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Corn OilRecipes
By November 23, 2023January 5th, 2024No Comments

Spinach & Artichoke Dip Phyllo Cigars

With Mazola® Corn Oil

Serving Size Icon


16-18 phyllo rolls

Total Time Icon


30 Minutes

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  • 20 sheets of phyllo dough (approx a lb)
  • 2 tbsp Mazola Corn Oil or butter
  • 2-3 cloves garlic
  • 2 scallion greens chopped
  • ¾ tsp chilli flakes
  • 4 ounces chopped spinach
  • 8 oz cream cheese
  • ¼ cup chopped jarred/canned artichokes
  • 2 tbsp mayo
  • Salt and Pepper to taste
  • 3 tbsp grated parmesan


  1. Defrost the phyllo pastry according to package directions.
  2. Saute your garlic, chili flakes and scallion greens in oil/butter on medium heat until the garlic softens (1 minutes).
  3. Add the spinach and cook until wilted.
  4. Push the spinach to the side and add the cream cheese into the pan – cubed is easier – to melt and combine.
  5. Stir in the mayo, artichokes, salt (if needed), pepper, pamesean cheese, and take off the heat.
  6. Let cool to room temperature.
  7. Unpackage your phyllo dough and lay out the sheets. Tip: Cover the sheets with a clean damp kitchen towel while you are working.
  8. Put down two sheets and quarter them.
  9. Lightly brush your dough with Mazola Corn Oil to prevent it from drying out.
  10. Place about 2 tbsp of the mixture in a line along the long side of the phyllo, fold the short edges over to ‘close’ the ends and roll into a cigar shape.
  11. Repeat until you have used up all the dip.
  12. Heat an inch of your Mazola Corn Oil in a frying pan on medium heat until it shimmers.
  13. Add your rolls to the pan and fry for about 90 seconds per side or until golden brown.
  14. Drain the rolls on a wire rack and serve as is.