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Epicurious

Parsley Pesto and Feta Phyllo Pizza

3.1

(4)

Recipe information

  • Yield

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

Ingredients

For pesto

3 cups packed fresh parsley leaves, preferably flat-leafed (about 3 bunches), rinsed and spun dry
2 large garlic cloves, chopped
1/3 cup freshly grated Parmesan cheese
1/3 cup pine nuts, toasted until golden and cooled
1/3 cup olive oil
3/4 stick (6 tablespoons) unsalted butter, melted and kept warm
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)
3/4 cup crumbled feta cheese (about 1/4 pound)

Preparation

  1. Step 1

    Preheat the oven to 400°F.

  2. Make pesto:

    Step 2

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

  3. Step 3

    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.

    Step 4

    Spread pesto and phyllo crust and sprinkle with feta.

  4. Step 5

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

TagsPizzaSavory Pie and TartParsleyHerbs & SpicesGarlicRoot VegetableVegetableParmesanCheeseDairyPine NutNutPhyllo DoughFetaStarterSideBrunchDinnerVegetarianOven BakeFood ProcessorGourmet
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