Artichoke-Parmesan Phyllo Bites
3 (6 ounce) jars marinated artichoke hearts,undrained
3/4 cup freshly-grated Parmesan cheese,divided
1 clove garlic,minced
10 sheets frozen phyllo pastry,thawed
Drain artichoke hearts,reserving marinade;set marinade aside.
Position knife blade in food processor bowl;add artichoke hearts,1/2 cup cheese and garlic. Pulse 4 times or until artichoke hearts are finely chopped. Set aside.
Place 1 phyllo sheet on wax paper (keep remaining phyllo covered). Lightly brush phyllo sheet with oil portion of reserved marinade;sprinkle with 2 teaspoons of remaining cheese. Top with another phyllo sheet;brush lightly with oil portion of reserved marinade. Cut phyllo sheet in half lengthwise. Cut each half crosswise into thirds,making 6 sections,each measuring approximately 6 x 5 inches. Place a heaping teaspoon of artichoke mixture in center of each phyllo section. Gather corners of phyllo over filling,and gently twist to close. Place on a lightly greased baking sheet. Repeat procedure with remaining phyllo sheets,marinade,cheese and artichoke mixture. Bake at 350 degrees F for 14 minutes or until golden. Serve immediately.
Makes 30.
