Recipe by LorenLou
Another impressive appetizer from Houston Jr. League, Stop and Smell the Rosemary. Display on a raised cake stand for a beautiful presentation. Calls for 8 sheets phyllo dough, but for some reason I mistakenly only used 4, and it turned out just fine, just with a thinner crust! Also, although I made this according to the recipe specifications, I think next time I might use an entire 6 oz. jar of marinated artichokes, rather than just the 3 oz. - just FYI!
Top Review by pansregnig
This was good, but I agree that you should at least double the artichokes. Also, I used the mini phyllo shells, but it took 6 boxes (90) shells to use all this filling. I also think that it is best to cook them the same day you will serve them and let them cool to room temperature for serving them. The phyllo got a bit soggy being chilled overnight.
- 4 teaspoons unsalted butter, melted
- 8 sheets phyllo dough, thawed
- 3 ounces marinated artichoke hearts
- 3 (8 ounce) packages cream cheese, softened
- 5 ounces feta cheese, crumbled (about 1 1/4 c.)
- 1 1⁄2 teaspoons chopped fresh oregano (no substitutions)
- 1⁄4 teaspoon garlic powder
- 3 large eggs
- 1⁄4 cup chopped green onion
Directions See How It's Made
- Preheat oven to 400.
- Brush the bottom and sides of a 9" springform pan with melted butter.
- Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan.
- Brush with melted butter.
- Repeart with the remaining phyllo and butter.
- Cut 2 slits in the center of the phyllo dough for steam to escape.
- Bake 7-10 minutes, or until lightly browned.
- Cool on a wire rack.
- Decrease oven temp to 325.
- Drain the artichokes, reserving 2 T.
- of the marinade.
- Chop the artichokes and set aside.
- Beat the cheeses, oregano and garlic powder in a large bowl.
- Add the eggs, beating just until blended.
- Do not overbeat.
- Add the chopped green onions, chopped artichokes, and reserved marinade, combining well.
- Pour into crust, and cover loosely with foil.
- Bake 40-50 minutes, or until center is still soft but sides stay firm when gently shaken.
- NOTE: The cheesecake did not look"done" to me at this point, but firms up in the fridge.
- Also, if served only slightly chilled or at room temp (as suggested), it serves up creamy and spreadable.
- Cool, then cover and chill 2-24 hrs.
- (24 hrs. recommended) Garnish with sprigs of fresh oregano, and serve slightly chilled or at room temp.