I made this one recipe before, with a friend staying over. The second time making something always works better. This is a great light meal to make if you have fresh basil and tomatoes on hand. I'm making it tonight because I have leftover phyllo dough and feta from the soup I made last weekend.
Phyllo Pizza with Feta, Basil, and Tomatoes
(From Cooking Light)
1/2 cup (2 oz) shredded moz. cheese
1/2 cup (2 oz) feta cheese
1/4 cup (1 oz) grated fresh parmigiano-reddiano cheese
1 T chopped fresh oregano
1/4 t salt
1/8 t freshly ground black pepper
10 (18 x 14-inch) sheets frozen phyllo dough, thawed
Cooking spray
2 c thinly sliced plum tomato
1/3 c thinly sliced green onions
1/4 c fresh basil leaves
1. Preheat oven to 375 degrees.
2. Combine first 6 ingredients in a bowl.
3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time, 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 T cheese mixture. Repeat this 3 sheets/2T cheese 5 times, ending with 2 phyllo sheets.
4.Coat top phyllo sheet with cooking spray; sprinkle with two T cheese mixture. Pat tomato slices on top of cheese, leaving a 1-in border. Sprinkle with onions and the remaining cheese mixture. Bake at 375 for 20 minutes or until golden. Sprinkle with basil leaves.
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