Filo pizza with feta and olives.
18-20 sheets filo dough, 10×14″
2 tbsp. butter or substitute
3 tbsp. olive oil
1/2 lb. mozzarella cheese, shredded
1/4 lb. feta cheese, crumbled
1/2 cup kalamata olives, pitted and chopped
1/2 cup of sun-dried tomatoes or red bell pepper, chopped
2 tbsp. fresh basil, chopped
Melt the butter with the olive oil over low heat. Move saucepan to your work area. Place about half of the mozzarella in a bowl. Add feta, olives, tomatoes/peppers, and basil. Stir well.
Place a rack in upper half of oven and preheat to 400 F.
Lightly grease a baking sheet with the butter/oil mixture. Place one filo on the baking sheet and brush lightly with the butter/oil. Cover with a second sheet and repeat. Sprinkle evenly with 1/4 of the cheese mixture. Continue stacking in the same way until the mixture is gone. Add 2-4 filo sheets on the top, buttering each, then sprinkle the remaining mozzarella over the very top.
Score, or cut with cooking shears, into squares, to facilitate cutting after baking.
Bake until cheese melts and filo is golden brown; about 25-35 minutes. Slide onto large cutting board, slice through and serve.