Chicken and Tomato Phyllo Pie

Last weekend we went up and visited the in-laws. Within just a few minutes of walking in the door, my husband's stepmother alerted me of a recipe that I just had to try (it's nice having a fellow cook in the family!). She pulled out a copy of Relish magazine and showed me the most gorgeous looking pizza made with phyllo dough. I told her that I had never cooked with phyllo dough, but this thing looked so awesome I knew I had to take on the challenge.

I made a few tad changes to the recipe, like adding the chicken. Unfortunately for me, if you ask my husband, a meal is not really a meal without some meat. So I find myself always adding in some meat even if a recipe is perfect the way it is. But I ended up really liking the addition of the chicken, and it made the pizza a little more hearty.

I was rather intimidated by the phyllo dough, but it really was a cinch. You can use any size phyllo dough that you want, just increase or decrease the cooking time depending on what you use. My grocery store had 9" by 14" sheets of dough, so we ended up with a little pizza that was perfect for the two of us. The finished results were so gorgeous and delicious.



Chicken and Tomato Phyllo Pie
(adapted from Relish magazine)

1/4 cup butter, melted
2 garlic cloves, crushed
8 phyllo sheets
1/2 cup shredded cooked chicken breast
1 cup shredded mozzarella
3 medium red and/or orange tomatoes, thinly sliced
1/4 cup sliced red onion
4 oz. crumbled feta cheese
1/3 cup chopped fresh basil

1. Lightly grease a large baking sheet. Preheat oven to 375 degrees F.

2. Combine butter and garlic. Place 1 phyllo sheet on pan. Brush with butter mixture. Repeat with remaining phyllo sheets and butter mixture.

3. Sprinkle phyllo with mozzarella to within 2.5 inches of the edges, top with sliced tomatoes, chicken, and onion. Sprinkle with feta cheese and basil. Roll phyllo edges to form rim. Bake approximately 20 minutes, until phyllo is crisp and cheese is melted.

Serves 4-6