Served as appetizer. Vegetarian dish.

Canadian

1/4 cup Butter

1 cup Onions, finely chopped

2 cloves Garlic, minced

8 ounces Cream Cheese, softened

1 cup Cottage Cheese (creamed type)

3 large Eggs

1 teaspoon Garlic Salt

1 teaspoon Parsley

3/4 teaspoon Tarragon

1/2 teaspoon Pepper

3 (6 ounce) jars Artichokes, chopped

1/4 cup Parmesan Cheese, freshly grated

1/2 cup Soda Cracker Crumbs

15 sheets Phyllo Pastry sheets

1/2 cup Butter, melted

Melt 1/4 cup butter in a skillet and saute the onions until soft do not brown. Add garlic, stir. Beat cream cheese and the cottage cheese until well mixed. Beat in eggs one at a time. Add garlic salt, parsley, tarragon and pepper. Beat to mix well. Add onions and any left over butter drippings. Add artichokes, parmesan and cracker crumbs, stir. Lay out the filo sheets and brush with melted butter, stack 5 sheets. Put 1/3 mix on one end of each stack and roll up tucking edges of sheets around the filling. Using a very sharp knife cut each roll into 10 pieces. If you are going to freeze the rolls leave the cut pieces together still forming the roll, wrap in plastic wrap and then foil and Freeze. Defrost before baking When you are ready to bake them preheat oven to 350F Separate the rolls into the pieces , lay cut side up on a lightly gresed cookie sheet Bake for 20-30 minutes or until nicely browned Serve warm.

Preparation time: 25 minutes

Cooking time: 45 minutes

Yields: 30 appetizers

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