Recipe for Parsley Pesto and Feta Phyllo Pizza 
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Yield:
1 servings
Ingredients:
Amount Ingredient
FOR PESTO ----------------
3 cup Packed fresh parsley leaves, preferably flat-leafed (about 3 bunches), rinsed and spun dry
2 lrg Garlic cloves, chopped
1/3 cup Freshly grated Parmesan cheese
1/3 cup Pine nuts, toasted until golden and cooled
1/3 cup Olive oil
3/4 stk unsalted butter, melted and kept warm (6 tablespoons)
10 sht phyllo, stacked between 2 sheets of wax paper and covered with a kitchen towel
9 tbl Freshly grated Parmesan cheese, (about 2 ounces)
Instructions:
Instructions: Preheat 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.

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