4 points per slice

CoCo - January 15, 2007 12:53:31 PM PST

For all of you Weight Watcher people out there.

29 of 31 found this review helpful.

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Great phyllo-pizza idea!

MGH - January 29, 2007 04:30:33 PM PST

This is a good recipe. I work with phyllo a lot, at least once a week, often twice, making a feta-and-egg pastry (called *banitsa*) that is very traditional in my country. This recipe does require the listed 1/4 cup of olive oil for this many sheets. With less, you\'d be munching on dry burned phyllo flakes underneath the tomatoes, but you can coat every other sheet, and you can use fewer sheets as another reviewer stated. If the recipe didn\'t call for pesto, I\'d even recommend adding a spoonful of butter to the olive oil for flavor. Also, feta is a good cheese, less processed, less fatty and natural.

BTW, after you\'ve worked with phyllo a couple of times you\'ll realize that most of the thawing and wet-towel-over-it advice is just to intimidate and place a gourmet value over recipes. I always keep a box of phyllo in the fridge, *not* in the freezer, to use it at a moment\'s notice. Once you have your ingredients prepped, layering the sheets is pretty fast and does not leave enough time for the phyllo to dry. Enjoy this pizza!

12 of 12 found this review helpful.

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Even my 2-year-old likes it!!

Jen - February 26, 2007 03:05:41 PM PST

This is a wonderful recipe! Even my two-year old will eat it. I did vary the recipe a little, I added spinach and yellow peppers to make it colorful. We love this recipe and have it at least once a week.

11 of 11 found this review helpful.

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Try Pam

queeninthekitchen - April 2, 2007 05:52:42 PM PST

I make several phyllo dough recipes and have always substituted a quick spray of butter flavored Pam or Olive oil Pam. I have not made the recipe yet but will try it soon using my tried and true method. It is easier to spray phyllo dough than to brush it with oil. I make another similar recipe with onions and mustard.

9 of 9 found this review helpful.

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Modify it if you want to reduce the fat content

Cher B - January 22, 2007 01:20:33 PM PST

It seems like a lot of folks are concerned about the fat content in the recipe. You could swith to lower fat cheeses and cut the olive oil down a bit (olive oil is \'good fat\') I was even think about trying to make a variation using whole wheat pizza.

9 of 9 found this review helpful.

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Cut down on the calories and eat the whole thing!

.%23index - January 29, 2007 03:13:23 PM PST

This recipe is really wonderful, but like most low cal dinners, the serving size is unrealistic. Here are some ways to combat that:

First, use half of the phyllo sheets it calls for. You make not get the cakey texture, but the crust will be crunchy and flaky.

Second, don\'t coat every piece with oil: just the first and the second to last will do fine. (the oil soaks through the sheets). The recipe is really too oily for me, personally. Also- you can use low fat cheeses, but cutting down on the amount of phyllo is really the way to go- or else all of us watching our weight will go to bed hungry!

Enjoy this dish- you deserve it. And paired with a spinach salad, it is an excellent dish sure to healthily feed the entire family!

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Great texture variations..but given cooking time way long

omgwftbqq - January 24, 2007 05:28:09 PM PST

Flaky crust contrast with inner part is terrific. Mine was done after 15, so don\'t walk away thinking you\'ll check after 25 minutes. This is a great recipe for variations. Olive oil is good fat, don\'t complain, and while phyllo is not a very good carb, there are probably like 10 calories in all the phyllo in one pizza. That and tomatoes\' calorie lack are a big part of the skewed fat ratio. This is healthy; quit trippin\'.

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Try Whole Wheat Fillo...

emty0 - February 12, 2007 02:09:32 PM PST

I haven\'t tried the recipe yet, but it sounds great. I use the whole wheat fillo dough when I can find it at whole foods (they don\'t seem to always carry it but it does show up around holidays). It is healthier and a bit thicker so I find it less apt to crumble and easier to work with than the regular. No one has complained about the taste in my family and I honestly think it tastes better than the regular.

Obviously the person squacking about the fat hasn\'t had a pizza in their life.

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Previous poster has no concept of good fats

wsjdelivers - December 24, 2006 02:34:17 PM PST

Previous poster doing math with a calculator about this recipe is clearly brain washed about the FDA\'s food pyramid. Needless to say, just look around to see the obesity in this country to see the result of following that type of breakdown.

This is a terrific dish and is a great variation on a pizza, but much healthier. Most of the fat in this dish is good fat from olive oil and from cheese. It?s an excellent recipe along the Mediterranean diet.

PS: for the previous poster: fat doesn\'t make you fat. I just pray you are not an RD, spreading this nonsense around.

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Bobali

jules - March 26, 2007 02:25:50 PM PST

Would have been better and easier if I\'d just put it on a bobai crust. This kind of dough is so hard to work with and was a little to doughy. Great toppings though.

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Tasty

scottysgirl111 - February 26, 2007 03:28:36 PM PST

Very good. And people, take a GOOD HARD LOOK at what most people in this country are eating for dinner, and you will see that YES this is indeed healthy. Vegetables, good fat, and no red meat--which contains compounds known to increase the rates of most cancers and heart attacks. Still, I think the biggest issue is that people in this country just need to exercise..but that is another story--great recipe, healthy, and satisfying.

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Negligible fat content

stellar_d2009 - August 17, 2009 01:53:03 PM PST

All the talk about the fat content.... there\\'s hardly any cheese on this. Only 9 grams per serving... leave the cheese off then!

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Yay tomatoes!

Dandelions In Bullet Holes - June 8, 2008 06:59:32 PM PST

Definitely trying this! I love feta, tomatoes, and basil!

troy_burk: The most of the fat probably comes from the olive oil, an unsaturated fat or "good" fat. So don\'t freak out about the fat content.

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margarine?.....

ucc_macaf90 - May 15, 2007 03:19:53 PM PST

try using a light fat free butter, vegan butter, butter spray etc.
butter the sheets as you would oil them regular recipe nothing to it!
recipe looks good. i usually just make spanakopitas, try it spinach and feta lovers, its good. for feta lovers try tiropites. okay later.

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more vegetarian recepes on Supreme Master Television

gyurovi - April 23, 2007 02:10:30 PM PST

cooking shows on Supreme Master Television. Fantastic things, healthy and easy! Don\'t miss. Available online

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healthy?

ldt63 - January 8, 2007 02:47:58 PM PST

without knowing percentage of saturated vs. unsaturated you can\'t know if it\'s "good fat" and the body just sees FAT... 56% is high no matter how you look at it but if other issues such as cholesterol or sodium are your concern then this might be for you.. I\'m sure it\'s yummy and "healthy" doesn\'t necessarily mean "diet".

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Great Recipe...

ahughes798%40ameritech.net - February 5, 2007 05:58:13 PM PST

Very tasty. Also loaded with fat...and WSJ..if you\'re counting calories....fat has a lot of them..good or bad. Why so hostile?

Too much fat CAN make one fat. If you take in more calories than you burn, you will gain weight. Period.

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This is not healthy eating

troy_burk - December 18, 2006 02:46:12 PM PST

How can this be called a healthy meal when over 56% of the total calories from this recipe are derived from fat? Nine grams of fat at 9 calories per gram of fat provides the eater with 81 total calories from fat. Total calories in the dish: 144 calories. Total calories from fat: 81/144=56.25%.

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