Spinach-artichoke Dip Triangles

My friend was throwing a mini party for the Superbowl, and I wanted to bring some snacks.  At first I thought of making some spinach-artichoke dip, but I wanted to add my own little spin on it...

I decided to make a thicker dip and wrap it in crispy, buttery phyllo dough.  The result was super delicious and highly addictive.  The plus side is that you can make a big batch, freeze whatever you don't need, and pop them in the oven the next time you have unexpected company.

Ingredients:
1 small yellow onion, diced
1 clove garlic, minced
1 lb of frozen spinach, defrosted and with the excess liquid squeezed out
1 lb frozen artichoke hearts, defrosted
1/2 cup vegetable or chicken stock (can use a piece of a bouillon cube melted in hot water)
1-8oz package of cream cheese, softened
1/2 cup sour cream
1 or 2 teaspoons of sambal (or some hot sauce)
salt and pepper
a package of Phyllo dough
at least one stick of melted butter

Instructions:
1) In a medium saute pan, heat up some olive oil and saute the diced onions until translucent.  Add a pinch of salt to sweat the onions a bit (salt will draw out some moisture from the onions).

2) Add the spinach, artichoke hearts, and minced garlic and saute until just starting to brown.  Be careful not to burn the garlic.  This should only take a few minutes, then add the stock and continue cooking, stirring occasionally, until the liquid is gone (2-3 minutes).  Spread out onto a sheet pan and allow to cool completely.
3) In a food processor, cream the cream cheese and sour cream together for about a minute.
4) Add the cooled spinach and artichoke mixture to the food processor along with some sambal.*  Pulse until the mixture is still a little chunky but no large pieces remain.
5) Season with salt and pepper to taste.
6) Open up your completely thawed phyllo dough only when you are ready to use it.  Lay out the dough and cover it with a damp(not soaking wet) towel to prevent it from drying out.  Also have your melted butter, a pastry brush, and a knife ready to go.
7) Place one sheet of phyllo dough onto a clean cutting board and brush on a thin layer of the melted butter.  Put another sheet of phyllo dough directly on top of the first sheet and brush this with butter as well. Repeat this one more time so you have three sheets of phyllo stuck together and all brushed with butter.

8) Cut 1 1/2 inch strips all the way down the longer side.

9) Place a teaspoon worth of the filling by the edge of each 1 1/2 inch strip of dough.

10) Fold the dough by taking the lower left corner and folding it up towards the right side to form a triangle.  Then take the lower right corner and fold it towards the left side. Repeat all the way to the end (it is the same way you fold a paper football if that helps at all). Brush the outside with butter.

11) Bake at 375 degrees F until golden brown--> about 7-10 minutes.
12) Store anything you don't use in tupperware with parchment or wax paper between the layers.  Freeze until you want to use them.

*You can make them as mild or spicy as you want.  I added about 1 1/2 teaspoons which was enough to give it a kick without it being to overbearing.