Prep 30 mins
Cook 30 mins
I received a wonderful care package from Evelyn/Athens in Greece. The whole package smelled wonderful from the Greek oregano that Evelyn had included in the package. What better recipe to really appreciate fantastic oregano than pizza!
- 1⁄4 cup olive oil
- 2 cups chopped onions
- 3 garlic cloves, minced
- 3 (10 ounce) boxes frozen spinach, thawed and squeezed dry
- 2 teaspoons dried oregano
- 1⁄2 cup fresh basil, chopped
- 1⁄4 teaspoon fresh ground black pepper
- 15 ounces ricotta cheese
- 10 sheets frozen phyllo dough, thawed
- 1⁄4 cup butter, melted
- 5 fresh tomatoes, sliced
- 1 cup grated mozzarella cheese
- 1⁄2 cup grated halloumi cheese
- Preheat the oven to 400°F.
- Heat the oil and saute the onion and garlic for about 5 minutes, until the onions are translucent.
- Add the spinach and keep sautéing until all the moisture has evaporated (you don't want this to be bone dry, just all the excess moisture should be cooked off).
- Add the oregano, basil and black pepper.
- Mix it into the spinach mixture and then remove from the heat.
- Mix in the ricotta cheese.
- Set aside for now.
- Find a jelly roll pan with a small rim and grease it.
- Lay one sheet of phyllo dough down on it, the sheet can be a little bigger than the pan, that's okay.
- Brush the sheet of phyllo with some of the melted butter.
- Top that with a second sheet of phyllo dough, and brush that with some melted butter.
- Keep going until all ten sheets have been layered and butter.
- Roll the overlapping ends of the dough onto itself to form the pizza"crust".
- Using a spatula, spread the spinach-ricotta mixture over the phyllo in an even layer.
- Arrange the tomatoes over this layer.
- Mix the mozzarella with the haloumi.
- If you can't get haloumi cheese, that's okay, don't kill yourself over it, just use 1 1/2 cups of mozzarella instead.
- Sprinkle the cheese over the tomatoes.
- Bake in the oven for 25-30 minutes, or until golden brown.
Loved it! Have to confess a goof up though.. I bought a pack of pastry dough which looked like phyllo pastry on the pack (but that's the only one available here) and it turned out to be puff pastry. Also, couldn't get hold of ricotta cheese this time so I made and used cottage cheese instead which is a close substitute (I hope). The puff pastry, I cut into round discs and layered the toppings as instructed and these I had to bake only for about 15-20 minutes. More like galettes I must say.. they were lovely. Thank you!