Ingredients

Serves 4 to 6 as an entrée or 8 to 10 as an hors d'oeuvre

　　

For pesto

3 cups packed fresh parsley leaves, preferably flat-leafed (about 3 bunches), rinsed and spun dry

　　2 large 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 stick (6 tablespoons) unsalted butter, melted and kept warm

　　10 sheets phyllo, stacked between 2 sheets of wax paper and covered with a kitchen towel

　　9 tablespoons freshly grated Parmesan cheese (about 2 ounces)

　　3/4 cup crumbled feta cheese (about 1/4 pound)

　　

Step 1

Preheat the oven to 400°F.

　　

Make pesto:

Step 2

In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap.

　　

Step 3

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.

　　

Step 4

Spread pesto and phyllo crust and sprinkle with feta.

　　

Step 5

Bake pizza in middle of oven until crust is golden, about 15 minutes.