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November 20, 2018
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Artichoke Cheesecake

  • 4 tablespoons unsalted butter, melted
  • 8 sheets frozen phyllo dough, thawed
  • 3 ounces marinated artichoke hearts
  • 3 (8-ounce) packages cream cheese, softened
  • 5 ounces feta cheese, crumbled (1 1/4 cups)
  • 1 1/2 teaspoons chopped fresh oregano
  • 1/4 teaspoon garlic powder
  • 3 large eggs
  • 1/4 cup chopped green onions
  • Roma tomatoes, sliced
  • Greek olives, pitted
  • Fresh basil leaves

Preheat oven to 400 degrees. Brush bottom and sides of a 9-inch springform pan with butter.

Place 1 sheet of phyllo in pan so that phyllo extends up and over the sides of the pan. Brush with butter. Repeat with remaining phyllo and butter. Make 2 slits in the center of phyllo for steam to escape.

Bake 9 to 10 minutes, or until lightly browned. Cool on a wire rack. Decrease oven temperature to 325 degrees.

Drain and chop artichokes, reserving 2 tablespoons of the marinade. Set aside.

Beat cream cheese, feta, oregano and garlic powder in a large bowl. Add eggs, beating just until blended. Do not overbeat. Add artichoke hearts, reserved marinade and green onions. Combine well.

Pour mixture into crust and cover loosely with foil. Bake 35 to 40 minutes, until center is soft and sides stay firm when gently shaken.

Cool. Cover and chill 2 hours or up to 24 hours.

When ready to serve, remove from pan and garnish with tomatoes, olives and basil leaves. Serve slightly chilled or at room temperature. Makes 14 servings.

"Stop and Smell the Rosemary" published by the Junior League of Houston

Monday, November 25, 2002

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