How to make it

  • Remove phyllo from the wrapper and cover with a barely dampened kitchen towel( keep this on the whole time) Don't worry if some of the sheets are torn.
  • Cut the stack of phyllo sheets in half widthwise to make 2 stacks apporximately 9 inches by 12 inches. Cover the stacks with a barley dampened towel. Melt the butter in a small saucepan over med.-low heat. Add the oil and stir together. In a bowl, combine the mozzerella, feta, Kefalotyri, oregano, and salt to taste.
  • Preheat the overn to 400 degrees. Lightly oil a large baking sheet with the butter-oil mixture. Place one piece of the phyllo in the center of the baking sheet. Using a pastry brush, lightly brush the phyllo with the butter-oil mixture.Place another layer of phyllo on top. Brush lightly with the butter/oil mixture. Repeat with one more layer. You now have three layers of phyllo in the pan. Sprinkle with a scant 2tbs of combined cheeses. Continue with three more layers of phyllo, brushing lightly with butter/oil between each layer. Sprinkle with another scant 2 tbs of combined cheeses.. Continue to you have used all the phyllo.
  • Brush the top layers with the butter oil mixture. Sprinkle with half of the remaining cheeses. Sprinkle the scallions and then the tomatoes evenly over the top of the pizza, leaving a inch border around the edge. Season the tomatoes with salt and sprinkle the remaining cheese on top.
  • Bake on the top shelf of the over until the cheese is melted and the phyllo is golden and crisp on the edges, 20 to 30 minutes.

Reviews & Comments 10

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    " It was excellent "
    windy1950 ate it and said...
    How much feta is called for in the recipe? Or does one just do that "to taste"? Great recipe!! ^5
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  • haylee18 12 years ago
    sounds great!!!! i've gotta try it:)
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    " It was excellent "
    krumkake ate it and said...
    I'm looking at some of your older posts to refresh my memory of ones I wanted to try...looks like I missed this one - wow, it sounds GOOD! Gotta pick up some phyllo and give this a try!!
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  • ayngelwing 14 years ago
    OMG This sounds delicious! I love cooking with phyllo, and this looks like a keeper!
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    " It was excellent "
    jimrug1 ate it and said...
    I love this! I make a similar recipe myself but this recipe sounds better than mine. Great post.... Jim
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  • dixiejet 15 years ago
    I've made Baklava & Borekia many times. I'm sure I'll be giving this a shot as well !
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  • jaie 15 years ago do I get over the fear of phyllo?!?!It always tears on me. I'll try again though, with this.
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  • image 15 years ago
    This sounds yummy! I like the use of phyllo instead of a heavy crust. Thanks for sharing!
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  • hottamale 15 years ago
    I know that I will love this recipe and will make it over & over again. Some of my most favorite flavors!
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  • dancegypsy67 15 years ago
    How fun! I have no doubt that this is a keeper.
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