Wednesday, September 9, 2009

Phyllo Pizza with Feta, Basil, and Tomatoes

Sometimes I wander over to when I'm hungry. It just so happened that they had their most popular recipes of 2009 listed. It just so happened that I think this one looks DELIGHTFUL. I have cooked with Phyllo Dough before, and it's kinda fun! For two slices of this light and crispy pizza it's only 195 calories. Kind of amazing when you compare that to the 250-300 calories you are getting for ONE slice of regular pizza. I'm wanting to try this recipe out for SURE.
(Photo from


  • 1/2 cup (2 ounces) shredded part-skim mozzarella
  • 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
  • 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
  • 1 tablespoon chopped fresh oregano
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 10 (18 x 14–inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 cups thinly sliced plum tomato
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh basil leaves


1. Preheat oven to 375°.

2. Combine first 6 ingredients in a bowl.

3. Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.

Nutritional Information

Fat:6.7g (sat 3.2g,mono 2.1g,poly 0.5g)
Calcium: 158mg
Joanne Weir, Cooking Light, JULY 2009