Phyllo Pizza with Feta, Basil, and Tomatoes

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

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Nutritional Information

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

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. 1. Preheat oven to 375°.
  2. 2. Combine first 6 ingredients in a bowl.
  3. 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 $11. —Karen MacNeil
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