Source: dLife

A thin fillo crusted pizza topped with fresh vegetables and cheese.

Servings

1 olive oil cooking spray
1 cup chopped leeks , white part only (or 1/2 cupchopped green onions and onions)
4 cup fresh mushrooms , sliced
1 tsp minced garlic
2 medium zucchini , thinly sliced
0.5 tsp ground thyme , dried
1 pinch salt
1 pinch black pepper
8 phyllo pastry dough sheet , thawed
1 cup reduced fat feta crumbles
0.25 cup reduced fat grated parmesan cheese

1 Preheat oven to 375 degrees F.
2 Coat a frying pan with cooking spray and place over medium heat. Cook leeks, covered 3 to 4 minutes.
3 Mix in mushrooms and garlic and cook 5 minutes, covered. Mix in zucchini and cook 5 to 8 minutes. Add in thyme, salt, and pepper.
4 Coat a baking sheet with cooking spray. Lay one sheet of phyllo on pan and coat with cooking spray.
5 Continue on with process using all eight sheets of phyllo. Spread vegetable mixture on top of phyllo. Top with feta and Parmesan cheeses.
6 Bake 15 minutes or until cheese is melted.

Use a variety of mushrooms such as cremini, shiitake, Portobello, or oyster. Serve smaller pieces as an appetizer or larger pieces as a main course.