Start by preheating your oven to 375°F (190°C). A good hot oven will help achieve that crunchy texture we all adore in a good pizza. It’s the best way to ensure we get that golden brown result at the end.

Next, grab a baking sheet and give it a light brushing with extra virgin olive oil. This will prevent sticking and impart a little flavor right from the get-go.

Now for the fun part! Lay down three sheets of phyllo pastry in the prepared baking pan. Brush the top of each layer generously with olive oil. Repeat this with three more sheets, creating a solid base; you should now have six sheets layered.

Sprinkle half of the shredded mozzarella over the phyllo base. Follow this with a light scatter of crumbled feta cheese. This cheesy layer adds a creamy texture that counterbalances the crisp phyllo.

Keep layering! Add another three phyllo sheets on top, brushing each one with olive oil as before. Once you’ve utilized all your phyllo, you’ll have a beautifully stacked foundation.

Coat the very top sheet with olive oil once more. Throw on the remaining mozzarella and feta cheeses. This extra layer on top guarantees a cheesy, melty finish.

Now it's time to add your veggies! Evenly distribute the cherry tomatoes, chopped bell pepper, red onion, Kalamata olives, and shredded chicken (if using) over the cheese. Sprinkle over the fresh parsley and any additional seasonings, ensuring every bite has a burst of flavor.

Take a sharp knife and carefully slice the assembled pizza into three-inch squares. This will make serving a breeze once it’s baked. You should end up with a delicious grid of 12 squares.

Slide the baking sheet onto the middle rack of your preheated oven. Bake for 15 to 20 minutes, or until the edges of the phyllo are golden brown and crispy. Your kitchen will smell divine!

Once it’s out of the oven, let it cool for a moment before serving. These squares are best enjoyed warm and fresh, but they can still be a hit when served at room temperature.