Skip to main content
Epicurious

Parsley Pesto and Feta Phyllo Pizza

3.1

(4)

Recipe information

  • Yield

    Serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre

Ingredients

For pesto

3 cups packed fresh parsley leaves, preferably flat-leafed (about 3 bunches), rinsed and spun dry
2 large 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
3/4 stick (6 tablespoons) unsalted butter, melted and kept warm
10 sheets phyllo, stacked between 2 sheets of wax paper and covered with a kitchen towel
9 tablespoons freshly grated Parmesan cheese (about 2 ounces)
3/4 cup crumbled feta cheese (about 1/4 pound)

Preparation

  1. Step 1

    Preheat the oven to 400°F.

  2. Make pesto:

    Step 2

    In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap.

  3. Step 3

    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 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.

    Step 4

    Spread pesto and phyllo crust and sprinkle with feta.

  4. Step 5

    Bake pizza in middle of oven until crust is golden, about 15 minutes.

TagsPizzaSavory Pie and TartParsleyHerbs & SpicesGarlicRoot VegetableVegetableParmesanCheeseDairyPine NutNutPhyllo DoughFetaStarterSideBrunchDinnerVegetarianOven BakeFood ProcessorGourmet
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Double-Tomato Focaccia
This no-knead knockout gets its punch from tomatoes in two different ways.
Tomato Aguachile
Juicy peak-season tomatoes make the perfect plant-based swap for aguachile.