I made with prosciutto and mozzarella cheese as Mick's not a feta fan.

1 - Frozen Puff Pastry, thawed
Mix together 1/4 c whipped cream cheese + 1/4 c sour cream
halved cherry tomatoes
chopped marinated artichokes, drained
sun dried tomatoes
sliced kalamatra olives, drained
Italian seasoning
EVOO
feta cheese, crumbled
S&P

Substitutions:
prosciutto, chopped
shredded chicken
shredded mozzarella cheese
chopped onion

1 - Frozen Puff Pastry, thawed

Heat oven to 400.

Brush the inside/sides of a cast iron skillet with EVOO. Place the puff pastry inside the skillet and press down the bottom of the pastry slightly. The 4 corners of the pastry will lay over the sides of the skillet.

Layer all ingredients, starting with the cream cheese/sour cream mixture. Lastly, sprinkle with cheese. Fold over the 4 sides of the pastry so they meet loosely in the middle of the skillet. Brush with EVOO over the top and sprinkle lightly with S&P.

Bake in oven @20 min. until pastry puffs up on top and is slightly brown. I did add more cheese to the top of the pastry @5 min before done.