Artichokes In Phyllo Pastry Pocus

1. 1

   In a bowl combine the artichoke hearts the mayo the romano the garlic and the oregano. On a work surface brush 1 sheet of the phyllo lightly with some of the melted butter, cover it with a second sheet of phyllo and brush the top lightly with the remaining melted butter. Butter and layer 3 more sheets phyllo in the same manner. Spread one third of the artichoke mixture in a strip along a long side of the buttered phyllo layers about 1 inch from the edge and roll up the phyllo, beginning at the filled edge and tucking in the sides as you procced. Arrange the roll seam side down on a buttered baking sheet and brush it with some of the melted butter. Working quickly make 2 more rolls with the remaining phyllo filling and melted butter in the same manner and bake the rolls in a preheated oven at 375 degrees for 20 to 25 minutes or until they are golden brown. Let the rolls cool and cut them with a serrated knife into bite size pieces.

* Per serving · 4 servings · Values may vary.