Greek Phyllo Pie

Recipe Ingredients

		For Phyllo Shells
1/2 cup	99g / 3.5oz	Unsalted butter - plus
2 tablespoons	30ml	Unsalted butter - melted, kept warm
16		Phyllo sheets - (17" by 12")
		For The Filling
2 teaspoons	10ml	Minced garlic
3 tablespoons	45ml	Olive oil
3/4 lb	340g / 11oz	Shrimp - (abt 20) - shelled, deveined,
		And halved lengthwise
1 1/2 tablespoons	22ml	Fresh lemon juice
1/2 lb	227g / 8oz	Feta cheese - chopped coarse
12 oz	340g	Cream cheese - at room temperature
1 tablespoon	15ml	Minced fresh oregano or marjoram leaves
		(or 2 tspns crumbled dried oregano or
		Marjoram)
1		Green bell pepper - cut julienne strips
1/2 cup	118ml	Kalamata or other brine-cured olives - pitted, sliced
6		Cherry tomatoes - sliced thin
		Crosswise

Recipe Instructions

Make the phyllo shells: Keep the phyllo sheets stacked between 2 sheets of wax paper, and covered with a damp towel. Brush lightly 2 baking pans at least 17 inches long with some of the butter, lay 1 sheet of the phyllo lengthwise on one of the pans, and brush it lightly with some of the remaining butter. Layer and butter 7 more sheets of phyllo over the first sheet in the same manner and roll in the edges on all 4 sides, trimming excess dough at the corners, to form a 1/2-inch-wide rim. The phyllo rectangle should measure about 15 by 7 inches. Brush the rim lightly with some of the remaining butter and prick the bottom of the shell all over with the tip of a knife. Make a second shell on the second baking pan with the 8 remaining phyllo sheets and some of the remaining butter in the same manner, reserving 2 tablespoons of the butter in a small saucepan for the filling, and bake the shells in a preheated 400 degree oven, switching their positions in the oven and pressing the centers down gently after 5 minutes, for 10 minutes, or until they are golden. The shells may be made 1 day in advance and kept covered loosely in a cool dry place.

Make the filling and assemble the pizzas: Add 1 teaspoon of the garlic to the pan of reserved butter and keep the butter warm. In a skillet heat the oil over high heat until it is hot but not smoking and in it saute the shrimp, stirring, for 1 minute, or until they begin to turn pink. Add the remaining 1 teaspoon garlic and saute the mixture, stirring, for 15 seconds. Add the lemon juice and salt and pepper to taste and transfer the mixture to a bowl. The shrimp may be cooked 1 day in advance, kept covered and chilled, and brought to room temperature.

In a food processor blend the Feta and the cream cheese until the mixture is smooth, sprinkle 1 of the phyllo shells with half the oregano, and spoon half the cheese mixture into the shell, spreading it evenly with a long metal spatula (the pastry will flake quite a bit). Top the cheese mixture with half the bell pepper, half the olives, half the tomatoes, and half the shrimp, drained, drizzle half the garlic butter over the topping, and make a second pizza with the remaining shell, oregano, cheese mixture, bell pepper, olives, tomatoes, shrimp, and garlic butter in the same manner. The pizzas may be prepared up to this point 1 hour in advance and kept covered loosely. Bake the pizzas in a preheated 400 degree oven for 10 minutes.

This recipe yields 15 to 20 hors d'oeuvre servings.

Source:
COOKING LIVE with Sara Moulton - From the TV FOOD NETWORK - (Show # CL-8649 broadcast 06-07-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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