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Feta Phyllo Pizza

By Linda Stephen

Tested till perfect

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Feta Phyllo Pizza

This recipe makes 8 servings

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Nutritional Info

Per serving: about -
cal 182
pro 7 g
total fat 12 g
sat. fat 7 g
carb 11 g
fibre 1 g
chol 35 mg
sodium 371 mg
% RDI: -
calcium 16
iron 6
vit A 9
vit C 3
folate 10

This crispy pizza satisfies thin-crust pizza fans and wins over thick-crust holdouts.

Ingredients

  • 6 sheets phyllo pastry
  • 2 tbsp butter, melted
  • 1-1/2 cups shredded mozzarella cheese
  • 2 plum tomatoes, sliced
  • 7 kalamata olives, pitted and slivered
  • 1/2 cup crumbled feta cheese
  • 1 tbsp chopped fresh oregano

Preparation

Line large pizza pan or rimless baking sheet with parchment paper; set aside.

Stack phyllo; cut in half crosswise. Place 1 sheet of phyllo on prepared pan, covering remainder to prevent drying out. Brush lightly with butter; top with another sheet of phyllo, shifting edges and starting to arrange star-shaped circle. Continue with remaining pastry and butter. Fold over to form rim around pizza; Brush edge with butter.

Sprinkle 1 cup (250 mL) of the mozzarella cheese over base, leaving rim uncovered. Arrange tomatoes then olives over cheese. Top with feta, remaining mozzarella and oregano. (Make-ahead: Cover and refrigerate for up to 12 hours.)

Bake in centre of 400°F (200°C) oven until cheese is melted and phyllo is golden, about 20 minutes.

Source : Holiday Celebrations: 2007

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