• 1.5 cups shredded mozzarella cheese
  • 1/2 cup pizza sauce
  • Salt and black pepper
  • 1 pound phyllo dough thawed
  • 1/2 cup green or black olives and or any other toppings you like
  • olive oil spray for phyllo dough

Let's do it!

Preheat oven to 375 F degrees.

Cover the phyllo sheets with a wax paper and then put a  kitchen towel on top of the waxed paper. Phyllo dough dries out really quickly.

Place one piece of phyllo dough on a large cutting board, cover the rest, and then carefully spray on top with olive oil

Place another sheet on top and repeat until you have 4 sheets of dough total. Spray again olive oil.

Cut the phyllo dough into 12 rectangles (cut the long side into 4 pieces and the short side into 3 pieces)

Pick up one rectangle and push the center into the bottom of the muffin tin holes. Press on the sides gently to make a cup. Repeat with the remaining dough pieces.

Using a teaspoon spread one full teaspoon of pizza sauce at the bottom of each phyllo cups

On top fill with mozzarella cheese and add all toppings you like.

Bake until brown and crisp, about 20 minutes.

Serve warm.

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