Ingredients
- 12 14-by-18-inch or 24 9-by-14-inch sheets phyllo dough
- 1/4 cup extra-virgin olive oil
- 1 tablespoon plain dry breadcrumbs
- 2 tablespoons prepared pesto
- 3/4 cup crumbled feta cheese (about 4 ounces)
- 1 large red tomato, cut into 1/4-inch slices
- 1 large yellow tomato, cut into 1/4-inch slices
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground pepper to taste
- 10-12 small basil leaves
Description
Food Network
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