Greek phyllo pizza w/ 3 cheeses san fran chronicle 6/94

6 servings

Ingredients

Quantity Ingredient
10 Phyllo dough sheets
3 tablespoons Butter
3 tablespoons Oil, olive
½ cup Cheese, Mozzarella; grated
½ cup Cheese, Feta; finely crumbled
½ cup Cheese, Kefalotyri; grated or Parmesan
1 teaspoon Oregano, dry; crumbled
Salt
Pepper; freshly ground
4 Scallions; thinly sliced use white & green parts
2 larges Tomatoes; very thinly sliced

Directions

Preheat the oven to 400 degrees. Cut the sheets of phyllo dough in half to make 9 x 14 inch sheets. Place the phyllo on a work surface and cover with a slightly dampened towel.

Melt the butter and olive oil in a small saucepan. Combine the mozzarella, feta, Kefalotyri or Parmesan, the oregano, and salt and pepper to taste.

Using a pastry brush, lightly oil a sheet pan with the melted butter/oil mixture. Place 1 sheet of phyllo in the pan; brush lightly with melted butter/oil mixture. Place another sheet on top and brush it as the first. Sprinkle with a scant 2 tablespoon of cheese mixture. Continue layering in the same manner until all the phyllo has been used.

Brush the top layer with the butter mixture. Sprinkle with half of the cheese. Scatter scallions over the cheese. Place the tomatoes close together in a single layer over the scallions; season with salt and pepper. Sprinkle the remaining cheese over the top. Trim the edges, if desired.

Bake for 20 to 25 minutes, until the cheese has melted and the phyllo is golden and crisp on the edges.

Per serving 345 calories | Protein 14 gram Carbohydrate 27 grams | Fat 27 grams Saturated Fat 10 grams | Cholesterol 43 milligrams Fiber 1 gram | Sodium 602 milligrams San Francisco Chronicle 6/29/94"Mediterranean Preludes" by Joanne Weir,typed by Dorothy Hair 7/4/94 From: Dorothy Hair Date: 03 Jul 94 Submitted By GAIL SHIPP On 10-09-95

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