1/4 cup butter, melted
6 sheets frozen phyllo dough, thawed
3 ounces marinated artichoke hearts
3 8-ounce packages cream cheese, softened
1 1/4 cups crumbled feta cheese
1/2 teaspoon dried oregano, crushed
1/4 teaspoon garlic powder
1/4 cup sliced green onions
Plum tomatoes slices (optional)
whole greek or ripe olives (optional)
Brush bottom and sides of a 9-inch springform pan with butter. Cut sheets of phyllo dough into 13-inch rounds. Ease one sheet into pan off center so that the phyllo dough extends 3 inches up the sides. Brush with margarine or butter. Repeat with remaining phyllo dough and butter, placing sheets off center to cover bottoms and sides of the pan. Make two slits in the center of the phyllo for steam to escape.
Bale crust in a 400° oven for 9 to 10 minutes or till lightly golden. Cool on a wire rack. Reduce oven temperature to 325°.
Drain artichokes, reserving 2 tablespoons of the marinade. Chop artichokes, set aside.
Beat cream cheese in a large mixing bowl until smooth. Add feta, oregano, and garlic powder. Beat well. Add eggs;beat till just blended. Do not overbeat. Stir in artichoke hearts, reserved marinade, green onions, and tomatoes. Pour into crust. Bake in a 325° oven for 35 to 40 minutes or until center is soft set and sides stay firm when gently shaken. Cool.
Cover and chill for 3 to 24 hours. Serve slightly warm or at room temperature. To serve, remove from pan; top with plum tomato slices and whole olives, if desired. Cut into wedges and serve with crackers or toasted bread.