Wednesday, May 18, 2005

Phyllo Pizza with Feta, Basil and Tomatoes

Phyllo Pizza with Feta, Basil and Tomatoes (Adapted from CL)

2 ounces (about 1/2 cup) shredded mozzarella cheese
2 ounces (about 1/2 cup) finely crumbled feta cheese
1 1/2 ounces (about 1/3 cup) fresh grated Parmigiano-Reggiano cheese
1 tablespoon chopped fresh oregano
1/4 teaspoon salt
fresh ground black pepper
20 9" x 14" frozen phyllo dough sheets, thawed
melted butter, for brushing
2 cups thinly sliced Roma tomatoes, patted dry
1/3 cup thinly sliced scallions
1/4 cup small fresh basil leaves

Preheat oven to 375 degrees.

In a medium bowl, toss together mozzarella, feta, Parmigiano-Reggiano, oregano, salt and pepper to taste.

Working with 1 phyllo sheet at a time (keeping the remaining dough covered to prevent them from drying out), place phyllo sheet onto a baking sheet coated with cooking spray. Lightly brush phyllo with butter - repeat with 2 more layers of phyllo, brushing each sheet with melted butter before the next goes on. Sprinkle 2 tablespoons of the cheese mixture over the top. Repeat this layering process 5 more times, ending with the remaining 2 phyllo sheets. Brush final phyllo layer with melted butter, then scatter 2 more tablespoons of the cheese mixture on top. Arrange tomato slices over the cheese, leaving a 1" border around the edges. Sprinkle scallions on top, followed by all of the remaining cheese mixture.

Place baking sheet into the oven and bake until golden and crisp, about 20 minutes. Remove from the oven and sprinkle with fresh basil before serving.

Makes about 4 to 6 servings.

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