Parsley Pesto And Feta Phyllo Pizza Recipe

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Ready in: < 30 minutes
recipe difficulty 4/5

Difficulty: 4 (1=easiest :: hardest=5)

Serves/Makes: 6

Ingredients:
***PESTO***
3 cups fresh parsley leaves -- packed, rinsed and spun dry
2 cloves garlic cloves -- chopped
1/3 cup parmesan cheese -- freshly grated
1/3 cup pine nuts -- toasted until golden and cooled
1/3 cup olive oil
***
6 tablespoons unsalted butter, melted and kept warm
10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
9 tablespoons parmesan cheese -- freshly grated
3/4 cup crumbled feta cheese

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Directions:

Preheat the oven to 400°F.

Make pesto: In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap.

Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan.

Put another sheet phyllo over cheese, pressing firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in same manner, ending with a sheet of phyllo.

Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

Spread pesto and phyllo crust and sprinkle with feta.

Bake pizza in middle of oven until crust is golden, about 15 minutes.

This recipe from CDKitchen for Parsley Pesto And Feta Phyllo Pizza serves/makes 6

Recipe ID: 25306

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