2 lbs. softened cream cheese
1 cup crumbled feta cheese
1 cup (or more) chopped artichoke hearts
3 minced garlic cloves
5 finely chopped scallions
2 tablespoons fresh dill weed (2 teaspoons., if using dry)
2 tablespoons fresh oregano (2 teaspoons, if using dry)
1 teaspoon sea salt
1 teaspoon cracked black pepper
pinch red pepper flakes
∏ cup sun dried tomatoes, chopped
1 10”x15”puff pastry sheet
Preheat oven to 325. Line the bottom and sides of a 10 inch spring form pan with puff pastry. In a mixing bowl, cream together the feta and cream cheeses.
Beat in the artichoke hearts, scallions, and minced garlic. Add herbs, salt and pepper. Beat in eggs, one at a time. Scrape down the sides and bottom of bowl, mixing well. Pour into pastry-lined spring form pan and bake for 50 minutes. Allow to cool, then unmold. Garnish with sun dried tomatoes and fresh oregano or dill. Serve at room temperature with crackers or crostini. Serves 20 to 24.