Phyllo Pizza with Feta, Basil, and Tomatoes

Phyllo Pizza with Feta, Basil, and Tomatoes Recipe
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Salty cheese, tomatoes, and basil make this a savory pizza worthy of sharing.. Pair with a tossed green salad for a light summer supper.

Yield:

6 servings (serving size: 2 slices)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

1. Preheat oven to 375°.

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.

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 $11. —Karen MacNeil