Ingredients:
PESTO
* 3 cups fresh parsley leaves -- packed, rinsed and spun dry
* 2 cloves garlic cloves -- chopped
* 1/3 cup parmesan cheese -- freshly grated
* 1/3 cup pine nuts -- toasted until golden and cooled
* 1/3 cup olive oil
* 6 tablespoons unsalted butter, melted and kept warm
* 10 sheets phyllo stacked between sheets of wax paper and covered with a kitchen towel
* 9 tablespoons parmesan cheese -- freshly grated
* 3/4 cup crumbled feta cheese
Directions:
Preheat the oven to 400°F.
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.
