Yield: 24 servings
4 T unsalted butter, melted 1/4 tsp garlic powder
8 sheets frozen phyllo dough, thawed 3 large eggs
3 pkg (8 oz each) cream cheese, softened 1/4 c sliced green onions
6 oz marinated artichoke hearts 1 or 2 Roma tomatoes, chosen for color and shape, sliced
3-5 oz feta cheese, crumbled (I use 3 oz) greek olives, pitted
1-1/2 tsp chopped fresh oregano fresh basil leaves

PREP

  1. Soften cream cheese.
  2. Thaw phyllo dough.
  3. Preheat oven to 400 F.
  4. Melt butter.
  5. Drain and chop artichokes, reserving 3 tablespoons of the marinade.
  6. Chop oregano.
  7. Slice green onions.
  8. Slice tomatoes.
  9. Crumble feta.
  10. Wrap pan in single sheet of aluminum foil, large enough to cover all the way to the top. Fold back sides even with top.
  11. Set a full teapot to boil.

FINISH

Crust

  1. Brush bottom and side of 9-inch springform pan with butter.
  2. 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 sheets.
  3. Make 2 slits in the center of the phyllo for steam to escape.
  4. Bake 9 to 10 minutes, or until lightly browned. Cool on a wire rack.

Filling

  1. Decrease oven temperature to 325 F.
  2. Beat cream cheese, feta, oregano and garlic powder in large mixer bowl until smooth.
  3. Add eggs, beating just until blended. Do not overbeat.
  4. Stir in artichoke hearts, reserved marinade, and green onions.
  5. Pour mixture into crust and cover loosely with foil.
  6. Place pan into larger pan. Pour boiling water into larger pan until it reaches at least halfway up the side of springform pan.
  7. Bake for 35 to 40 minutes or until center is soft and sides stay firm when gently shaken.
  8. Cool completely in pan on wire rack. Cover and chill 2 hours or up to 24 hours.
  9. To serve, remove from pan and garnish with tomatoes, olives and basil leaves. Serve slightly chilled or at room temperature.