricotta
Place the spinach into a kitchen towel or cheese cloth and squeeze out any excess water. Add the spinach to a large mixing bowl. Pat dry the artichokes and add to the bowl. Set aside.
Heat a small skillet and brush with a little of the melted butter and add in the onion and garlic. Cook until tender, about 5 minutes. Stir in the thyme and season with salt and pepper. Set aside to cool slightly.
Add the lemon, cream cheese, mozzarella, egg, and ricotta (or sour cream) to the bowl with the spinach and artichokes. Add the onion mixture. Stir to combine.
On a clean work surface, lay out two sheets of the phyllo and brush with butter. Repeat with two more sheets of phyllo until you have 8-10 sheets stacked. Place the phyllo into a spring-form pan with the edges folded over the sides of the pan. Add in the filling and fold the phyllo over the top of the filling with the tops slightly crinkled so they get crispy when baked. Brush the top with butter and sprinkle with the everything bagel seasoning.
Place into the oven and bake until the sides are brown and the filling set, about 30 minutes. Let rest for 10 minutes before serving.
Go shopping in the freezer section for this delicious and crispy phyllo pie. The three main ingredients start frozen for a simple and fancy meal you can whip up any time.