Side Pannel
Agginaropita
Agginaropita
- Recipe Submitted by maryjosh on 11/07/2017
Ingredients List
- 2 pounds artichoke hearts (quartered)
- 1 cup feta cheese (crumbled)
- 1/2 cup herbs (such as dill, mint, parsley, chopped)
- 1 bunch green onions (sliced)
- 3 eggs (lightly beaten)
- salt and pepper to taste
- 1/4 cup olive oil
- 12 sheets phyllo dough (thawed over night in the fridge)
Directions
Mix the artichoke hearts, feta, herbs, green onions, eggs, salt and pepper in a large bowl.
Brush the bottom of an 8x8 inch baking pan with olive oil.
Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
Place the artichoke mixture on top of the phyllo dough.
Brush the top of a sheet of phyllo dough with olive oil and place it on the artichoke filling. Repeat until you have 6 layers.
Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.
Brush the bottom of an 8x8 inch baking pan with olive oil.
Brush the top of a sheet of phyllo dough with olive oil and place it in the pan. (You may have to cut the phyllo dough to fit the pan.) Repeat until you have 6 layers.
Place the artichoke mixture on top of the phyllo dough.
Brush the top of a sheet of phyllo dough with olive oil and place it on the artichoke filling. Repeat until you have 6 layers.
Bake in a preheated 350F/180C oven until golden brown on top, about 30-50 minutes.
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