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Artichoke Cheese Phyllo Squares

Party.Freak's picture
For filling
  Canned artichoke hearts 32 Ounce, drained, coarsely chopped (2 Cans, 16 Ounce Each)
  Ricotta cheese 15 Ounce (1 Carton)
  Freshly grated parmesan cheese 1 Cup (16 tbs)
For phyllo dough
  Frozen phyllo dough 16 Ounce, thawed (1 Package)
  Chopped onion 1⁄4 Cup (4 tbs)
  Chopped fresh parsley 2 Tablespoon
  Coarsely ground pepper 1⁄2 Teaspoon
  Egg 1
  Butter 1 1⁄4 Cup (20 tbs), melted

Heat oven to 400°.
In large bowl stir together all filling ingredients; set aside.
Brush bottom of 15x10x1-inch jelly roll pan with butter.
Lay one sheet of phyllo in pan, folding edges in to fit; brush with butter.
Continue layers of phyllo and butter until half the phyllo is used.
Spread filling over phyllo in pan.
Continue layering phyllo and butter until all phyllo is used.
Brush top layer with butter.
With sharp knife cut into 48 squares.
Bake for 20 to 30 minutes or until golden brown.
Serve warm.

Recipe Summary

Difficulty Level: 
Side Dish
Cook Time: 
30 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 5181 Calories from Fat 3108

% Daily Value*

Total Fat 353 g542.9%

Saturated Fat 209.9 g1049.7%

Trans Fat 0 g

Cholesterol 1142.9 mg381%

Sodium 5428.7 mg226.2%

Total Carbohydrates 360 g119.9%

Dietary Fiber 59.9 g239.8%

Sugars 14.6 g

Protein 168 g336%

Vitamin A 247.4% Vitamin C 249.2%

Calcium 286.8% Iron 180.8%

*Based on a 2000 Calorie diet

Artichoke Cheese Phyllo Squares Recipe