Spinach and Artichoke Dip

I have to warn everyone (again) that I RARELY measure things when I cook. This works for me... it may not work for you. This is why generally Cliff is the baker in the family and I am the cook most of the time. With this recipe it is all about the consistency and what YOU like, so if it looks like too little mayonaise - ADD MORE and vice versa. I have also mixed in some mozzarella cheese with my cream cheese/mayo/parmesan base so do what you like! It really is delicious, though :)

Ingredients:
- I think it was about an 8 oz package of cream cheese? Maybe a 1/2 a cup? I just eye balled it.
- About the same amount of mayonaise - maybe a little more or less (this with the cream cheese and parmesan cheese made up the base
- About a 1/2 cup of Parmesan cheese.
- 14 oz. can of Artichokes drained and chopped
- about a bag of fresh baby spinach chopped and sauteed with a little garlic and then drained of excess water OR about 1/2 bag frozen chopped spinach thawed and WELL drained. ( you might have to squeeze to get the liquid out)
- Parmesan and Muenster cheese to top it (Maybe two slices or so torn? )
- A little minced garlic or garlic powder to taste. I like garlic.
- a little cayenne pepper and black pepper to taste. If you don't like things very spicy you can certainly skip the cayenne all together. I didn't use very much when I made it for the shower.

Directions -

- Grease a small-ish baking dish (I think I used an 8"x 8" or a 9"x9" and pre-heat oven to 375
-Mix the cream cheese, mayo, and parmesan together with a little minced garlic or garlic powder and your pepper. Fold in Artichokes and Spinach.
- Top with muenster cheese and a little extra Parmesan.
- Bake for about 25 minutes or until cheese starts to bubble or the edges are slightly golden brown.
- Enjoy!

Mom's Spanokopita a.k.a. Cheese Triangles

I am on a roll tonight!! That's what happens when you get stuck at the airport because your flight has been delayed for 3 1/2 hours because, after the weather delay, and the air traffic ground stop, the ramp crew in LaGuardia put the passenger baggage on the wrong plane and they're now having to taxi the plane back to the gate to fix the error. Nice job LaGuardia.

This next dish was, without a doubt, my favorite dish growing up.

Spanokopita a.k.a. Cheese Triangles (with or without spinach)

1 pound feta (I usually use 8 oz)
1 pint cottage cheese about 8 oz.
1/4 cup parmesean cheese
4oz. cream cheese or half a pkg.
4 eggs
2 tbs cream of wheat or farina to thicken (optional, but I do it)

salt and pepper to taste (just a little as the cheeses are salty)

For spinach, use 10 oz pkg of frozen spinch extremely well drained and squished
10 green onions chopped finely (I don't add these because I don't like onions, but if you like onions, go nuts)

1 stick of butter or margarine, melted (I do this a little at a time as needed)
1 pkg phyllo dough

Cut filo in strips about 3" wide and fold like a flag (hence, cheese *triangles*) put on baking sheet and bake at 350 until golden about 20 minutes.

The best!