Recipe ingredients
- 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
Recipe method
- 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.
Other greek recipes:
Artichoke parmesan phyllo bites recipe
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