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FILO PIZZA WITH FETA AND OLIVES
serves: 12
can
be assembled a day in advance, refrigerated and bake as needed.
20 sheets
filo dough
2 tablespoons unsalted butter, melted
3 tablespoon olive oil
2 cups shredded mozzarella cheese
3/4 cup finely crumbled feta cheese
1/2 cup oil cured black olives, pitted and chopped
1/2 cup drained
oil-packed sun-dried tomatoes, chopped
4 green onions, thinly sliced
2
tablespoon chopped fresh mint
Preheat oven to 350 degrees.
Combine
butter and oil in a small bowl. Combine 1 cup of the mozzarella cheese with
feta, olives, tomatoes, onions, and mint. Lightly coat a 12-by-15-inch baking
sheet with some of the butter-oil mixture.
Place a filo sheet on the baking
sheet and brush it lightly with the butter-oil mixture. Cover it with a second
sheet and brush with more butter-oil. Then sprinkle it evenly with about 1/4
cup of the cheese mixture.
Continue stacking in the same manner until all
filo and cheese have been used. Brush the top with butter-oil.
Sprinkle the
remaining mozzarella evenly over the top. Bake until cheese melts and the filo
is golden and crisp on the edges, 25-35 minutes.
Remove from the oven and
immediately slide the filo pizza off the sheet onto a large cutting board.
Cut into 2-inch squares and serve hot or warm.
