Ingredients: |
Ingredients: 4 T butter, melted ¼ t garlic powder
8 sheets phyllo dough, thawed 3 large eggs
sm jar marinated artichoke hearts ¼ c chopped green onion
3 8-oz pkg cream cheese, softened Toppings:
5 oz feta cheese, crumbled Sundried tomatoes, chopped
1 ½ t fresh oregano, chopped Kalamata olives
Preheat oven to 450 degrees. Brush bottom and sides of a 9-in springform. Place one buttered sheet at a time of phyllo into pan, extending it up and over the sides until all are used. Make 2 slits in the center so that steam can escape. Bake 9 – 10 min until browned. Cool on a rack and reduce heat to 325.
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Directions: |
Directions:Preheat oven to 450 degrees. Brush bottom and sides of a 9-in springform. Place one buttered sheet at a time of phyllo into pan, extending it up and over the sides until all are used. Make 2 slits in the center so that steam can escape. Bake 9 – 10 min until browned. Cool on a rack and reduce heat to 325.
Drain and chop artichokes, reserving 2 T of marinade. Beat cream cheese, feta, oregano and garlic powder in a large bowl. Add eggs, beating until just blended. Add chopped artichokes, reserved marinade and green onion. Combine well. Pour into crust and cover lightly with foil. Bake 35 – 45 minutes. Cool, then cover and chill. Can be frozen. When ready to serve, remove from pan and top.
I use two medium and 3 small springform pans, filling them about 1 ½ inches. |
This recipe for Artichoke Cheesecake is from