Greek Puff Pastry

• 1 whole Sheet Of Puff Pastry, Cut Into 12 Squares
• 3 Tablespoons Olive Oil, Divided
• 3 cloves Garlic, Pressed
• 1/2 cups Mozzarella Cheese, Shredded
• 3 Tablespoons Parmesan Cheese, Divided
• 8 ounces, weight Artichoke Hearts Diced
• 1 Tablespoon Chopped Black Olives
• 1/2 whole Cucumber, Peeled And Diced
• 1 whole Large Roma Tomato, Seeded And Diced
• 1- 1/2 teaspoon Dry Italian Seasoning
• 1 pinch Kosher Salt
• 1/4 cups Toasted Pine Nuts

1. Thaw pastry on counter for about 40 minutes, per package directions.
2. Preheat oven to 400 F.
3. Unfold the thawed pastry and cut along the fold lines.
4. Then cut in the opposite direction to make 12 even-sized squares.
5. Lay squares on a parchment paper lined baking sheet.
6. In a small bowl mix 2 tablespoons of olive oil with garlic.
7. Brush this onto the tops of the pastry.
8. Sprinkle pastry with mozzarella cheese and 2 tablespoons of parmesan cheese.
9. Bake pastry in the preheated oven for 15-17 minutes.
10. Meanwhile, combine the artichoke, olives, cucumber, tomato, Italian seasoning, remaining olive oil and parmesan cheese and kosher salt in a medium sized bowl.
11. Set aside.
12. To toast pine nuts quickly, lay the on a microwave dish in single layer.
13. Microwave for 4 minutes, stirring after each minute.
14. Set aside.
15. To assemble, top each piece of toasted pastry with a large spoon full of veggies.
16. Sprinkle with toasted pine nuts.
17. Serve immediately and enjoy!

pastry, olive oil, garlic, mozzarella cheese, parmesan cheese, hearts diced, black olives, cucumber, tomato, italian seasoning, kosher salt, nuts

Taken from tastykitchen.com/recipes/appetizers-and-snacks/greek-puff-pastry/ (may not work)