Ingredients

• 1 stick (1/2 cup) plus 2 tablespoons unsalted butter, melted and kept warm
• Sixteen 17-by 12-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
• 2 teaspoons minced garlic
• 3 tablespoons olive oil
• 3/4 pound shrimp (about 20), shelled deveined and halved lengthwise
• 1 1/2 tablespoons fresh lemon juice
• 1/2 pound Feta, chopped coarse
• 12 ounces cream cheese at room temperature
• 1 tablespoon fresh oregano or marjoram leaves, minced, or 2 teaspoons crumbled dried
• 1 green bell pepper, cut into julienne strips
• 1/2 cup Kalamata or other brine-cured olives, pitted and sliced
• 6 cherry tomatoes, sliced thin crosswise

Instructions

1. Make the phyllo shells: Brush lightly 2 baking pans at least 17 inches long with some of the butter, lay 1 sheet of the phyllo lengthwise on one of the pans, and brush it lightly with some of the remaining butter. Layer and butter 7 more sheets of phyllo over the first sheet in the same manner and roll in the edges on all 4 sides, trimming excess dough at the corners, to form a 1/2-inch-wide rim. The phyllo rectangle should measure about 15 by 7 inches. Brush the rim lightly with some of the remaining butter and prick the bottom of the shell all over with the tip of a knife. Make a second shell on the second baking pan with the 8 remaining phyllo sheets and some of the remaining butter in the same manner, reserving 2 tablespoons of the butter in a small saucepan for the filling, and bake the shells in a preheated 400 degree oven, switching their positions in the oven and pressing the centers down gently after 5 minutes, for 10 minutes, or until they are golden. The shells may be made 1 day in advance and kept covered loosely in a cool dry place.
2. Make the filling and assemble the pizzas: Add 1 teaspoon of the garlic to the pan of reserved butter and keep the butter warm. In a skillet heat the oil over high heat until it is hot but not smoking and in it saute the shrimp, stirring, for 1 minute, or until they begin to turn pink. Add the remaining 1 teaspoon garlic and saute the mixture, stirring, for 15 seconds. Add the lemon juice and salt and pepper to taste and transfer the mixture to a bowl. The shrimp may be cooked 1 day in advance, kept covered and chilled, and brought to room temperature. In a food processor blend the Feta and the cream cheese until the mixture is smooth, sprinkle 1 of the phyllo shells with half the oregano, and spoon half the cheese mixture into the shell, spreading it evenly with a long metal spatula (the pastry will flake quite a bit). Top the cheese mixture with half the bell pepper, half the olives, half the tomatoes, and half the shrimp, drained, drizzle half the garlic butter over the topping, and make a second pizza with the remaining shell, oregano, cheese mixture, bell pepper, olives, tomatoes, shrimp, and garlic butter in the same manner. The pizzas may be prepared up to this point 1 hour in advance and kept covered loosely. Bake the pizzas in a preheated 400 degree oven for 10 minutes.