Try this Parsley Pesto And Feta Phyllo Pizza recipe, or contribute your own.
Suggest a better descriptionPreheat the oven to 400F. Make pesto: In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap. 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. Spread pesto and phyllo crust and sprinkle with feta. Bake pizza in middle of oven until crust is golden, about 15 minutes. Serves 4 to 6 as an entree or 8 to 10 as an hors doeuvre. Gourmet December 1994
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Serving Size: 1 Serving (113g) | ||
Recipe Makes: 1 servings | ||
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Calories: 551 | ||
Calories from Fat: 390 (71%) | ||
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Amt Per Serving | % DV | |
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Total Fat 43.4g | 58 % | |
Saturated Fat 17.9g | 90 % | |
Monounsaturated Fat 20.5g | ||
Polyunsanturated Fat 2.9g | ||
Cholesterol 78.5mg | 24 % | |
Sodium 1366mg | 47 % | |
Potassium 135.8mg | 4 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 0.1g | 1 % | |
Sugars, other 5.5g | ||
Protein 34.7g | 50 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 551
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