Frozen phyllo dough provides an interesting alternative to thin-crust pizza, with a feather-light crunch that makes this dish heavenly. Make it as a summery appetizer with a glass of wine, or pair it with a salad for a light supper.
- 1/2 cup (2 ounces) shredded part-skim mozzarella
- 1/2 cup (2 ounces) finely crumbled reduced-fat feta cheese
- 1/4 cup (1 ounce) grated fresh Parmigiano-Reggiano cheese
- 1 tablespoon chopped fresh oregano
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 10 (18 x 14–inch) sheets frozen phyllo dough, thawed
- Cooking spray
- 2 cups thinly sliced plum tomato
- 1/3 cup thinly sliced green onions
- 1/4 cup fresh basil leaves
- Preheat oven to 375°.
- Combine first 6 ingredients in a bowl.
- 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.
A good wine for this dish won’t overwhelm the delicate phyllo but will stand up to the salty cheeses and fresh basil. Try Veramonte Sauvignon Blanc Reserva from the Casablanca Valley of Chile. (The 2008 is $11.)