It’s hard to go wrong when you combine garlic and melty cheese. This recipe is as impressive as it is delicious, and only takes a few minutes to assemble. I bunched up the phyllo here to keep the cheese on top, then rolled it into spirals to fit in the pie pan. Truly though, there’s no way to go wrong with this, as long as you remember to fill any nooks at the end with more cheese. Oh, and make sure to have your camera ready when you go to pull out a slice—that cheese pull is well worth it.
Ingredients
8-10 sheets frozen phyllo dough, thawed in the fridge for at least 8 hours
5 cloves garlic, grated with a microplane
1 teaspoon salt
1/3 cup olive oil
1 1/2 teaspoons dried oregano
1 teaspoon garlic powder
1 cup shredded parmesan, plus more for sprinkling
1 cup shredded mozzarella, plus more for sprinkling
Directions
Preheat oven to 350°F. Brush a 9" pie pan with olive oil (this will also work in a loaf pan if that's all you have).
In a small bowl, whisk together the garlic, salt, olive oil, oregano, and garlic powder.
Work with two pieces of phyllo dough at a time. Brush the top piece with the olive oil mixture and cover with parmesan cheese and mozzarella. Bunch together lengthwise. Roll the bunched phyllo into a spiral width-wise.
Repeat this process four more times, or until your pie pan is full.
Fill any holes in the pie pan with mozzarella and sprinkle freshly grated parmesan over the top. Lightly brush with any remaining olive oil.
Bake for 25-30 minutes, until the top is golden brown and crispy. Serve warm.
