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PHYLLO PIZZA GREEK STYLE




Source of Recipe


Stoneyfield Farms submitted to this forum by ldyolake


List of Ingredients




4 sheets of phyllo dough
1/4 cup olive oil
1 cup feta cheese, crumble
1 cup Stonyfield Farm fat free plain yogurt
1 Tablespoon white balsamic vinegar
Sea salt and fresh ground black pepper to taste
1 cup baby spinach
1/2 cup fresh tomatoes, diced
1/4 cup red onions, thinly sliced
1/4 cup kalamata olives, sliced
2 tablespoons of fresh parsley, chopped



Recipe



Preheat oven at 350°F. Stack 4 sheets of phyllo, one on top of the
other. Using a sharp knife cut dough in half, creating a long
rectangular shape. Brush the bottom of a baking sheet with olive oil.
Place the first phyllo dough on the baking sheet and brush lightly all
the edges and all over with olive oil. Place the second phyllo on top of
the first and repeat until all 4 sheets of phyllo are well brushed and
neatly stack. Using a long knife cut the dough into 4 to 6 portions.
Bake only the phyllo dough, until golden brown, about 2-3 minutes.
Remove phyllo from the oven and gently transfer it on a serving platter.

In a separate bowl, mix together the feta cheese, yogurt, vinegar and
season to taste with salt and pepper.

Spread baby spinach on top of the crispy phyllo followed by diced
tomatoes, onions and olives. Drizzle feta yogurt dressing all over and
garnish with chopped parsley.
Serve immediately.

Yields
4-6 servings

Nutrition Facts:

Calories 230; Calories from Fat 150; Total Fat 17g; Saturated Fat 5mg;
Cholesterol 25mg; Sodium 440mg; Total Carbohydrates 13g; Fiber 2g;
Sugars 5g; Protein 7g; Vitamin A 15%; Vitamin C 10%; Calcium 20%; Iron
8%