Categories: Appetizers
Ingredients
- 1/4 cup butter, melted
- 6 sheets frozen phyllo dough, thawed
- 1/2 of a 6 oz. jar marinated artichoke hearts
- 3- 8 oz. packages cream cheese, softened
- 1 1/4 cups crumbled feta cheese
- 1/2 tsp dried oregano, crushed
- 1/4 tsp garlic powder
- 3 eggs
- 1/4 cup sliced green onion
Directions
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Preheat oven to 400. For crust, brush bottom and side of a 9-inch springform pan with some of the melted butter. Unfold phyllo dough; remove 1 sheet of the phyllo. Ease the sheet into the prepared pan off-center so phyllo extends evenly up side of pan. Brush with melted butter. Repeat with remaining phyllo and butter, placing sheets off-center to cover bottom and side of pan. Trim off phyllo that extends beyond edge of pan. Make 2 slits in center of phyllo for steam to escape.
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Bake 9-10 minutes or until light golden brown. Cool on a wire rack. Lower oven temp to 325.
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Meanwhile, drain and chop artichokes, reserving 2 tbsp. of the marinade; set aside.
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In a large mixing bowl, beat cream cheese with an electric mixer on medium speed until smooth. Add feta cheese, oregano, and garlic powder; beat well. Add eggs; beat just until combined. Stir in artichoke hearts, reserved 2 tbsp. marinade, and the green onions. Pour into crust. Bake for 40-50 minutes or until center is soft-set and outside stays firm when gently shaken. Cool.
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Cover and chill for 6 hours or up to 24 hours. To serve, remove from pan.