Parsley pesto and feta phyllo pizza

1 servings

Ingredients

Quantity Ingredient
3 cups Packed fresh parsley leaves; preferably
; flat-leafed (about
; 3 bunches), rinsed
; and spun dry
2 larges Garlic cloves; chopped
⅓ cup Freshly grated Parmesan cheese
⅓ cup Pine nuts; toasted until
; golden and cooled
⅓ cup Olive oil
¾ Stick unsalted butter; melted and kept
; warm (6
; tablespoons)
10 Sheets phyllo; stacked between 2
; sheets of wax paper
; and covered with a
; kitchen towel
9 tablespoons Freshly grated Parmesan cheese; (about 2 ounces)
¾ cup Crumbled feta cheese; (about 1/4 pound)

Directions

FOR PESTO

Preheat the oven to 400F.

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 ¼ inch, pressing to top sheet, and fold up a ¼-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.

Serves 4 to 6 as an entree or 8 to 10 as an hors d'oeuvre.

Gourmet December 1994

Converted by MC_Buster.

Converted by MM_Buster v2.0l.

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