Artichoke and feta filo tart

Thaw frozen filo overnight in the refrigerator, then leave it in its packaging at room temperature an hour or two so it does not dry out.

Crumble the block feta into a bowl; add the kefalograviera, the heavy whipping cream and a little black pepper, no salt. Mix, adding a little more cream to thin it.

Lay eight sheets of filo one at a time on a parchment-lined baking tray, drizzling melted salted butter between each layer and over the edges; leave the last layer unbuttered.

Spread a thin layer of the cheese mixture over the top, leaving a border; do not plop it in the centre or the filo tears.

Wrap the leftover filo so it does not dry out.

Halve small artichoke hearts or quarter large ones and arrange them on top, all facing one direction.

Slice the sun-dried tomatoes and arrange them between the artichokes.

Sprinkle the capers, drained of brine, between the artichokes.

Brush butter around the edges, roll them up into a rustic crust, and brush the remaining butter over the crust and the tops of the artichokes.

Bake on the centre rack at 400F for 35 to 45 minutes, until the border is golden and crisp; done in 35 here.

Rest about 15 minutes before slicing so it cuts cleanly; cut into squares.

Sprinkle with finely sliced scallions.