Xmas Artichoke Strudel

I make this at Xmas as it is so simple, looks elegant, liked by meat eaters and is amazingly easy and quick to make. The recipe is a Charmaine Solomon one.

ingredients:

1x400g can artichoke hearts
1 cup cottge cheese
1 cup freshly grated pamasan cheese
1 egg
1/2 cup finely chopped spring onions
1/4 cup finely chopped red capsicum
1/4 cup fresh white breadcrumbs
1 tea tarrogon leaves
1/2 tea pepper
6 sheets of filo pastry
melted butter

Drain artichokes and cut each one into quarters. Put into a bowl with all the other ingredients except butter and filo. Mix well and gently.

Lay a sheet of filo on kitchen bench and brush with melted butter. Add another layer and brush with butter. Keep going until all six are layered and brushed. Place filling in a log shape on the pastry and roll the whole thing up like a swiss roll and tuck the ends under.

Carefully put on greased baking tray and bung in a preheated (200 degrees) oven for 25 minutes until a nice golden brown. Let it sit for about five minutes before cutting into thick slices.

Serves 6.