- 1 container Fillo cups (15-ct.)
- 1 5-oz. container Feta cheese
- 1 15-oz. can artichoke hearts, quartered
- 3/4 C. mayonnaise
- 3/4 C. grated Romano cheese, divided (you can substitute parmesan)
Preheat oven to 350 degrees. Mix the feta, mayo, and 1/2 C. Romano cheese in a bowl. Spoon into Fillo cups. Top with a quartered artichoke heart and sprinkle with remainder of Romano cheese. Bake for 25 minutes.
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