Ingredients
12 sheets phyllo dough (14x9 inches)2 tablespoons olive oil2 tablespoons dry bread crumbs2 tablespoons prepared pesto3/4 cup crumbled feta cheese, divided1 medium tomato, cut into 1/4-inch slices1 large yellow tomato, cut into 1/4-inch slices1/4 teaspoon pepper5 to 6 fresh basil leaves, thinly sliced
Preparation
Preheat oven to 400°. Place 1 sheet of phyllo dough on a baking sheet lined with parchment. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Brush with 1/2 teaspoon oil and sprinkle with 1/2 teaspoon bread crumbs. Repeat layers, being careful to brush oil all the way to edges.
Fold each side 3/4 in. toward center to form a rim. Spread with pesto and sprinkle with half the feta cheese. Alternately arrange the red and yellow tomato slices over cheese. Sprinkle with pepper and remaining feta.
Bake until crust is golden brown and crispy, 20-25 minutes. Cool on a wire rack for 5 minutes. Remove parchment before cutting. Garnish with basil.
