Recipe Details

Summary

Name: Artichoke−parmesan Phyllo Bites

Category: Greece

3 (6 ounce) jars marinated artichoke hearts, undrained

3/4 cup freshly grated Parmesan cheese, divided

1 clove garlic, minced

10 sheets frozen phyllo pastry, thawed

Drain artichoke hearts, reserving marinade; set marinade aside. Position knife blade in food processor

bowl; add artichoke hearts, 1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely

chopped. Set aside.

Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil

portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo

sheet; brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each

half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches. Place a

heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over

filling, and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with

remaining phyllo sheets, marinade, cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes

or until golden. Serve immediately.

Makes 30.