Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

Savory: Artichoke Cheesecake




Source of Recipe


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


List of Ingredients




4 tablespoons unsalted butter, melted
8 sheets frozen phyllo dough, thawed
3 ounces marinated artichoke hearts
Three 8-ounce packages cream cheese, softened
5 ounces feta cheese, crumbled (11/4 cups)
11/2 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




Recipe



Preheat oven to 400 F. 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 F.

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.

YIELD: 14 Servings

REMEMBER:
You do have to pay critical attention to the oven's baking temperature.