Ingredients:
8 sheets phyllo dough
olive oil
1/2 cup halved cherry tomatoes, red and yellow
1/2 cup thinly sliced onions
2 cloves garlic, minced
1 cup crumbled feta cheese
1/2 cup pitted and halved kalamata olives
1/2 cup drained artichoke hearts, quartered and then halved lengthwise
2 teaspoons minced fresh oregano
1 teaspoon minced fresh thyme
1 -2 pepperoncini peppers, sliced thin
1 1/2 cups grilled shredded chicken
Directions:
Preheat oven to 375 degrees.
Take 3 sheets of phyllo and lay out on counter.
Pour a little oil on your hands and pat sheets.
Begin to lay sheets on a pizza pan in a diagonal fashion to begin to make a circle.
Repeat until all sheets are used and the circle is complete, covering the pan totaly.
Take 1/2 cup of the feta and place on the edge of the pan in a ring.
Fold over the phyllo tips to cover the cheese.
Set aside.
In a medium skillet heat 1 T of olive oil over medium high heat and saute the onion and garlic.
Cook for 5 minutes stirring frequently.
In a large bowl mix the onion and garlic with the remaining ingredients.
Evenly spread ingredients on the prepared phyllo.
Drizzle with a small amount of olive oil.
Bake for 20 to 25 minutes or until edges are golden brown.
Servings: 3-4
Time preparation: 15 min.
Time total: 40 min.