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
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)
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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 14âinch) 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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