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Tomato and Edamame Pesto Phyllo Flatbread

Total Time: 37 MIN Makes: 4 flat breads
Prep Time: 25 MIN Cook Time: 12 MIN

Crispy phyllo is the perfect light flatbread base. Spread with edamame pesto and topped with heirloom tomatoes, artichokes and herbs, this is a flavorful summer snack or appetizer!


1 roll Athens® Phyllo Dough (9” x 14”), thawed
1/4 cup pine nuts, toasted (plus additional for garnish)
1 cup edamame, frozen
1 1/4 cups basil
2 cloves garlic, crushed
1 1/4 cups asiago cheese, shredded, divided
1/2 teaspoon salt
1/2 teaspoon pepper
1 1/4 cups olive oil, divided
1 1/2 tablespoons lemon juice
4 heirloom tomatoes
2 egg whites
2 1/2 tablespoons water
1/2 cup artichoke heart quarters
assorted fresh herbs


Thaw one roll of phyllo, following thawing instructions on package. Preheat oven to 375ºF.

Using a food processor, pulse together pine nuts, edamame, basil, garlic, 1 cup asiago cheese, salt and pepper (10-12 pulses). Turn food processor to low speed and with it running, slowly pour in 1 cup olive oil and lemon juice. Process until smooth.

Cut tomatoes into 1/4″ slices and lay on paper towel lined tray to absorb excess liquid.

In a small mixing bowl, whisk together egg whites, 1/4 cup olive oil and water. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out. Place one sheet of phyllo on cutting surface and lightly brush with egg white mixture and sprinkle with 1/4 teaspoon cheese. Layer and repeat with eight more sheets of phyllo. Cut the layered phyllo in half lengthwise to create two flat bread bases and place on a baking tray. Repeat procedure with 9 more phyllo sheets. Re-roll any unused sheets and follow storing instructions on package.

Bake 10-12 minutes or until golden brown. Remove from oven and cool to room temperature.

Gently spread edamame pesto mixture on each of the flat bread pieces, leaving a border. Top with tomato slices, artichoke hearts and assorted fresh herbs. Garnish with toasted pine nuts.


Serving size: 1/3 of flat bread strip (123g), Amount per serving: Calories 340, Total Fat – 28g, Saturated fat – 5g, Trans Fat – 0g, Cholesterol – 10mg, Sodium – 300 mg, Dietary Fiber – 2g, Total Carbohydrate –16g, Total Sugars – 2g, Protein –8g, Vitamin D – 0%, Calcium 10%, Iron 6%, Potassium 4%