Feta Phyllo Pizza

Author: Canadian Living

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

  • Portion size 8 servings
  • Credits : Holiday Celebrations: 2007

Ingredients

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

Method

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.

Nutritional facts Per serving: about

  • Sodium 371 mg
  • Protein 7 g
  • Calories 182.0
  • Total fat 12 g
  • Cholesterol 35 mg
  • Saturated fat 7 g
  • Total carbohydrate 11 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 10.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 16.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 9.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Feta Phyllo Pizza

Login