Completely awesome -- good, light dinner and good with white wine as was recommended. I hate that CL has so many recipes encouraging readers to spray cooking spray directly on the food. That's gross; cooking spray contains propellant (which contains butane). Use olive oil and mist it over or brush it with a silicone brush. Or, as another reviewer said, phyllo was meant to baked with butter. Definitely will make again.
Phyllo Pizza with Feta, Basil, and Tomatoes
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
More From Cooking Light
Amount per serving
- Calories: 195
- Fat: 6.7g
- Saturated fat: 3.2g
- Monounsaturated fat: 2.1g
- Polyunsaturated fat: 0.5g
- Protein: 9.3g
- Carbohydrate: 24.6g
- Fiber: 1.9g
- Cholesterol: 11.4mg
- Iron: 1.7mg
- Sodium: 526mg
- Calcium: 158mg
- 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 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
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