Ingredients:

1 Tonnino Tuna in olive oil

1 pack phylo dough

1 can artichoke hearts

½ cup pomodoro sauce

Fresh oregano and basil

¼ cup grated parmesan or pecorino cheese

2 spoons of melted butter

Preparation:

Place phylo dough on a non stick baking sheet, 4 sheets at a time, each sheet measuring 2 x 2 inches. Brush the sides with the melted butter. Place, slightly chopped artichoke and tuna, and season with herbs, salt, and pepper. Top with a little cheese. Fold the pastry, and brush some more butter on the top. Bake at 350 for 8 to 10 minutes.