Phyllo Pizza With Feta, Basil, And Tomatoes Recipe

Name: Phyllo Pizza With Feta, Basil, And Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup (2 ounces) shredded part-skim mozzarella; 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese; 1/4 cup (1 ounce) grated fresh 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 plum tomato; 1/3 cup thinly sliced green onions; 1/4 cup fresh basil leaves

Servings: persons

1/2 cup (2 ounces) shredded part-skim mozzarella
1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
1/4 cup (1 ounce) grated fresh 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 plum tomato
1/3 cup thinly sliced green onions
1/4 cup fresh basil leaves

1
Preheat oven to 375u00b0.
2
Combine first 6 ingredients in a bowl.
3
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. 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 375u00b0 for 20 minutes or until golden. Sprinkle with basil leaves.
4
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

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 cup (2 ounces) shredded part-skim mozzarella, 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese, 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese, 1 tablespoon chopped fresh oregano, and more.

Yes, Phyllo Pizza With Feta, Basil, And Tomatoes falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Phyllo Pizza With Feta, Basil, And Tomatoes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions