- 2 14-ounce cans artichoke hearts
- 3/4 cup mayonnaise
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon hot sauce, or to taste
- 1 roll (about 20 9x14 inch sheets) of phyllo pastry (8 ounces)
- 6 tablespoons butter
- Thaw the phyllo dough according to package instructions.
- Preheat the oven to 350 degrees (F).
- Drain the artichoke hearts and coarsely chop them. Place them in a bowl with the mayonnaise, Parmesan cheese, Worcestershire sauce, and hot sauce and mix well. Transfer mixture to a shallow baking dish or casserole and bake until lightly browned and bubbly, about 30 minutes. Remove from the oven and set aside to cool.
- Melt the butter. Brush the bottom and sides of an 8 or 9-inch tart, pie, or cake pan with butter.
- Unwrap the phyllo, and cover loosely with a dish cloth. Place one sheet in the prepared pan, letting the extra hang over the sides. Brush lightly with butter. Layer another sheet over the first, rotating the pan slightly beforehand. Continue to layer the phyllo, turning the pan each time so that the layers are slightly askew from one another and the excess hangs over the edge of the pan all the way around, brushing with butter between each layer until you have about 10 layers.
- Spoon the cooled filling over the phyllo layers, spreading to fill the pan evenly.
- Cover with 5 more phyllo sheets, using the same technique, letting the excess hang over the side.
- Bring the extra phyllo over the edge of the pan towards the center, and crinkle it decoratively, trying to separate the layers. Brush lightly with butter.
- Bake the tart until the phyllo is golden brown, about 25 minutes. Serve warm or at room temperature. The tart can be reheated in the oven, loosely covered with foil.
|Nutritional Guidelines (per serving)|
|Total Fat||52 g|
|Saturated Fat||18 g|
|Unsaturated Fat||16 g|
|Dietary Fiber||1 g|