Ingredients:

For the phyllo shells:
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
For the filling:
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

Cooking Recipe:

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 (comes in salted and unsalted types) 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 (did you know that you can make butter at home too?) 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 (always keep it clean) , 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.

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 (either gas or electric makes no difference) for 10 minutes.