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

1. 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.

2. Bake 9-10 minutes or until light golden brown. Cool on a wire rack. Lower oven temp to 325.

3. Meanwhile, drain and chop artichokes, reserving 2 tbsp. of the marinade; set aside.

4. 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.

5. Cover and chill for 6 hours or up to 24 hours. To serve, remove from pan.

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