Parsley pesto and feta phyllo pizza
Parsley pesto and feta phyllo pizza recipe in the pizza category
Recipe ingredients:
- 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
Recipe method:
- Preheat the oven to 400 degrees F.
- 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.
Tags: parsley, pesto, feta, phyllo, recipe, pizza, recipes, cooking