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Category: Hot
Prep Time: Cook Time: Total Time:
1 pkg frozen artichoke hearts
1 (4 oz) pkg cream cheese, softened
1/2 cup butter, softened
1/2 tsp Greek seasoning
2 tbsp grated romano or parmesan cheese
1 pkg phyllo dough, thawed at room temperature
Cook artichokes with 2 tbsp butter in covered skillet over low-medium heat, 10-15 minutes. Do not brown. Turn heat off. Add cream cheese. Cover; let it sit until cheese is soft. Stir to mix with artichokes. Add seasoning. Melt remaining butter.
Place 4 sheets of phyllo, double thickness, on surface. Brush with butter. Place 1/2 mixture in center of each sheet. Fold sides; one end, then roll up lengthwise to make 2 (4x4 inch) packets. Cover with remaining butter. Bake at 350 for 20-25 minutes or until phyllo is browned. Sprinkle with grated cheese. Return to oven until cheese is melted. Cut each packed in 3 pieces. Serve hot.
NOTE: Make 1 day in advance and refrigerate until ready to cook.
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ARTICHOKES ATHENA
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Category: Hot
Prep Time: Cook Time: Total Time:
1 pkg frozen artichoke hearts
1 (4 oz) pkg cream cheese, softened
1/2 cup butter, softened
1/2 tsp Greek seasoning
2 tbsp grated romano or parmesan cheese
1 pkg phyllo dough, thawed at room temperature
Cook artichokes with 2 tbsp butter in covered skillet over low-medium heat, 10-15 minutes. Do not brown. Turn heat off. Add cream cheese. Cover; let it sit until cheese is soft. Stir to mix with artichokes. Add seasoning. Melt remaining butter.
Place 4 sheets of phyllo, double thickness, on surface. Brush with butter. Place 1/2 mixture in center of each sheet. Fold sides; one end, then roll up lengthwise to make 2 (4x4 inch) packets. Cover with remaining butter. Bake at 350 for 20-25 minutes or until phyllo is browned. Sprinkle with grated cheese. Return to oven until cheese is melted. Cut each packed in 3 pieces. Serve hot.
NOTE: Make 1 day in advance and refrigerate until ready to cook.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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