Phyllo Pizza with Feta, Basil & Tomatoes

Total Time: 40 minutes, Serves: 6 (assuming 2 slices per serving)


  • 1/2 cup (2 ounces) shredded part skim mozzarella
  • 1/2 cup (2 ounces) finely crumbled Terrell Creek Farm Finley 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 (18×14-inch) sheets frozen phyllo dough, thawed
  • Cooking spray
  • 2 cups thinly sliced plum tomatoes
  • 1/3 cup thinly sliced green onions
  • 1/4 cup fresh basil leaves


  • Preheat oven to 375 degrees
  • Combine the first 6 ingredients in a bowl
  • 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 baking sheet coated with cooking spray
  • Coat phyllo sheet with cooking spray and repeat with two more layers of phyllo
  • Sprinkle with 2 tablespoons cheese mixture and repeat layers 5 times, ending with 2 phyllo sheets
  • Coat top phyllo sheet with cooking spray and sprinkle with 2 tablespoons cheese mixture
  • Pat tomato slices with a paper towel
  • Arrange tomato slice on top of cheese, leaving a 1-inch border
  • Sprinkle with onions and the remaining 6 tablespoons cheese mixture
  • Bake at 375 degrees for 20 minutes or until golden
  • Sprinkle with basil leaves

Then serve and enjoy!



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