Artichoke Parmesan Phyllo Bites
|Marinated artichoke hearts||18 Ounce (3 Jars, 6 Ounce Each, Undrained)|
|Freshly grated parmesan cheese||3⁄4 Cup (12 tbs), divided|
|Garlic||1 Clove (5 gm), minced|
|Frozen phyllo pastry sheet||10 , thawed (Commercial)|
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.
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 6x5 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° for 14 minutes or until golden.