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Greek Breadsticks

 Greek Breadsticks
Get ready for rave reviews with these crisp breadsticks twisted with luscious cream cheese and Greek- inspired fare. Best served hot and fresh from the oven. —Jane McMillan, Dania Beach, Florida
32 ServingsPrep: 20 min. Bake: 15 min.


  • 1/4 cup marinated quartered artichoke hearts, drained
  • 2 tablespoons pitted Greek olives
  • 1 package (17.3 ounces) frozen puff pastry, thawed
  • 1 carton (6-1/2 ounces) spreadable spinach and artichoke cream cheese
  • 2 tablespoons grated Parmesan cheese
  • 1 egg
  • 1 tablespoon water
  • 2 teaspoons sesame seeds
  • Refrigerated tzatziki sauce, optional


  • Place artichokes and olives in a food processor; cover and pulse
  • until finely chopped. Unfold one pastry sheet on a lightly floured
  • surface; spread half of the cream cheese over half of pastry. Top
  • with half of the artichoke mixture. Sprinkle with half of the
  • Parmesan cheese. Fold plain half over filling; press gently to seal.
  • Repeat with remaining pastry, cream cheese, artichoke mixture and
  • Parmesan cheese. Whisk egg and water; brush over tops. Sprinkle with
  • sesame seeds. Cut each rectangle into sixteen 3/4-in.-wide strips.
  • Twist strips several times; place 2 in. apart on greased baking
  • sheets.
  • Bake at 400° for 12-14 minutes or until golden brown. Serve warm

2 of 2

Greek Breadsticks (continued)

Directions (continued)

  • with tzatziki sauce if desired. Yield: 32 breadsticks.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.