Greek Phyllo Pizza
photo by Tiffiny 2
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
8
ingredients
- 1⁄4 cup olive oil
- 2 cups onions, chopped
- 3 cloves garlic, minced
- 3 (10 ounce) packages frozen spinach, thawed and squeezed dry
- 1⁄2 cup fresh basil, chopped
- 2 tablespoons fresh oregano, chopped
- 2 tablespoons lemon juice
- 1 teaspoon ground black pepper
- 20 sheets phyllo dough
- 1⁄2 cup butter, melted
- 4 cups mozzarella cheese, grated (1 pound)
- 3 medium tomatoes, sliced thin
- 2 cups feta cheese, crumbled
- 1 cup breadcrumbs
directions
- In large skillet, heat oil over medium heat.
- Add onion and garlic.
- Sauté for 5 minutes or until onions are translucent.
- Add spinach and sauté until all excess moisture has evaporated.
- Add basil, oregano, lemon juice and pepper.
- Mix well.
- Cool slightly.
- Prepare Phyllo pizza crust: Use 10 sheets of phyllo dough, brushing each with melted butter, margarine, oil or vegetable spray.
- Use 1/4 cup butter.
- Repeat this step.
- Place length of phyllo across width of greased 15” x 10” x 1” cookie sheet or baking pan.
- Overlap each set of 10 buttered phyllo sheets 5 inches at center.
- Roll overlapping phyllo onto itself on cookie sheet to form “pizza crust.
- ” Brush top layer with melted butter or olive oil and top with your favorite ingredients.
- Spread spinach mixture on prepared phyllo sheets.
- Top spinach with 1/2 of mozzarella.
- Dredge tomatoes in bread crumbs and arrange on top of mozzarella.
- Top with remaining mozzarella and feta cheese.
- Bake in preheated 400°F oven for 25-30 minutes or until golden brown.
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Reviews
-
Thanks for the great recipe. We used crushed croutons as our bread crumbs and loved the idea of breading the tomatoes...very pretty and yummy effect. I only had canned spinach and still loved the way this turned out. I love white pizza but the rest of family enjoyed dipping the pizza in marina sauce as they ate this. Lastly, I kept half the pizza feta free for my 2 year old. The entire family loved this, thanks again. (took me 30min.s to assemble and I was a phyllo first timer)
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We loved this fun "pizza"! I had a little bit of difficulty comprehending the phyllo instructions to form the crust, so I just used decided to halve the recipe and use a small 6x12 inch rimmed baking pan. When I cut my phyllo in half, the sheets fit almost perfectly in my pan. 20 sheets for the crust seemed like a lot, so I used 13, which was plenty. I followed the rest of the instructions using all the same ingredients except for the tomatoes. I only had grape tomatoes, so I cut them in half, and tossed them in the bread crumbs. Those little tomatoes almost caramelized and added a delicious sweetness to the finished dish. DH and I happily stuffed outselves on the whole pizza for a tasty supper. This dish would make a fabulous appetizer, cut into small squares. **Poppy** you posted a great recipe.
RECIPE SUBMITTED BY
Poppy
Rhodos
I have just moved to Rhodos an island in Greece. I have been living in Greece on the mainland for the past 5 years. I am greek, born and raised in Sydney, Australia.
I'm married to a Military Officer and I have a 20 month old baby boy, who is the love of my life!!!!