Ingredients:
12 phyllo pastry sheets, thawed
4 tablespoons butter
4 tablespoons extra virgin olive oil
8 ounces mozzarella cheese, coarsely grated
3 ounces feta cheese, FINELY crumbled
3/4 cup grated parmesan cheese
1 teaspoon oregano, dried
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
4 scallions, thinly sliced
3 roma tomatoes, sliced ( or halved cherry or baby plum tomatoes)
Directions:
Preheat oven to 400F. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
Brush top layer with butter/oil. Sprinkle with 1/2 of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinot Gris, Pinot Grigio. Sangiovese or Chianti wine.
Servings: 4-6
Time preparation: 15 min.
Time total: 40 min.