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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is an incredible appetizer that my friend Brenda made last month at her bunco party. It was a huge hit and so pretty on the platter. Enjoy Ingredients:
4 tablespoons unsalted butter melted |
8 sheets frozen phyllo dough thawed |
3 ounces marinated artichoke hearts |
24 ounces cream cheese softened |
1-1/4 cups feta cheese crumbled |
1-1/2 teaspoons chopped fresh oregano |
1/4 teaspoon garlic powder |
3 large eggs |
1/4 cup chopped green onions |
roma tomatoes sliced |
greek olives pitted |
fresh basil leaves |
Directions:
1. Preheat oven to 400 then brush bottom and sides of spring form pan with butter.
2. Place one sheet of phyllo in pan so it extends up and over sides then brush with butter.
3. Repeat with remaining phyllo and butter then make two slits in center for steam to escape.
4. Bake 10 minutes then cool on wire rack and decrease oven temperature to 325.
5. Drain and chop artichokes reserving 2 tablespoons marinade then set aside.
6. Beat cream cheese, feta cheese, oregano and garlic powder in a large bowl.
7. Add eggs beating just until blended making sure not to over beat.
8. Add artichoke hearts, reserved marinade and green onions then combine well.
9. Pour mixture into crust and cover loosely with foil and bake 40 minutes.
10. Cool then cover and chill several hours.
11. When ready to serve remove from pan and garnish with tomatoes, olives and basil leaves.
12. Serve slightly chilled or at room temperature.
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