Recipe - Parsley Pesto And Feta Phyllo Pizza

FOR PESTO
3 cup Packed fresh parsley leaves;
preferably
; flatleafed (about
; 3 bunches), rinsed
; and spun dry
2 lg Garlic cloves; chopped
1/3 cup Freshly grated Parmesan
cheese
1/3 cup Pine nuts; toasted until
; golden and cooled
1/3 cup Olive oil
Three fourths 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 tablespoon Freshly grated Parmesan
cheese; (about 2 ounces)
Three fourths cup Crumbled feta cheese; (about
One fourth pound)

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 One fourth inch,
pressing to top sheet, and fold up a 1/4inch 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.