0
(0)
CATEGORY CUISINE TAG YIELD
Dairy, Grains December 19 1 servings

INGREDIENTS

3 c Packed fresh parsley leaves; preferably
; flat-leafed (about
; 3 bunches), rinsed
; and spun dry
2 lg Garlic cloves; chopped
1/3 c Freshly grated Parmesan cheese
1/3 c Pine nuts; toasted until
; golden and cooled
1/3 c Olive oil
3/4 Stick unsalted butter; melted and kept
; warm (6
; tablespoons)
10 Sheets phyllo; stacked between 2
; sheets of wax paper
; and covered with a
; kitchen towel
9 tb Freshly grated Parmesan cheese; (about 2 ounces)
3/4 c Crumbled feta cheese; (about 1/4 pound)

INSTRUCTIONS

FOR PESTO
Preheat the oven to 400F.
Make pesto:
In a food processor blend well all pesto ingredients. Pesto may be made 3
days ahead and chilled, surface covered with plastic wrap.
Lightly brush a large baking sheet with some butter and put 1 sheet phyllo
on butter. Lightly brush phyllo with some remaining butter and sprinkle
with 1 tablespoon Parmesan. Put another sheet phyllo over cheese, pressing
firmly so that it adheres to bottom layer. Butter, sprinkle with cheese,
and layer remaining phyllo in same manner, ending with a sheet of phyllo.
Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch,
pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
Spread pesto and phyllo crust and sprinkle with feta.
Bake pizza in middle of oven until crust is golden, about 15 minutes.
Serves 4 to 6 as an entree or 8 to 10 as an hors d'oeuvre.
Gourmet December 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

A Message from our Provider:

“Find God and you find everything”

How useful was this recipe?

Click on a star to rate it!

Average rating 0 / 5. Vote count: 0

No votes so far! Be the first to rate this recipe.

We are sorry that this recipe was not useful for you!

Let us improve this recipe!

Tell us how we can improve this recipe?