Ingredients Jump to Instructions ↓

  1. 5 Tbsp Butter , melted

  2. 14 Sheets Phyllo Dough (14"es X 9"es)

  3. 7 Tbsp Grated Romano Cheese , divided

  4. 1 cup Crumbled Feta Cheese

  5. 1 cup Thinly Sliced Red Onion

  6. 9 Plum Tomatoes , sliced

  7. 1 1/2 tsp Minced Fresh Sweet Basil

  8. 1/4 cup Fresh Parsley , finely chopped

  9. 1/2 tsp Sicilian Sea Salt , prefer mccormick gourmet collection

  10. 1/4 tsp Fresh Black Pepper

Instructions Jump to Ingredients ↑

  1. Brush a 15-in. x 10-in. x 1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2-in. x 9-in. rectangle.

  2. Line bottom of baking pan with two sheets of phyllo dough. Brush with butter and sprinkle with 1 tablespoon Romano cheese. Repeat layers 5 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.) Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with feta cheese; arrange red onion and plum tomatoes over cheese. Sprinkle with sweet basil, parsley, Sicilian sea salt, fresh black pepper, and any remaining Romano cheese. Bake at 375° for 20-25 minutes or until edges are golden brown. Cut phyllo pizza into 28 delicious appetizer squares. Serves: 28.


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