Phyllo Pizza with Feta, Basil & Tomatoes
Michele Griffith
ingredients
- 1/2 cup Shredded Mozzarella
- 1/2 cup Reduced-fat Feta, crumbled
- 1/4 cup Parmigiano-Reggiano, grated
- 1 tbsp Fresh Oregano, chopped
- 1/4 tsp Salt
- 1/8 tsp Freshly Ground Pepper
- 10 18x14-inch sheets Phyllo Dough, thawed
- Cooking Spray
- 2 cups Plum Tomato, thinly sliced
- 1/3 cup Green Onions, thinly sliced
- 1/4 cup Fresh Basil Leaves
directions
- 1
Preheat oven to 375°.
- 2
Combine first 6 ingredients in a bowl.
- 3
Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and remaining cheese mixture.
- 4
Bake for 20 minutes or until golden. Sprinkle with basil leave, then serve.
Source: Jennifer
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