Artichoke-Parmesan Phyllo Bites Recipe
Artichoke-Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts, undrained
3/4 cup freshly grated Parmesan cheese, divided
1 clove garlic, minced
10 sheets frozen phyllo pastry, thawed
Drain artichoke hearts, reserving marinade; set marinade aside
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic
Pulse 4 times or until artichoke hearts are finely chopped
Set aside
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered)
Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese
Top with another phyllo sheet; brush lightly with oil portion of reserved marinade
Cut phyllo sheet in half lengthwise
Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches
Place a heaping teaspoon of artichoke mixture in center of each phyllo section
Gather corners of phyllo over filling, and gently twist to close
Place on a lightly greased baking sheet
Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture
Bake at 350 degrees F for 14 minutes or until golden
Serve immediately
Makes 30
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