Filo pastry with spinach

Ingredients:

• 220 g (1 cup) salted butter
• 2 cloves garlic, crushed
• 1 small yellow onion, thinly sliced ​​into half rings
• 1 can (280g) canned artichoke hearts, drained and finely chopped
• 1 cup heavy cream
• 1 teaspoon coarse salt
• 1 teaspoon freshly ground black pepper
• 110 g of cream cheese at room temperature
• 1/4 tbsp. freshly grated parmesan
• 3 cups tightly packed baby spinach
• Cooking spray to spray the baking sheet
• 9 sheets frozen phyllo dough, thawed

Preparation:

1. In a large skillet, melt 110g of butter over medium heat. Add the garlic and onion and cook until the onion is soft, 2-3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce the heat and let the liquid thicken for 1-2 minutes. Season with salt and pepper to taste.
2. Add the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until completely wilted. Let the mixture cool to room temperature, about 20 minutes.
3. Preheat oven to 375°F (190°C). Spray a baking sheet with cooking spray and set aside. Melt the remaining 110g (4 oz) butter in a small saucepan.
4. On a clean work surface, cut the phyllo sheets in half and trim to make 18 rectangles measuring 14 x 22 cm. Layer 3 phyllo sheets, brushing the surface of each layer with melted butter (cover the remaining dough with plastic wrap and a damp cloth to prevent it from drying out).
5. Spoon 1/4 cup of filling about 2.5 cm from the bottom edge of the rectangle. Fold a corner of the dough over the filling to create a triangular pocket. Continue folding, maintaining the triangle shape, to form a tight patty. Place it seam-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 patties.
6. Brush the pies with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or let cool to room temperature.