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Phyllo Pizza with Feta, Basil, and Tomatoes

Ingredients

  • 1/2 cup (2 ounces) shredded mozzarella
  • 1/2 cup (2 ounces) finely crumbled feta cheese
  • 1/4 cup (1 ounce) grated Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 (18 x 14-inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 cups thinly sliced tomatos
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh basil leaves

Recipe

 

Preheat oven to 375°. Combine first 6 ingredients in a 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. 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 the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden.

Sprinkle with fresh basil leaves.

Adapted from Cooking Light

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