Salty cheese, tomatoes, and basil make this a savory pizza worthy of sharing.. Pair with a tossed green salad for a light summer supper.

Phyllo Pizza with Feta, Basil, and Tomatoes

(2 ounces) shredded part-skim mozzarella

(2 ounces) finely crumbled reduced-fat feta cheese

(1 ounce) grated fresh Parmigiano-Reggiano cheese

oregano

salt

black pepper

(18 x 14–inch) sheets frozen phyllo dough, thawed

Cooking spray

plum tomato

green onions

basil leaves

Cut phyllo sheets in half crosswise. Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 tablespoons cheese mixture. Pat tomato slices with a paper towel. Arrange tomato slices on top of cheese, leaving a 1-inch border. Sprinkle with onions and the remaining 6 tablespoons cheese mixture. Bake at 375° for 20 minutes or until golden. Sprinkle with basil leaves.


Wine note: A good wine for this dish won't overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. A favorite that fills the bill: Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. The 2008 is $ —Karen MacNeil


Completely awesome -- good, light dinner and good with white wine as was recommended.  I hate that CL has so many recipes encouraging readers to spray cooking spray directly on the food.  That's gross; cooking spray contains propellant (which contains butane).  Use olive oil and mist it over or brush it with a silicone brush.  Or, as another reviewer said, phyllo was meant to baked with butter.  Definitely will make again.

meh.  boring.  Too much use of PAM gives this a chemical flavor.  No sauce makes it bland and dry.  Instructions are confusing.  Personal note:  I am mediterranean.  We use Phyllo extensively.  Phyllo needs butter.  B-U-T-T-E-R.  If you're not going to use butter, forget about working with Phyllo.  If you want a thin and light crust, use pita bread that has been split open, or lavash/tonir bread.

OK recipe, but doesn't satisfy a pizza craving by a long shot

So easy and light!  I added fresh parsley and skipped the onions (although I might add shallots next time).  I also upped the fresh oregano and basil.  Who would have thought that phyllo would make such a nice host for all of these fresh ingredients!

This pizza rocks!  I use Pep Farm pastry sheet as I don't have the patience for phyllo dough and it works great.

My husbands words:  Hit this one out of the park!" My kids didn't even pick the tomatoes off. Light, crispy, and delicious.  It took about 12 minutes in my convection oven.  I was a little worried the phyllo would be difficult to work with, but it was easy, just took a little time. My package came with 18 sheets so I doubled the recipe and omitted one layer. I have to admit I ate a double serving, but that's still not a bad dinner calorie count for me. If it were summer I could have gotten away with one serving and a salad. Would make a great appetizer for a special occasion and the possibilities are endless with the toppings. Next time I will try adding red onion, artichoke hearts, and kalamata olives.

Amazing pizza. The puff pastry layers can be a lot of work but it is absolutely worth it! Sooo good.

Made as one of many courses during a summer party, and it was welcomed more than traditional pizza.  Great flavor, crisp texture, and simple preparation.  Highly recommended for both weeknight meal and party prep.

Delicious! I made this tonight and I can honestly say that my family liked it better than our favourite restaurant pizza. I marinated the tomatoes with garlic, the basil and oregano and added a small amount of fresh mozzarella to the top of the pizza. Fantastic!!!!

This was delicious! I replaced the feta cheese with gorgonzola because I prefer the stronger flavor and it turned out very good.  I had to use extra cheese and oregano because I didn't read the directions close enough and ran out before I covered the tomatoes.  I will definitely make this for company, it would make a great summer dish.

We LOVED this. I probably made a more generous amount of the cheese - I didn't really measure, but had more than I think I should have. But it was SOOOO good. 
And really easy. I would make it again for sure. 
I also think it would be a good entertaining dish - maybe for a party as an app? We had it with a side salad. 
Hint - make sure you defrost the phyllo (take it out the night before and put it in the fridge)...it takes a long time (I forgot to take it out of the freezer and had to wait another day to make the recipe)

Great recipe if a little confusing.  I followed complete instructions.  I think next time I will cut back a little on the 1 inch crust around the edge, although my BF really liked that part.  We're looking forward to experimenting with other toppings in the future, maybe carmalized onions?  Light, crispy, cheesy and delicious.

