| 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 | 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 | T | Freshly grated Parmesan |
| cheese about 2 ounces | ||
| 3/4 | c | Crumbled feta cheese, about |
| 1/4 pound |
INSTRUCTIONS
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.
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Nutrition (calculated from recipe ingredients)
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Calories: 3616
Calories From Fat: 2720
Total Fat: 309.2g
Cholesterol: 712.5mg
Sodium: 7769.6mg
Potassium: 1618.1mg
Carbohydrates: 33.1g
Fiber: 5.9g
Sugar: 10g
Protein: 183.3g