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Phyllo Pizza with Feta, Basil, and Tomatoes

Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield 6 servings (serving size: 2 slices)
Salty cheese, tomatoes, and basil make this a savory pizza worthy of sharing.. Pair with a tossed green salad for a light summer supper.

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

Nutrition Information

  • calories 195
  • fat 6.7 g
  • satfat 3.2 g
  • monofat 2.1 g
  • polyfat 0.5 g
  • protein 9.3 g
  • carbohydrate 24.6 g
  • fiber 1.9 g
  • cholesterol 11.4 mg
  • iron 1.7 mg
  • sodium 526 mg
  • calcium 158 mg

How to Make It

  1. Preheat oven to 375°.

    Slicing and Chopping Tomatoes
  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 375° 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