Served as appetizer. Vegetarian dish.

Greek

Cooking Spray

1 (14 ounce) can Artichoke Hearts, drained and finely chopped

4 ounces Cream Cheese

3 Green Onions, thinly sliced

1/3 cup Parmesan Cheese, grated

1/4 cup Feta Cheese, crumbled

3 Tablespoons prepared Pesto Sauce

64 inches Tortillas

1 (7 ounce) jar roasted Red Peppers, drained and cut into strips

8 ounces plain Yogurt

1 Tablespoon fresh Chives, snipped

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 1/4 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.

Preparation time: 15 minutes

Cooking time: 30 minutes

Serves: 4

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