These nifty and tasty little flatbreads were an easy way to use up my remaining phyllo dough. They came together so effortlessly, but tasted absolutely gourmet, combing lovely flavors like sun-dried tomato, basil, onion, garlic, and olive oil.
For tips on working with phyllo dough, click here.
Ingredients:
- 4 sheets phyllo dough
- 1 tomato, sliced
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 2 teaspoon olive oil
- 1/4 cup fresh baby spinach
- 1/4 cup sliced onion
- 1 clove garlic, minced
- 2 tablespoons crumbled feta
- 3 tablespoons sun dried tomato pesto
- Preheat oven to 375°F. On a baking sheet, unroll the 4 sheets of phyllo dough, layering them one on top of the other.
- Brush the dough with one teaspoon of the olive oil, then spread the sun-dried tomato pesto on top of the dough with the back of a spoon.
- Top with spices, tomatoes, onion, minced garlic, feta, and spinach. Drizzle remaining olive oil on top.
- Cut in to three pieces and bake for 12-15 minutes until dough is golden and crispy. Enjoy.