Greek Pizza With Phyllo Crust
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
4-6
ingredients
- 2 tablespoons olive oil
- 1 cup minced onion
- 1⁄4 teaspoon salt
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- 1 lb spinach leaves, washed, de-stemmed, and minced
- 8 large garlic cloves, minced
- fresh ground pepper
- 3 tablespoons lemon juice
- 1⁄2 lb phyllo pastry, thawed
- olive oil flavored cooking spray
- 1⁄2 lb part-skim mozzarella cheese, shredded
- 2 medium ripe roma tomatoes, thinly sliced (or chopped)
- 1⁄2 cup kalamata olive, pitted and quartered
- 3⁄4 lb reduced-fat feta cheese, crumbled
directions
- Heat oven to 375°F.
- In a large skillet, heat the 2 tablespoons olive oil. Add onions and salt and saute until onion is tender.
- Add the basil, oregano, and spinach and stir-fry over med-high heat until spinach is limp and nearly all of the liquid has evaporated, about 5-8 minutes. Remove from heat and stir in garlic, pepper, and lemon juice.
- Coat a large baking sheet with nonstick spray. Layer the leaves of phyllo 1-2 at a time, spraying each with cooking spray and keeping the unused leaves covered with a cloth to prevent them from drying out, until you have a stack of 10 leaves.
- Cut phyllo into 6-8 squares. Sprinkle phyllo squares with mozzarella.
- With a slotted spoon, place spinach mixture over mozzarella, draining off any remaining liquid. Spread over the mozzarella, leaving a small border of phyllo at edges.
- Arrange tomato slices over spinach mixture. Add olives and top with feta.
- Bake at 375°F for 20-30 minutes, until phyllo is golden and crispy and cheese is melted. Cool for 10 minutes before serving.
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RECIPE SUBMITTED BY
Halcyon Eve
United States