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.