1/8 c Feta cheese
1/8 c Bleu cheese
1/8 c Provolone cheese
1/4 c mozzarella cheese
1/4 parmasean cheese
1/2 c melted better
2 TBSP garlic, minced
1/2 c sundried tomato
1 6oz jar artichoke hearts
1 c potato, diced
7 sheets phyllo dough

In medium bowl, combine all cheeses and mix well. Then add sundried tomatoes, artichoke hearts and potato. On large, clean and smooth surface, place one sheet phyllo. In small bowl, combine butter and garlic. With melted butter, brush over entire sheet. Continue for approximately 5-6 sheets, depending on desired thickness of puff. End with a phyllo sheet, but do not brush with butter. With pizza cutter, cut sheets into 6 pieces. Place a large spoonful of cheese mixture in center of each phyllo. Brush all edges with melted butter. Cut another phyllo sheet into 6 pieces (equal to previous multiple sheets) and place on top of each spoonful, pressing all edges well together. You may choose to fold the puffs up to be more like a pocket by folding it all up and then turning over. Place all on baking sheet (with edges). Brush all pockets with melted butter. Bake at 400° for 30 minutes, watching closely, until golden brown. Remove from heat, letting cool slightly. Serve with sour cream or greek yogurt and green onions or parsley as garnish. Enjoy!


A perfect appetizer recipe! Cheese Puffs

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