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What You Need:
(To Make: 72 pieces)
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Two 10-ounce packages frozen artichoke hearts
½ cup minced onions
1 stick butter or margarine, plus 2 sticks butter, melted, for brushing phyllo (¾ pound)
2 tablespoons finely minced fresh dill
½ cup grated kefalotiri or Parmesan cheese
1 pound phyllo pastry
THICK BECHAMEL SAUCE
2 tablespoons butter
1 egg yolk (optional)
2 ½ tablespoons flour
Salt and pepper to taste
1 cup hot milk
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Translate this recipe:
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| How To Cook: |
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1. Let artichokes thaw, and drain well. Cut into small pieces. In a small saucepan saute onion in 1 stick of butter or margarine.
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2. Simmer until all the liquid has evaporated. Remove from heat and add grated cheese and bechamel sauce. Blend well. Place in refrigerator for at least an hour to cool.
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3. Preheat oven to 375°.
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4. Prepare triangular puffs according to directions and diagram 2 in "How to work with Phyllo". Use 1 teaspoon filling for each puff.
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5. Place puffs on ungreased cookie sheets. Brush tops with melted butter. Bake for 15 minutes, or until golden. Serve warm.
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BECHAMEL SAUCE:
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1. Melt butter in a saucepan and slowly add flour. Blend well over low heat.
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2. Add hot milk, stirring it in rapidly with a whisk or wooden spoon until sauce thickens.
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3. Remove from heat and, stirring rapidly, add optional yolk, salt, and pepper. Cool for 15 minutes.
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NOTE:
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These triangles can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 375°. Bake without prior thawing for 30 minutes, or until golden. Serve warm.
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