Great recipe!  The pizza was light and crispy and the fresh ingredients made it even better.  I didn't use feta cheese because my boyfriend doesn't like it.  I substited parmesan cheese for the feta and it was still very yummy.  I served the pizza with a caesar salad.  My boyfriend still talks about the pizza and how light and delicious it was.

LOVED this pizza and can't wait to make it again!  I would make this for a casual or special meal - its that versatile.  I used phyllo dough that was apx 10x16 (i did not cut it in half) and doubled the cheese mixture.  I also added some diced chicken, although it didn't need anything else.

Great combination of ingredients! I knew I didn't make it correctly since I had so much phyllo left over. Having cut crosswise one of the phyllo "logs" I had one and a half left over?! Ran out of the cheeses to use any more phyllo. The half log that I did use only took around seven minutes to cook.  SO, where did I go wrong? Should both of the "logs" be used?  Hopefully someone will respond to my questions.

Great flavors.  I didn't use any phyllo sheets (mine had been in the freezer too long and didn't thaw well), but I used refrigerated pizza dough (and roughly cooked it before adding the toppings).  I used fresh basil, oregano and tomatoes from our garden.  The variety of cheeses and salt/pepper really created a perfect blend.  I'd make this again.  My husband loved it.

I made this for a small gathering I had this weekend and it went over great, even among guests who don't typically like vegetarian dishes.  I followed the recipe exactly, and it turned out wonderfully!  (I only needed to bake it for 15 minutes instead of 20.)  The pizza is crispy, tasty, and definitely different--I will definitely make this again!

I agree with "junebug" that directions are a bit confusing and I'm NOT a novice cook!  Why do you need 20  half sheets of pastry? I used 12 whole sheets and feel I could have gotten away with at least half of that.  That being said, it was probably one of the best light pizzas I have ever made.  Had cut my basil plant way back to make pesto a few days ago, so used oregano on top and still really enjoyed.  Husband agreed and wants to try again (soon) other combinations of herbs and cheeses.  I can see serving this as an appetizer for company, but it is rather labor intensive, so not an impromptu one.  Served with spicy greens salad and cool sauv blanc to drink;  nice combination of tastes and textures all around.

This pizza is awesome!  It is so packed with flavor!  I actually ended up making it with puff pastry and it worked great.  Absolutely delicious!  I will definitely make it again.

I really liked this pizza.  I didn't use as many layers of sheets as was called for, I think I used half but I followed the rest of the recipe as written.  Wonderful flavors and just a nice light meal for lunch.

We liked this, but found the instructions to be a bit confusing (but maybe that was because we're completely novice cooks).  Be sure you prevent the phyllo dough from drying out while prepping because if it does the pizza is really dry.  I think the previous reviewer's suggestion to use olive oil instead of cooking spray would also help with the dryness.

This pizza makes a refreshing summer meal.  I made it according to the recipe and I would not change anything.  I would like to experiment with other cheeses, herbs and toppings using phyllo dough as my pizza crust.  I served a favorite corn and tomato salad as a side dish.  It fits well into my weight watcher's plan-just 4 points!   It would make a wonderful appetizer cut into small squares when entertaining a crowd!  I definitely will make it again!

This is definitely a keeper!  Wonderful flavor.  Easy enough for weekday dinner, also impressive for guests.  In the cheese mixture I used fresh mozzarella and instead of feta, used ricotta and mixed in 1 garlic clove, finely minced. I also added some fresh thyme.  I thought I had phyllo sheets in my freezer, but I had puff pastry sheets so that's what I used.  I followed the same instructions to assemble the 'pizza', except I brushed olive oil, instead of cooking spray and added tomatoes to each layer, ending with cheese mixture &amp; tomatoes.  Had to bake longer because of using puff pastry.  I don't think using puff pastry detracted from the recipe -- the flavor was still outstanding.  Will definitely make this again &amp; again.

Loved this recipe and will make it many times again.  Prep work is key but putting together was a snap.  Everyone loved it.

phyllo pizza with feta, basil, and tomatoes

Servings: 4

Cost: $8.27 /serving

Author : Joanne Weir

Ingredients

Instructions

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