Directions:
- Place one sheet of phyllo dough on a baking sheet lined with parchment paper; brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers, being careful to brush oil all the way to edges.
- Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half of the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta.
- Bake at 400° for 20-25 minutes or until crust is golden brown and crispy. Cool on a wire rack for 5 minutes. Remove parchment paper before cutting. Garnish with basil. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 190.15 Kcal (796 kJ) | ||
| Calories from fat | 95.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.58g | 16% | |
|---|---|---|---|
| Cholesterol | 13mg | 4% | |
| Sodium | 332.24mg | 14% | |
| Potassium | 148.57mg | 3% | |
| Total Carbs | 18.61g | 6% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 1.21g | 5% | |
| Protein | 5.1g | 10% | |
| Vitamin C | 4.7mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 8.5mg | 47% | |
| Calcium | 94.5mg | 9% | |
| Amount Per 100 g | |||
| Calories | 202.91 Kcal (850 kJ) | ||
| Calories from fat | 101.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.29g | 16% | |
|---|---|---|---|
| Cholesterol | 13.87mg | 4% | |
| Sodium | 354.53mg | 14% | |
| Potassium | 158.55mg | 3% | |
| Total Carbs | 19.86g | 6% | |
| Sugars | 1.32g | 5% | |
| Dietary Fiber | 1.29g | 5% | |
| Protein | 5.44g | 10% | |
| Vitamin C | 5mg | 8% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 9.1mg | 47% | |
| Calcium | 100.8mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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