| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Greek | Cklive08 | 15 | servings |
INGREDIENTS
| === FOR PHYLLO SHELLS === | ||
| 1/2 | c | Unsalted butter; plus |
| 2 | tb | Unsalted butter; melted, kept warm |
| 16 | Phyllo sheets; (17" by 12") | |
| === FOR THE FILLING === | ||
| 2 | ts | Minced garlic |
| 3 | tb | Olive oil |
| 3/4 | lb | Shrimp – (abt 20); shelled, deveined, |
| And halved lengthwise | ||
| 1 1/2 | tb | Fresh lemon juice |
| 1/2 | lb | Feta cheese; chopped coarse |
| 12 | oz | Cream cheese; at room temperature |
| 1 | tb | Minced fresh oregano or marjoram leaves |
| (or 2 tspns crumbled dried oregano or | ||
| Marjoram) | ||
| 1 | Green bell pepper; cut julienne strips | |
| 1/2 | c | Kalamata or other brine-cured olives; pitted, sliced |
| 6 | Cherry tomatoes; sliced thin | |
| Crosswise |
INSTRUCTIONS
Make the phyllo shells: Keep the phyllo sheets stacked between 2 sheets of wax paper, and covered with a damp towel. Brush lightly 2 baking pans at least 17 inches long with some of the butter, lay 1 sheet of the phyllo lengthwise on one of the pans, and brush it lightly with some of the remaining butter. Layer and butter 7 more sheets of phyllo over the first sheet in the same manner and roll in the edges on all 4 sides, trimming excess dough at the corners, to form a 1/2-inch-wide rim. The phyllo rectangle should measure about 15 by 7 inches. Brush the rim lightly with some of the remaining butter and prick the bottom of the shell all over with the tip of a knife. Make a second shell on the second baking pan with the 8 remaining phyllo sheets and some of the remaining butter in the same manner, reserving 2 tablespoons of the butter in a small saucepan for the filling, and bake the shells in a preheated 400 degree oven, switching their positions in the oven and pressing the centers down gently after 5 minutes, for 10 minutes, or until they are golden. The shells may be made 1 day in advance and kept covered loosely in a cool dry place. Make the filling and assemble the pizzas: Add 1 teaspoon of the garlic to the pan of reserved butter and keep the butter warm. In a skillet heat the oil over high heat until it is hot but not smoking and in it saute the shrimp, stirring, for 1 minute, or until they begin to turn pink. Add the remaining 1 teaspoon garlic and saute the mixture, stirring, for 15 seconds. Add the lemon juice and salt and pepper to taste and transfer the mixture to a bowl. The shrimp may be cooked 1 day in advance, kept covered and chilled, and brought to room temperature. In a food processor blend the Feta and the cream cheese until the mixture is smooth, sprinkle 1 of the phyllo shells with half the oregano, and spoon half the cheese mixture into the shell, spreading it evenly with a long metal spatula (the pastry will flake quite a bit). Top the cheese mixture with half the bell pepper, half the olives, half the tomatoes, and half the shrimp, drained, drizzle half the garlic butter over the topping, and make a second pizza with the remaining shell, oregano, cheese mixture, bell pepper, olives, tomatoes, shrimp, and garlic butter in the same manner. The pizzas may be prepared up to this point 1 hour in advance and kept covered loosely. Bake the pizzas in a preheated 400 degree oven for 10 minutes. This recipe yields 15 to 20 hors d'oeuvre servings. Recipe Source: COOKING LIVE with Sara Moulton From the TV FOOD NETWORK - (Show # CL-8649 broadcast 06-07-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - [email protected] ~or- [email protected] 12-05-1998 Recipe by: Sara Moulton Converted by MM_Buster v2.0l.
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