Phyllo Pizza With Feta And Tomatoes |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This dish puts a spin on the old orginial pizza. Goes well with a salad. 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:
1. 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.
2. 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.
3. 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.
4. 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.
5. 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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