Puff Pastry with Artichoke Filling
- Phyllo dough
- 1 tbsp olive oil
- green onions, chopped fine
- 1 can artichoke hearts, finely chopped
- garlic, chopped fine
- 1/4 cup black olives, chopped fine
- Sundried tomatoes, chopped fine
In frying pan, cook olive oil , green onions, artichokes, garlic, oregano. Add black olives, sundried tomatoes, pepper.
Cool mixture, add gryere or parmesan cheese.
(Frozen Phyllo Pastry) , remove one sheet to work with , lay a sheet of wax paper on top of unused sheets, then a damp dish cloth. Fill with a bit of filling
Cut into 8 strips, roll like a flag rolling technique. Brush with melted butter on top.
Bake 15 or so minutes at 375*
To freeze; freeze unbaked from freezer to oven