Artichoke Feta Tortilla Food

ARTICHOKE AND FETA QUICHE

Steps:

• Pulse together the flour, sugar and salt in a food processor fitted with a metal blade. Add about a third of the chilled butter cubes and process until the butter is absorbed. Add the remaining butter and pulse until the butter is the size of peas. Pulse in the vinegar. Then add the ice water, pulsing quickly a few times to combine. Squeeze some dough between your fingers--it should just hold its shape without feeling wet. If it is crumbly, add more ice water a tablespoon at a time. (Pulse quickly, do not overwork or the dough will be tough.0 Wrap the dough loosely in a large piece of plastic wrap, then firmly press and flatten the dough into a thin round. Refrigerate for 1 hour.
• Lightly flour a work surface, then roll the dough into an 11- to 12-inch round, about 1/8 inch thick. Center the dough in a 9-inch pie plate, with an even overhang all around. Fold the edges and flute or crimp. Chill for at least 30 minutes.
• Preheat the oven to 375 degrees F.
• Press a piece of foil over the chilled crust, then fill with pie weights, raw beans or rice. Bake to set the crust, about 20 minutes. Remove the foil and weights and bake until the crust is light brown, 5 to 10 minutes more. Let cool slightly before adding the filling.
• Sprinkle the shallots evenly into the crust. Combine the artichoke hearts with the feta and sprinkle it in an even layer over the shallots.
• Whisk together the half-and-half, parsley, eggs, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
• Pour the custard over the filling. Lower the oven temperature to 350 degrees F and bake until set, 35 to 50 minutes. Let cool at least 30 minutes before serving warm or at room temperature.

ARTICHOKE FETA WRAPS

Steps:

• Coat a 3 quart baking dish with cooking spray. Set aside.
• For filling, in a large bowl stir together the artichokes, cream cheese, green onion, cheeses and pesto.
• Place about ¼ cup filling on each tortilla. Top with pepper strips and roll up.
• Arrange tortilla rolls in the prepared baking dish. Bake, uncovered, at 350 for 15 minutes or until heated through.
• Cut each tortilla into thirds and arrange on a serving platter. Serve with yogurt-chive sauce.
• Yogurt chive sauce: combine the plain yogurt and snipped chives.

SPINACH ARTICHOKE AND FETA DIP

Steps:

• Preheat oven to 375 degrees F.
• In a food processor, chop the spinach, garlic, feta and artichoke hearts.
• In a medium bowl combine the artichoke mixture with the remaining ingredients, stirring to combine. Spoon into an 8" x 8" baking dish (or similar).
• Bake in the preheated oven for 20-25 minutes or until cheese is melted and bubbly.
• Serve with cubed sourdough bread or tortilla chips.

ARTICHOKE FETA DIP (HOT)

Steps:

• Preheat oven to 350°.
• Mix all ingredients together (except paprika).
• Place mixture in a pie pan or casserole.
• sprinkle top with paprika.
• Bake 20- 25 minutes or until slightly browned.
• Serve with pita chips, bread, tortilla chips or crackers.

HOT FETA ARTICHOKE DIP

Steps:

• Preheat oven to 350°.
• Mix all ingredients together.
• Place mixture in a pie pan.
• Bake 20- 25 minutes or until slightly browned.
• If you like top with tomatoes and green onions.
• Serve with pita bread, bagel toast, crackers or even tortilla chips.

ARTICHOKE-FETA TORTILLA WRAPS

Steps:

• Coat a 3-quart rectangle baking dish with nonstick cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, parmesan cheese, feta cheese and pesto.
• Place about 1/4 cup filling onto each tortilla. Top with sweet pepper strips; roll up. Arrange tortilla rolls on baking dish.
• Bake, uncovered, in a 350 degrees F oven about 15 minutes or until heated through. Cut each tortilla roll into thirds. Serve with Yogurt-Chive Sauce.
• Yogurt-Chive Sauce:
• In a small bowl stir together yogurt and snipped fresh chives.

ARTICHOKE-FETA TORTILLA

Steps:

• 1. Coat a 3-quart rectangular baking dish with cooking spray; set aside. For filling, in a large bowl stir together the artichoke hearts, cream cheese, green onions, parmesan cheese, feta cheese, and pesto.
• 2. Place about 1/4 cup filling onto each tortilla. Top with sweet pepper strips; roll up. Arrange tortilla rolls in the prepared baking dish. If desired, lightly coat tortilla rolls with additional cooking spray. Bake, uncovered, in a 350 degree F oven about 15 minutes or until heated through.
• 3. Cut each tortilla roll into thirds and arrange on a serving platter. Serve with Yogurt-Chive Sauce.
• Yogurt-Chive Sauce: In a small bowl stir together plain fat-free yogurt and snipped fresh chives.