- Prep time 20 minutes
- Total time 40 minutes
- Portion size 6 servings
Ingredients
Method
Preheat oven to 400℉. Line baking sheet with parchment paper. Reserving ¼ cup of the oil, drain artichoke hearts and coarsely chop. Place 1 sheet phyllo pastry on prepared baking sheet (covering remaining sheets with damp cloth to prevent drying out). Lightly brush phyllo sheet with reserved artichoke oil. Repeat with remaining phyllo sheets and oil (do not brush last pastry sheet with oil). Fold up edges of pastry on each side to form border; brush border with oil. Spoon pesto over pastry, avoiding border. Top with artichokes, Brie and pine nuts; sprinkle with pepper.
Bake until pastry is golden brown, about 20 minutes. Place baking sheet on wire rack and allow to cool about 5 minutes. Cut into squares. Top with arugula, if desired.
Nutritional facts PER SERVING: about
- Iron 1.7 mg
- Fibre 3 g
- Sodium 575 mg
- Sugars 1 g
- Protein 12 g
- Calories 375
- Total fat 26 g
- Cholesterol 30 mg
- Saturated fat 8 g
- Total carbohydrate 22 g
