You are here

Artichoke Cheese Phyllo Squares

Party.Freak's picture
<p><a href="http://commons.wikimedia.org/wiki/File:Caramel_Apple_Cheesecake_Bars_with_Streusel_Topping.jpg">Image Credit</a></p>
Ingredients
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
Directions

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: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Artichoke
Cook Time: 
30 Minutes

Rate It

Your rating: None
4.163335
Average: 4.2 (15 votes)