Here is how it goes:
1/4 cup butter, melted
6 sheets phyllo dough
3 oz marinated artichoke hearts
3 8 oz. packages cream cheese, softened
1 1/4 cups feta, crumbled
1/2 teaspoon dried oregano
1 clove garlic, crushed
1/4 cup sliced scallions
Brush bottom and sides of 9-inch springform pan with butter. Cut phyllo into 13-inch rounds. Ease one sheet in pan off-center so it extended 3 inches up sides of pan. Brush with butter. Repeat with remaining phyllo and butter, placing sheets off-center to cover bottom and sides of pan. Make 2 slits in the center for steam to escape.
Bake in a 400 degree oven 9 to 10 minutes or til lightly browned. Cool on rack and decrease oven to 325.
Drain and chop artichoke hearts, reserving 2 tablespoons of marinade. Set aside.
In a large mixer bowl beat cream cheese till smooth. Add feta, oregano, and garlic. Beat well. Add eggs, beat just till blended. Do not overbeat. Stir in artichoke hearts, reserved marinade, and onion. Pour into crust. Bake at 325 for 35 to 40 minutes or till center is soft set. Cool.
Garnish with sliced roma tomatoes, sliced olives of your choice, and fresh basil leaves.