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Phyllo Pizza With Feta And Tomatoes

pizza

1/4 cup olive oil
1 teaspoon dried oregano
8 sheets phyllo pastry
1/2 cup dry bread crumbs
2 cups shredded mozzarella cheese
3 tomatoes; thinly sliced; or
10 canned tomatoes; chopped and drained
1/3 cup pitted black olives; coarsely chopped
1 cup crumbled feta cheese

In small bowl, combine oil with half of the dried oregano; set aside. Cut phyllo sheets in half crosswise; place 1 sheet on lightly greased pizza pan or baking sheet, covering remaining phyllo with damp cloth to prevent drying out. Brush sheet lightly with some of the oil mixture; sprinkle with about 1 teaspoon bread crumbs. Centre next sheet on top so corners do not align. Brush top sheet lightly with some of the oil mixture; sprinkle with 1 teaspoon of the bread crumbs. Repeat with remaining phyllo, rotating sheets around pan. Fold edges over to form raised rim. Scatter mozzarella cheese evenly over phyllo base; arrange tomatoes over cheese. Sprinkle with remaining dried oregano, then chopped olives and feta cheese. Brush rim with some of the oil mixture. Bake in bottom third of 375°F oven for 20 to 25 minutes or until cheese is melted and phyllo is golden. Serve hot or at room temperature. Cut into slices. TIP: If feta is extremely salty, rinse the cheese before crumbling.

Contributor: Canadian Living - March, 1998

Yield: 8 pieces

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