Empanada de Alcachofas en Masa Filo: Artichoke Parmesan Phyllo Tart

Artichoke Parmesan Phyllo Tart - Empanada de Alcachofas en Masa Filo Marian Blazes
Prep: 30 mins
Cook: 60 mins
Total: 90 mins
Servings: 6 servings
Nutrition Facts (per serving)
731 Calories
52g Fat
21g Carbs
43g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 731
% Daily Value*
Total Fat 52g 66%
Saturated Fat 18g 91%
Cholesterol 166mg 55%
Sodium 625mg 27%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Protein 43g
Calcium 108mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The artichoke parmesan filling in this tart is pre-baked in the oven (like a creamy artichoke dip), intensifying the flavors before it is enclosed in layers of crispy, buttery phyllo pastry.


  • 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

Steps to Make It

  1. Gather the ingredients.

  2. Thaw the phyllo dough according to package instructions.

  3. Preheat the oven to 350 degrees (F). 

  4. 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. 

  5. Melt the butter.  Brush the bottom and sides of an 8 or 9-inch tart, pie, or cake pan with butter.

  6. 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.

  7. Spoon the cooled filling over the phyllo layers, spreading to fill the pan evenly.  

  8. Cover with 5 more phyllo sheets, using the same technique, letting the excess hang over the side. 

  9. 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.

  10. 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.