Phyllo Pizza with Feta, Basil, and Tomatoes

Name: Phyllo Pizza with Feta, Basil, and Tomatoes
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 teaspoons freshly ground black pepper; 57 grams 1/2 cup finely crumbled reduced-fat feta cheese; 59 milliliters fresh basil leaves; 79 milliliters thinly sliced green onions; 1 Tbsp chopped fresh oregano; 28 grams 1/4 cup grated fresh Parmigiano-Reggiano cheese; 57 grams 1/2 cup shredded part-skim mozzarella; 10 sheets 10 (18 x 14–inch) sheets frozen phyllo dough, thawed; 473 milliliters thinly sliced plum tomato; 0 teaspoons salt

Phyllo Pizza with Feta, Basil, and Tomatoes requires approximately 45 minutes from start to finish. This recipe serves 6. One portion of this dish contains about 8g of protein, 7g of fat, and a total of 170 calories. This recipe covers 8% of your daily requirements of vitamins and minerals. Head to the store and pick up pepper, feta cheese, basil leaves, and a few other things to make it today.

Instructions

Preheat oven to 37

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Oven

Combine first 6 ingredients in a bowl.

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Bowl

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 a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo.

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Cooking Spray

Filo Pastry

Dough

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Baking Sheet

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.

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Cooking Spray

Filo Pastry

Tomato Slices

Cheese

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Paper Towels

Sprinkle with onions and the remaining 6 tablespoons cheese mixture.

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Cheese

Onion

Bake at 375 for 20 minutes or until golden.

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Oven

Sprinkle with basil leaves.

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Fresh Basil

Wine note: A good wine for this dish won't overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. A favorite that fills the bill: Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. The 2008 is $ Karen MacNeil

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Sauvignon Blanc