Ingredients:
1 recipe bechamel sauce
20 ounces artichoke hearts, either fresh or frozen (not canned)
2 tablespoons Greek olive oil
1 medium onion, finely chopped
2 tablespoons fresh, chopped parsley
1/2 cup grated kefalotiri or Parmesan cheese
1 stick butter, melted, plus more if needed (to brush phyllo)
1 pound phyllo pastry
Instructions:
Prepare the bechamel according to the recipe instructions. Set aside.
If using frozen artichokes, let them thaw completely and them chop them into small pieces.
Drizzle the olive oil into a skillet and set the heat to medium.
Add the onion and saute until soft. This should take about 5 minutes.
Stir in the artichokes and parsley and saute with the onions
until the artichokes are heated all the way through. This should take about 5 minutes.
Remove the skillet from the heat and stir in the cheese and prepared bechamel.
Pour into a bowl and cover it with plastic wrap. Refrigerate for about one hour so that the mixture can cool down.
After the hour is up, preheat the oven to 375 degrees Fahrenheit.
Cut pastry sheets in strips about 212 inches. Stack them one on top of the other to prevent from drying.
Brush each strip with melted butter.
Place one teaspoon of the artichoke mixture into one edge of the strip and fold
over the corner to make a triangle.
Continue folding the strip from one side to the other in order to form a complete triangle.
Brush the end with butter to close the seal. Continue until all of the mixture is used up.
Place each triangle onto a baking sheet.
Place the sheet in the center of the oven and bake until golden brown.
This should take about 15 minutes, but keep checking them to make sure they don
