Artichokes In Phyllo Pastry Pocus
- 1 17 ounce can artichoke hearts in brine rinsed squeezed to remove excess liquid and shredded by hand
- 1/2 cup mayo
- 1 cup freshly grated romano
- 2 garlic cloves minced
- 1 teaspoon dried oregano crumbled
- 15 sheets of phyllo stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
- 1/4 stick unsalted butter melted and cooled
- In a bowl combine the artichoke hearts the mayo the romano the garlic and the oregano. On a work surface brush 1 sheet of the phyllo lightly with some of the melted butter, cover it with a second sheet of phyllo and brush the top lightly with the remaining melted butter. Butter and layer 3 more sheets phyllo in the same manner. Spread one third of the artichoke mixture in a strip along a long side of the buttered phyllo layers about 1 inch from the edge and roll up the phyllo, beginning at the filled edge and tucking in the sides as you procced. Arrange the roll seam side down on a buttered baking sheet and brush it with some of the melted butter. Working quickly make 2 more rolls with the remaining phyllo filling and melted butter in the same manner and bake the rolls in a preheated oven at 375 degrees for 20 to 25 minutes or until they are golden brown. Let the rolls cool and cut them with a serrated knife into bite size pieces.
mayo, romano, garlic, oregano, paper, butter
Taken from www.epicurious.com/recipes/member/views/artichokes-in-phyllo-pastry-pocus-50161750 (may not work)