Artichoke Strudel

Artichoke Strudel

Fussy but fantastic! Can be frozen 

Butter or hard margarine 1/4 cup 60 mL

Finely chopped onion 1 cup 250 mL

Garlic powder 1/2 tsp. 2 mL

Cream cheese, softened 8 oz. 250 g

Creamed cottage cheese 1 cup 250 mL

Large eggs 3

Garlic salt 1 tsp. 5 mL

Parsley flakes 1 tsp. 5 mL

Tarragon 3/4 tsp. 4 mL

Pepper 1/2 tsp. 2 mL

jars of marinated artichokes, drained and chopped 3 "6 oz. 3 "175 mL

Grated fresh Parmesan cheese (or 2 tbsp., 30 mL dry) 1/4 cup 60 mL

Cracker crumbs 1/2 cup 125 mL

Filo pastry dough sheets 15

Butter or hard margarine, melted 1/2 cup 125 mL

Melt first amount of butter in frying pan. Add onion. Sauté until soft. Do not brown.

Add garlic powder. Stir.

Beat cream cheese and cottage cheese in bowl until cheese is mixed in. Beat in eggs 1 at a time. Add garlic salt, parsley, tarragon and pepper. Beat to mix. Add onion with any leftover drippings.

Add artichokes, Parmesan cheese and cracker crumbs. Stir.

Lay out filo sheets. Brush with melted butter. Stack 5 sheets on top of each other, making 3 stacks. Spoon 1/3 artichoke mixture down one end of each stack. Roll up, tucking end edges of sheets around filling. Arrange rolls on greased baking sheet. Bake in 350°F (175°C) oven for 30 to 40 minutes until nicely browned. Cut each roll into 10 pieces.

Serve warm or room temperature. Makes 30 appetizers.