Feta, Tomato, and Artichoke Phyllo Appetizer

Community Supported Agriculture - I had beautiful cherry tomatoes that I needed to use before our next delivery. It's unusual that I have any left to cook with - my husband usually eats them like candy, but he was out of town on a business trip for a few days, so we had a nice supply to work with.

I found this recipe in a magazine a few years ago. I can't remember what magazine or I would cite the reference. The point is, the recipe is so easy, once you make it, you will not need to reference the recipe again!

This is before it has been baked - we were so hungry that I forgot to take a picture of it after it came out of the oven!

Feta, Tomato, and Artichoke Phyllo Appetizer

I sleeve of phyllo dough, thawed ahead of time in the fridge (usually two sleeves of dough per box)

1/2 pint cherry tomatoes, sliced in half

1 to 2 cups marinated artichoke hearts, quartered

1 cup crumbled feta cheese (approximately)

3 Tablespoons melted butter

Roll out half of the dough onto a cookie sheet. Brush with half of the melted butter. Layer the other half of the dough on top, and brush with remaining butter. Top the dough with tomatoes and artichoke heats, sprinkle feta over the top. Bake at 375 degrees for 20-30 minutes (until dough is nicely browned on the edges). Slice and serve as either an appetizer or a side dish.

The best part of this phyllo dough recipe is that there is no rolling, cutting, forming of any type done to the dough. Unroll it and go - it's easy!

Ready to cook!

Baby eggplant (from our farmers at Fruitful Hills) sliced in half, drizzled with EVOO and sprinkled with salt and pepper. Fresh fish with lemon and fresh dill (also from our farmers at Fruitful Hills). Ready for my husband to carry it all to the grill. This was our first trial with grilling baby eggplant - we soon found out it takes hardly any time to grill these little guys!