Prep 25 mins
Cook 10 mins
From the Santa Monica Mirror. You can substitute butter-flavored cooking spray for the butter, and vary the toppings with whatever you like: spinach, broccoli, cheddar, red pepper flakes, etc. Children like to help.
- 8 sheet phyllo pastry, defrosted
- 44.37 ml butter, melted
- 236.59 ml mozzarella cheese, shredded
- 158.51 ml cherry tomatoes, halved
- 158.51 ml olive, pitted
- 4.92 ml dried oregano (or 1 T fresh)
- salt & pepper
- Preheat oven to 400 degrees.
- Line a baking sheet with foil, and brush with melted butter or coat lightly with cooking spray.
- Layer all 8 sheets of filo, alternating with butter or spray. (Follow package instructions about keeping unused sheets under a damp towel.).
- Divide cheese into small mounds (about 1 T each), evenly spaced in rows across pastry. Aim for a 4x5 grid.
- Top each mound of cheese with an olive and half a cherry tomato.
- Sprinkle oregano, salt & pepper over top.
- Bake 7-10 minutes, until pastry is puffed and cheese is melted.
- Cut into squares with a pizza cutter and serve immediately.
Great appetizer! Didn't have fresh tomatoes- canned went well. I added a bit of feta cheese on top and chopped beet greens pre steamed (had to figure out what to do with those guys).
CC, I made this a bit differently than the recipe requested. As there are only two of us, I put down four sheets of phyllo as directed. On half of the sheet I put mozzarella, tomato slices, fresh basil strips, more mozzarella and a drizzle of olive oil. I then topped it with another phyllo sheet and folded it all in half. Baked at 350 for eight minutes, it was absolute pefection. Thank you so much for giving me the courage to make phyllo pizza!