Recipe: Artichoke and Goat Cheese Phyllo Appetizer
Seattle is a city of foodies. There are chefs, restauranteurs, mixologists, farm-to-table growers, distillers, and of course, lots and lots of food bloggers. We see each other at events, bump elbows at restaurant openings, perhaps trade tips and secrets with a few, but for the most part, we exist in our own independent orbits. Circling each other, but never making contact.
So when I received an invitation to a potluck dinner with a group of prominent Seattle bloggers, my first response was of course “Yes!”, promptly followed by a slight feeling of dread of “What the hell do I make for a bunch of bloggers?”.
The afternoon of the dinner snuck up on me, and as I rummaged through my fridge trying to think of what I could make that would be both wildly impressive and dazzling, yet not require a trip to the store, I thought about a spin on the classic Spinach Feta Triangle. A favorite, to be sure, I didn’t have spinach or feta, so decided instead to improvise with what I did have, which was artichoke hearts, goat cheese, a bit of cream cheese, and a box of phyllo dough.
The results were a delicious make-ahead phyllo appetizer, stuffed with a creamy artichoke and goat cheese filling, surrounded by the perfect crunch of buttery layers of phyllo. They weren’t nearly as healthy as the salmon bites, as hearty as the main course meatloaf, or as decadent as the chocolate soufflé, but they were damn delicious. Make these for any party you want to start off right.
Artichoke and Goat Cheese Phyllo Appetizer
Makes 24 triangles
- 14 oz can artichoke hearts, drained
- 2 oz cream cheese, room temperature
- 6 oz goat cheese, room temperature
- 3 TB Parmesan cheese, shredded
- 1 TB lemon juice
- 2 TB fresh parsley
- Salt and Pepper to taste
- Phyllo dough sheets, room temperature (you will need 12 sheets)
- 1/2 stick salted butter, melted
- Pre-heat oven to 375.
- Using a food processor combine the artichokes, cheeses, lemon juice, and parsley and pulse until artichokes are roughly chopped and all ingredients well combined.
- Lay out one sheet of phyllo dough (keeping the rest covered with a damp towel), and brush with melted butter. Add a second sheet and brush with melted butter again, paying particular attention to the corners.
- Using a sharp knife, cut the phyllo into four strips.
- Put a generous tablespoon of filling at the top of each strip, about 1/2″ in from the edge.
- Fold each triangle over, repeating all the way down, similar to folding a flag.
- Brush final triangles with butter once again.
- Bake until golden and crispy, about 15-20 minutes. Serve immediately.
These freeze beautifully, and are quite rich, so consider making the recipe and freezing half for later. When freezing, bake from frozen at 350 degrees until golden and crispy, about 20-30 minutes.