Emprimir
Correo Electrónico
Add a photoRaciónes: 10
Ingredientes
Direcciones
- Preheat oven to 350 degrees (180 C)
- Heat butter in a saucepan. Set aside.
- Brush baking sheet with melted butter and spread out 1 sheet of the phyllo pastry dough.
- Brush the top with melted butter and sprinkle with Parmesan. Cover with 1 sheet of phyllo pastry dough and repeat with melted butter and Parmesan till you have 7 layers.
- Spread out pesto proportionately across the surface, add in Provolone cheese and tomatoes top of phyllo dough. Garnish with basil leaves.
- Variations: You can also try feta, any available fresh herbs and roasted vegetables.
- Bake for 30 min.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 44g | |
| Recipe makes 10 servings | |
| Calories 184 | |
| Calories from Fat 163 | 89% |
| Total Fat 18.58g | 23% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 47mg | 16% |
| Sodium 244mg | 10% |
| Potassium 54mg | 2% |
| Total Carbs 0.82g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.4g | 0% |
| Protein 4.22g | 7% |
