Recipe

Phyllo Pizza With Feta And Tomatoes Recipe

	Michellem / All my dishes 2 years, 7 months ago This dish puts a spin on the old orginial pizza. Goes well with a salad. Prep:15m Cook:30m Servings:6	Michellem
	italian

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Fans

jimrug1

krumkake

ttaaccoo

Ingredients

10 sheets phyllo dough(defrost in package, or use fresh)

3 tbs butter

3 tbs extra-virgin olive oil

3/4 cup finely grated mozzarella cheese( about 3 ounces)

1/2 cup grated Kefalotyri or Parmigiano-Reggiano chesse

1tsp dried oregano

salt

4 scallions, white and green parts, thinly sliced

1 pint (2 cups) yello, red, and orange cherry tomatoes, halved

Directions

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.

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Comments

dancegypsy67 2 years, 7 months ago said:
How fun! I have no doubt that this is a keeper.

hottamale 2 years, 7 months ago said:
I know that I will love this recipe and will make it over & over again. Some of my most favorite flavors!

image 2 years, 6 months ago said:
This sounds yummy! I like the use of phyllo instead of a heavy crust. Thanks for sharing!

jaie 2 years, 4 months ago said:
Ohhh...how do I get over the fear of phyllo?!?!It always tears on me. I'll try again though, with this.

dixiejet 2 years, 4 months ago said:
I've made Baklava & Borekia many times. I'm sure I'll be giving this a shot as well !

jimrug1 1 year, 5 months ago said:
I love this! I make a similar recipe myself but this recipe sounds better than mine. Great post.... Jim

ayngelwing 1 year, 2 months ago said:
OMG This sounds delicious! I love cooking with phyllo, and this looks like a keeper!

krumkake 9 months, 4 weeks ago 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!!

haylee18 4 days, 20 hours ago said:
Sounds great!!!! i've gotta try it:)

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