Artichoke Cheesecake
From chefmeow 14 years agoIngredients
- 4 tablespoons unsalted butter melted shopping list
- 8 sheets frozen phyllo dough thawed shopping list
- 3 ounces marinated artichoke hearts shopping list
- 24 ounces cream cheese softened shopping list
- 1-1/4 cups feta cheese crumbled shopping list
- 1-1/2 teaspoons chopped fresh oregano shopping list
- 1/4 teaspoon garlic powder shopping list
- 3 large eggs shopping list
- 1/4 cup chopped green onions shopping list
- roma tomatoes sliced shopping list
- Greek olives pitted shopping list
- fresh basil leaves shopping list
How to make it
- Preheat oven to 400 then brush bottom and sides of spring form pan with butter.
- Place one sheet of phyllo in pan so it extends up and over sides then brush with butter.
- Repeat with remaining phyllo and butter then make two slits in center for steam to escape.
- Bake 10 minutes then cool on wire rack and decrease oven temperature to 325.
- Drain and chop artichokes reserving 2 tablespoons marinade then set aside.
- Beat cream cheese, feta cheese, oregano and garlic powder in a large bowl.
- Add eggs beating just until blended making sure not to over beat.
- Add artichoke hearts, reserved marinade and green onions then combine well.
- Pour mixture into crust and cover loosely with foil and bake 40 minutes.
- Cool then cover and chill several hours.
- When ready to serve remove from pan and garnish with tomatoes, olives and basil leaves.
- Serve slightly chilled or at room temperature.
People Who Like This Dish 2
- quaziefly ALL POINTS
- goblue434 Anniston, AL
- chefmeow Garland, TX
- Show up here?Review or Bookmark it! ✔
Reviews & Comments 1
-
All Comments
-
Your Comments