garlicky phyllo bread

Ingredients

½ cup extra virgin olive oil, plus more for brushing

6 garlic cloves, grated with a

Microplane

1 tsp fine sea salt

I tablespoon dried oregano

I tablespoon garlic powder

3 tablespoons chopped fresh parsley

1/4 teaspoon freshly ground black pepper

Juice of 1 lemon (1.5 tablespoons)

8 to 10 sheets frozen phyllo dough, thawed in the fridge for at least 8 hours

½ cup crumbled feta

Directions

1. Preheat the oven to 375°F. Brush a 9-inch pie pan with olive oil (this will also work in a loaf pan if that's all you have).

2. In a small bowl, whisk together the olive oil, grated garlic, salt, oregano, garlic powder, parsley, pepper, and lemon juice.

3. Work with the phyllo two layers at a time. Brush the top layer with the olive oil mixture and sprinkle crumbled feta on top.

4. Scrunch the layers together lengthwise to form a long, accordion-like line. Roll the line of phyllo into a pinwheel and place in the pie pan. Repeat this process until your pie pan is full, around six wheels.

5. Brush the top with the remaining olive oil mixture, making sure to get it in all the nooks and crannies.

6. Bake for 25 to 30 minutes, until the top is golden brown and crispy. Serve immediately.