Parsley Pesto and Feta Phyllo Pizza Recipe

Parsley Pesto and Feta Phyllo Pizza Recipe

Ingredients:

1/3 cup freshly grated parmesan cheese
3 cups fresh parsley leaves (packed, rinsed and spun dry)
1/3 cup toasted pine nuts
2 cloves chopped garlic
1/3 cup olive oil
6 tbsps. melted unsalted butter, keep warm
9 tbsps. Freshly grated parmesan cheese
10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
3/4 cup feta cheese, crumbled

Directions:

Oven should be preheated around 400′ F.

To make the pesto: Combine first 6 ingredients into a food processor to make the pesto. You can make the pesto three days beforehand. Just cover using a plastic wrap and chill.

In a baking sheet brushed with butter, place a phyllo sheet on it. Brush it with butter. Then sprinkle a tablespoon of grated parmesan. Place another phyllo sheet on the cheese then press firmly to make the sheet stick to the bottom layer.

Repeat the same procedure of brushing the phyllo with butter then layering with grated parmesan until you end up with the last phyllo sheet. Brush the last phyllo sheet with butter. Then fold 1/4-inch all the sides and pressing it to the topmost sheet. Fold up 1/4 inch border and then crimp the corners.

Evenly spread the pesto on the crust of phyllo and then sprinkle top with the crumbled feta. Place in the center of your oven for 15 mins and wait for it to cook or just until the crust turns golden brown.