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  Added: Jun 28, 2007  •  Visited (280)  •  Print version Print this recipe (17)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Artichoke Phyllo Triangles
(Bourekakia Me Anginares)
What You Need:
  • 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

  • How To Cook:
    1. Let artichokes thaw, and drain well. Cut into small pieces. In a small saucepan saute onion in 1 stick of butter or margarine.

    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.

    3. Preheat oven to 375°F.

    4. Prepare triangular puffs according to directions and diagram How to work with "PHYLLO". Use 1 teaspoon filling for each puff.

    5. Place puffs on ungreased cookie sheets. Brush tops with melted butter. Bake for 15 minutes, or until golden. Serve warm.

    BECHAMEL SAUCE:
    1. Melt butter in a saucepan and slowly add flour. Blend well over low heat.

    2. Add hot milk, stirring it in rapidly with a whisk or wooden spoon until sauce thickens.

    3. Remove from heat and, stirring rapidly, add optional yolk, salt, and pepper. Cool for 15 minutes.

    NOTE:
        These triangles can be prepared ahead of time and frozen, unbaked. When ready to use, preheat oven to 375°F. Bake without prior thawing for 30 minutes, or until golden. Serve warm.
    To Make: 72 pieces
    This recipe is also available in:
    Cuisine » Europe » Greece
    Main Ingredient » Vegetables » Artichokes
    Dish » Appetizers



     




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