1 cup crumbled feta cheese
1 tablespoon chopped fresh oregano
2 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
8 sheets phyllo dough
1/4 cup soy butter, melted
3 large plum tomatoes, sliced
1/2 cup very thinly sliced red onion
Heat oven to 375 degrees. Grease a 15-1/2 x 10-1/2-inch jelly-roll pan. Toss feta with oregano, oil and pepper in small bowl until combined.
Arrange 1 sheet phyllo dough in prepared pan and brush lightly with butter. Layer with remaining phyllo, buttering each sheet. Arrange tomatoes on top. Sprinkle with feta mixture, then onion. Bake 20 minutes. Cut into 2-1/2-inch squares. Makes 22squares Phyllo Pizza.
Assemble and bake the pizza. Cool; cover and store at room temperature up to 6 hours.
Calories: 65; Total fat: 5g; Saturated fat: 2g; Cholesterol: 9mg; Sodium: 104mg; Carbohydrate: 4g; Protein: 1g
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