=== FOR PHYLLO SHELLS ===
1/2 c Unsalted butter; plus
2 tb Unsalted butter; melted,
-kept warm
16 Phyllo sheets; (17″ by 12″)
=== FOR THE FILLING ===
2 ts Minced garlic
3 tb Olive oil
3/4 lb Shrimp – (abt 20); shelled,
-deveined,
And halved lengthwise
1 1/2 tb Fresh lemon juice
1/2 lb Feta cheese; chopped coarse
12 oz Cream cheese; at room
-temperature
1 tb Minced fresh oregano or
-marjoram leaves
(or 2 tspns crumbled dried
-oregano or
Marjoram)
1 Green bell pepper; cut
-julienne strips
1/2 c Kalamata or other
-brine-cured olives; pitted,
-sliced
6 Cherry tomatoes; sliced thin
Crosswise
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.
Yields
15 servings