Andrea Buckett's Cheesy Artichoke Squares and Za’attar Feta and Phyllo Bites with Ajvar

Makes 64 one inch squares

Ingredients:

1 tablespoon olive oil

1 onion, minced

Two 170ml/6-oz jars marinated artichoke hearts, drained and finely chopped 

1 tablespoon minced parsley

¼ teaspoon garlic powder

¼ teaspoon pepper

¼ teaspoon dried oregano leaves

⅛ teaspoon cayenne pepper

1/8 teaspoon salt

1/4 cup italian breadcrumbs

4 eggs, lightly whisked

225g sharp cheddar cheese, grated, 

Directions:

Preheat the oven to 325°F and grease an 8- inch, non-stick square cake pan.

1.    Add the olive oil to a non-stick pan set over medium heat. Sweat the onion until transparent. Add in the finely chopped artichoke hearts and continue to cook for 2-3 minutes. Remove from the heat and set aside to cool slightly.

2.    Meanwhile, Stir together the parsley, garlic powder, pepper, oregano cayenne pepper, salt and the bread crumbs.   

3.    Add the breadcrumb mixture into the eggs and stir to combine. Stir in the cheese and the artichoke mixture.

4.    Scoop the mixture into the prepared pan and smooth out.  Bake for 30-35 minutes until the center is set. Cool completely. 

5.    Cover and place in the fridge overnight.

6.    Turn out onto a cutting board and cut into 1 inch squares with a serrated knife.

Za’attar Feta and Phyllo Bites with Ajvar

Makes 24 pieces

Ingredients:

300g block of feta cheese (sheep or goat preferred)

10 sheets phyllo dough, divided

¼ cup olive oil

¼ cup Za’attar

½ cup Ajvar

Honey (optional)

Directions: 

Thaw the phyllo dough overnight in the fridge. 

Preheat the oven to 375°F and line a baking sheet with parchment paper

1.    Remove the feta from the brine. Cut the feta into batons roughly  ¾ - inch square by roughly 4-5 -inches in length. You will need about 6

2.    Lay one sheet of phyllo out on your work surface, with a long edge in front of you.  Brush it with olive oil. Scatter Za’attar over the phyllo.  Lay the second sheet of phyllo on top of the first and brush with more olive oil and season with more Za’attar. Continue in this fashion with the next two pieces of phyllo. Lay the fifth piece of phyllo on top. Add a couple tablespoons of ajvar on to the phyllo and brush it over the entire surface.

3.    Cut the phyllo into three equal strips. Stack the strips on top of one another, ajvar side up.

4.    Reposition the phyllo so a long edge is facing towards you.

5.    Place the feta (about 3 batons) along the long edge of the phyllo that’s facing you.  Roll the phyllo away from you, wrapping the feta up inside. 

6.    Brush the entire surface of the phyllo roll with more olive oil and season generously with more Za’attar. 

7.    Place the phyllo roll, seam side down on a cutting board.  Use a serrated knife to cut the phyllo log in half. Cut each half in half again. Then cut each piece into three equal pieces. Yielding twelve pieces in total.

8.    Transfer the pieces to the baking sheet, so the cut side is up.  Cover with plastic wrap.

9.    Repeat the entire process with the remaining phyllo, olive oil, Za’attar and ajvar.

10. Bake the feta bites for 15-18 minutes until the phyllo is brown and crispy. 

11. Let them cool slightly and then drizzle with honey and serve.