Mediterranean Flatbread with Flaky, Phyllo Crust
This Mediterranean Flatbread starts out with a flaky phyllo dough crust, that melts in your mouth. Then it’s layered with incredible flavors from pesto, sun dried tomatoes, feta cheese, and kalamata olives! And it's ready in just 20 minutes!
Prep Time 8 minutes
Cook Time 12 minutes
Total Time 20 minutes
Servings 6 servings
Preheat oven to 375 degrees (F).
Line a baking sheet with parchment paper.
Lay one single sheet of phyllo on the parchment paper. Brush lightly with a coating of the melted butter.
Layer another single sheet of phyllo dough on top of the first. Brush this one lightly with melted butter. Repeat this process, layering all sheets of phyllo, until none remain.
Spread pesto evenly on top of phyllo dough crust.
Top with feta cheese, kalamata olives, and sun dried tomatoes.
Bake for 12-15 minutes, Keep a close watch - it's done when the crust turns golden brown.
Calories: 360kcal | Carbohydrates: 24g | Protein: 6g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 56mg | Sodium: 786mg | Potassium: 195mg | Fiber: 1g | Sugar: 2g | Vitamin A: 835IU | Vitamin C: 1.8mg | Calcium: 118mg | Iron: 1.9mg