Recipe By Chef Jim Coleman

Phyllo dough may look fancy, but it isn't complicated. Don't be concerned if it tears because it doesn't show after it's baked. If you want to cut down on saturated fat, blend two tablespoons of butter with 2 tablespoons extra virgin olive oil for brushing.

Ingredients

• 4 ounces feta cheese, crumbled (1 cup)
• 1 tablespoon chopped fresh oregano
• 2 tablespoons extra-virgin olive oil
• ½ teaspoon freshly ground black pepper
• 8 sheets phyllo dough
• ¼ cup butter or margarine, melted
• 3 large plum tomatoes (9 ounces), sliced
• ½ cup very thinly sliced red onion
• 24 cooked large shrimp, peeled and deveined

Directions

1. Heat oven to 375°F. Grease a 15-½ x 10-½ inch jellyroll pan or a small sheet pan.

2. Toss feta cheese with the oregano, oil and pepper in a small bowl until combined.

3. Arrange one sheet of the phyllo dough in a prepared pan and brush lightly with butter. Layer with the remaining phyllo, buttering each sheet. Arrange tomatoes on top, top with cooked shrimp and sprinkle with the feta mixture and then the onion. Bake for 20 minutes. Cut into
2-½ inch squares. Makes 24 squares, each topped with one shrimp.

Make-Ahead Tip: Assemble and bake the pizza. Cool; cover and store at room temperature for up to 6 hours.