| 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
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