Filo Pizza with Feta, Sun-Dried Tomatoes and Olives
Contributed by: Chris WebAdmin. of RecipesNow.com
- 20 sheets filo dough, each about 14 inches by 10 inches, thawed in the refrigerator if frozen
- 2 tablespoons unsalted butter
- 3 tablespoons olive oil
- 1/2 pound mozzarella cheese, shredded (2 cups)
- 1/4 pound feta cheese, finely crumbled (34 cup)
- 1/2 cup oil-cured black olives, pitted and chopped
- 1/2 cup drained oil-packed sun-dried tomatoes, chopped
- 4 green (spring) onions, including some tender green tops, thinly sliced
- 2 tablespoons chopped fresh mint
If necessary, trim the filo sheets to measure 14 inches by 10 inches. Immediately cover the filo with a
lightly dampened towel to prevent them from drying out.
In a small saucepan over medium-low heat, melt the butter with the olive oil. Remove from the heat;
set alongside the work surface.
Place about 3/4 cup of the mozzarella in a bowl. Add the feta, olives, sun-dried tomatoes, green
onions and mint and stir to mix well.
Position a rack in the upper third of an oven and preheat to 400 F.
Using a pastry brush, lightly coat a 12-inch-by-15-inch baking sheet with some of the butter-oil
Place one filo sheet on the baking sheet and brush it lightly with the butter-oil mixture. Cover it with a
second filo sheet and brush it lightly with the butter-oil mixture. Then sprinkle it evenly with about
1/4 cup of the cheese mixture. Continue stacking in the same manner, brushing each filo sheet with
the butter-oil mixture and sprinkling each second sheet with some of the filling, until all of the filo and
filling have been used. Brush the top layer with the butter-oil mixture. Sprinkle the remaining 1 1/4
cups mozzarella cheese evenly over the top.
Bake until the cheese melts and the filo is golden and crisp on the edges, 25 to 35 minutes. Remove
from the oven and immediadely slide the filo pizza off the sheet onto a large, decorative cutting board.
Cut into 2-inch squares and serve hot or warm directly from the board.
Serving Size: Makes 35; serves 12