3 cups of fresh clean & dry parsley leaves
2 cloves of chopped garlic
1/3 cup parmesan cheese
1/3 cup of toasted pine nuts
1/3 cup of olive oil
6 tablespoons unsalted butter, melted and kept warm
9 tablespoons of parmesan cheese
3/4 cup of goat cheese
10 sheets of phyllo stacked between wax paper (cover with kitchen towel)
Pesto is best made a few days prior to eating and allowed to chill covered. Mix all ingerdents in food processor blend until desired consistancy is achieved.
Preheat your oven to 400 degrees F
Coat large baking sheep with some butter and place 1 sheet of phyllo on buttered surface. Brush phyllo with some remaining butter and sprinke 1 of your 9 tablespoons of Parmesan cheese. Place another sheet of phyllo over cheese, press firmly you want the two sheets to stick together. Repeat this layering process ending with your last phyllo sheet.
Brush top layer with the remainder of your butter and fold in your sideds about 1/4 in and press to the top sheet while crimping the corners. Spread your pesto over the phyllo crust and sprinkle the top with feta cheese.
Bake the phyllo in the middle of the oven about 15 minutes at 400 degrees