Yield: 15 servings
| Measure | Ingredient |
|---|---|
| \N \N | === FOR PHYLLO SHELLS === |
| ½ cup | Unsalted butter; plus |
| 2 tablespoons | Unsalted butter; melted, kept warm |
| 16 \N | Phyllo sheets; (17\" by 12\") |
| \N \N | === FOR THE FILLING === |
| 2 teaspoons | Minced garlic |
| 3 tablespoons | Olive oil |
| ¾ pounds | Shrimp - (abt 20); shelled, deveined, |
| \N \N | And halved lengthwise |
| 1½ tablespoon | Fresh lemon juice |
| ½ pounds | Feta cheese; chopped coarse |
| 12 ounces | Cream cheese; at room temperature |
| 1 tablespoon | Minced fresh oregano or marjoram leaves |
| \N \N | (or 2 tspns crumbled dried oregano or |
| \N \N | Marjoram) |
| 1 \N | Green bell pepper; cut julienne strips |
| ½ cup | Kalamata or other brine-cured olives; pitted, sliced |
| 6 \N | Cherry tomatoes; sliced thin |
| \N \N | Crosswise |
Make the phyllo shells: Keep the phyllo sheets stacked between 2 sheets of wax paper, and covered with a damp towel. Brush lightly 2 baking pans at least 17 inches long with some of the butter, lay 1 sheet of the phyllo lengthwise on one of the pans, and brush it lightly with some of the remaining butter. Layer and butter 7 more sheets of phyllo over the first sheet in the same manner and roll in the edges on all 4 sides, trimming excess dough at the corners, to form a ½-inch-wide rim. The phyllo rectangle should measure about 15 by 7 inches. Brush the rim lightly with some of the remaining butter and prick the bottom of the shell all over with the tip of a knife. Make a second shell on the second baking pan with the 8 remaining phyllo sheets and some of the remaining butter in the same manner, reserving 2 tablespoons of the butter in a small saucepan for the filling, and bake the shells in a preheated 400 degree oven, switching their positions in the oven and pressing the centers down gently after 5 minutes, for 10 minutes, or until they are golden. The shells may be made 1 day in advance and kept covered loosely in a cool dry place. Make the filling and assemble the pizzas: Add 1 teaspoon of the garlic to the pan of reserved butter and keep the butter warm. In a skillet heat the oil over high heat until it is hot but not smoking and in it saute the shrimp, stirring, for 1 minute, or until they begin to turn pink. Add the remaining 1 teaspoon garlic and saute the mixture, stirring, for 15 seconds. Add the lemon juice and salt and pepper to taste and transfer the mixture to a bowl. The shrimp may be cooked 1 day in advance, kept covered and chilled, and brought to room temperature. In a food processor blend the Feta and the cream cheese until the mixture is smooth, sprinkle 1 of the phyllo shells with half the oregano, and spoon half the cheese mixture into the shell, spreading it evenly with a long metal spatula (the pastry will flake quite a bit). Top the cheese mixture with half the bell pepper, half the olives, half the tomatoes, and half the shrimp, drained, drizzle half the garlic butter over the topping, and make a second pizza with the remaining shell, oregano, cheese mixture, bell pepper, olives, tomatoes, shrimp, and garlic butter in the same manner. The pizzas may be prepared up to this point 1 hour in advance and kept covered loosely. Bake the pizzas in a preheated 400 degree oven for
10 minutes. This recipe yields 15 to 20 hors d'oeuvre servings.
Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8649 broadcast 06-07-1997) Downloaded from their Web-Site -
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
~or- MAD-SQUAD@...
12-05-1998
Recipe by: Sara Moulton
Converted by MM_Buster v2.0l.