Artichoke Cheese Phyllo Squares
|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|
|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.