Jan’s Artichoke Cheesecake Spread

4 Tb Butter, melted & unsalted

8 Sheets frozen phyllo dough, thawed

3 oz. Marinated artichoke hearts, drained

3-8oz. Packages Cream Cheese, softened

5 oz. Feta Cheese, crumbled

1.5 tsp Oregano, freshly chopped

0.25 tsp Garlic Powder

3 Eggs, large

0.25 c. Green Onions, chopped

Topping:

Roma tomatoes, sliced

Greek olives, pitted

Fresh Basil Leaves

Directions:

1) Preheat oven to 400 degrees F. Brush bottom and sides of a 9” spring form pan with the melted butter.

2) Place 1 sheet of phyllo in pan so that phyllo extends up and over sides of pan. Brush with butter. Repeat with remaining phyllo and butter. Make two slits in the center of the phyllo for steam to escape.

3) Bake 9-10 min. or until lightly browned. Cool on a wire rack. Decrease temp to 325 degrees F.

4) Drain and chop artichokes, reserving 2 Tb of marinade.

5) Beat cream cheese, feta, oregano and garlic powder in large bowl. Add eggs, beating just until blended. Be careful not to overbeat.

6) Add artichoke hearts, reserved marinade and green onions. Combine well.

7) Pour mixture into crust and cover loosely with foil. Bake 35-40 minutes or until center is soft and sides stay firm when gently shaken.

8) Remove from oven and cool on wire rack. Cover and chill 2 hours or up to 24 hours. When ready to serve, remove from pan and garnish with sliced tomatoes, basil and olives. Serve slightly chilled or at room temperature with baguette slices.