Phyllo Pizza with Feta, olives and cherry tomatoes


  • 5 – 6 sheets phyllo pastry
  • 1 punnet cherry tomatoes (sliced in half)
  • Kalamta olives
  • 1 tub feta cheese, drained
  • Fresh rocket
  • Dried oreganum
  • Parmesan cheese, grated
  • Butter for brushing


  1. Preheat oven to 200 degrees celcius
  2. Butter a baking tray and lay two sheets of phyllo pastry on the sheet, brushing each sheet with butter
  3. Sprinkle parmesan, crumbled feta, tomatoes, olives and oreganum over pastry
  4. Add another layer or two of pastry, brushing each sheet
  5. Repeat the process of sprinkling the ingredients and adding layers of pastry.
  6. Top the whole pizza with the last of the parmesan, feta, tomatoes, olives and oreganum
  7. Season with salt and pepper
  8. Score the pastry to make it easier to cut when cooked, and bake for 10 – 15 mins.
  9. Serve with fresh rocket and a drizzle of olive oil.