GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES
Adapted from a recipe by Joanne Wier, this is an astonishingly wonderful change-of-pace for the pizza heads among us. Rich, but with a distinctly Greek "flava" this beautiful dish will make your evening. Wonderful to serve to company - very pretty, unusual, and TASTY! ADDENDUM: I've tried several great variations on this...using puff pastry instead of phyllo, substituting cream cheese for the mozzarella, adding some cilantro pesto to the cheese combo, and topping with sauteed onions, zucchini, yellow squash, and using chopped GREEN olives instead of black. Scrumptious! Use your imagination and run amok!
Provided by Pellerin
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
- In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
- Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
- Brush top layer with butter/oil. Sprinkle with ½ of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
- Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.
Nutrition Facts : Calories 716, Fat 51.4, SaturatedFat 24.1, Cholesterol 111.9, Sodium 1401.2, Carbohydrate 36, Fiber 2.1, Sugar 3.4, Protein 27.9
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Ismail Bhandara
[email protected]This pizza was okay. The flavors were good, but the phyllo dough was a bit too crispy for my taste.
Albert Durham
[email protected]This recipe was a disaster! The phyllo dough was too thick and the pizza was undercooked. I would not recommend this recipe.
Eravell Saxton davis
[email protected]This pizza was a bit too greasy for my taste, but the flavors were good. I think I would try it again with a different type of cheese.
Lee Nation
[email protected]I was pleasantly surprised by how easy this recipe was to make. The phyllo dough was easy to work with and the pizza came out perfectly. I'll definitely be making this again.
Mario Agustin
[email protected]This pizza was delicious! The flavors were amazing and the phyllo dough was cooked to perfection. I would definitely recommend this recipe.
Amelia Lopez
[email protected]I'm not usually a fan of phyllo dough, but this recipe changed my mind. The dough was so light and crispy, and it paired perfectly with the tangy feta and juicy tomatoes. I'll definitely be making this again!
Tilli Abdul Shakul
[email protected]This pizza was a hit at my party! The phyllo dough was crispy and flaky, and the feta and tomatoes were perfectly balanced. I'll definitely be making this again.