- 3 cups packed fresh parsley leaves, preferably flat-leafed (about 3 bunches), rinsed and spun dry
- 2 large garlic cloves, chopped
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup pine nuts, toasted until golden and cooled
- 1/3 cup olive oil
- 3/4 stick (6 tablespoons) unsalted butter, melted and kept warm
- 10 sheets phyllo, stacked between 2 sheets of wax paper and covered with a kitchen towel
- 9 tablespoons freshly grated Parmesan cheese (about 2 ounces)
- 3/4 cup crumbled feta cheese (about 1/4 pound)
- Preheat the oven to 400°F.
- In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap.
- Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet phyllo over cheese, pressing firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
- Spread pesto and phyllo crust and sprinkle with feta.
- Bake pizza in middle of oven until crust is golden, about 15 minutes.