Artichoke−Parmesan Phyllo Bites
Ingredients
- 3 each ounce) jars marinated artichoke hearts, undrained
- 0.8 cup freshly grated Parmesan cheese, divided
- 1 clove garlic, minced
- 10 sheets frozen phyllo pastry, thawed
Instructions
- 1
Drain artichoke hearts, reserving marinade; set marinade aside.
- 2
Position knife blade in food processor bowl; add artichoke hearts, 1/2 cup cheese and garlic.
- 3
Pulse 4 times or until artichoke hearts are finely chopped.
- 4
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered).
- 5
Lightly brush phyllo sheet with oil portion of reserved marinade; sprinkle with 2 teaspoons of remaining cheese.
- 6
Top with another phyllo sheet; brush lightly with oil portion of reserved marinade.
- 7
Cut phyllo sheet in half lengthwise.
- 8
Cut each half crosswise into thirds, making 6 sections, each measuring approximately 6 x 5 inches.
- 9
Place a heaping teaspoon of artichoke mixture in center of each phyllo section.
- 10
Gather corners of phyllo over filling, and gently twist to close.
- 11
Place on a lightly greased baking sheet.
- 12
Repeat procedure with remaining phyllo sheets, marinade, cheese and artichoke mixture.
- 13
Bake at 350 degrees F for 14 minutes or until golden.
- 14
Serve immediately.