Greek Phyllo Pizza

Total Time
50mins
Prep
20 mins
Cook
30 mins

A Different kind of pizza!!

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Ingredients

Nutrition

Directions

  1. In large skillet, heat oil over medium heat.
  2. Add onion and garlic.
  3. Sauté for 5 minutes or until onions are translucent.
  4. Add spinach and sauté until all excess moisture has evaporated.
  5. Add basil, oregano, lemon juice and pepper.
  6. Mix well.
  7. Cool slightly.
  8. Prepare Phyllo pizza crust: Use 10 sheets of phyllo dough, brushing each with melted butter, margarine, oil or vegetable spray.
  9. Use 1/4 cup butter.
  10. Repeat this step.
  11. Place length of phyllo across width of greased 15” x 10” x 1” cookie sheet or baking pan.
  12. Overlap each set of 10 buttered phyllo sheets 5 inches at center.
  13. Roll overlapping phyllo onto itself on cookie sheet to form “pizza crust.
  14. ” Brush top layer with melted butter or olive oil and top with your favorite ingredients.
  15. Spread spinach mixture on prepared phyllo sheets.
  16. Top spinach with 1/2 of mozzarella.
  17. Dredge tomatoes in bread crumbs and arrange on top of mozzarella.
  18. Top with remaining mozzarella and feta cheese.
  19. Bake in preheated 400°F oven for 25-30 minutes or until golden brown.
Most Helpful

5 5

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)

5 5

This is a great appetizer if you're in the mood for something different. I wasn't sure about the instructions for the crust, so I just put about 10 layers of buttered dough on the cookie sheet, added the toppings and then folded it over and tucked the edges to make a calzone.

5 5

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.