Greek Pizza
This Pizza rises to a new level with its phyllo dough crust! The vegetables give it a healthy vegetarian slant, while the flaky dough gives it a lightness and richness that makes this pizza unique in the best way.
This is an international combo where pizza meets Spanakopita. Cut the pieces into larger sizes to serve as an entrée. Instead, you can cut them into smaller pieces for appetizer-sized portions.
What is phyllo dough? It’s known as phyllo, filo or fillo! This is a dough made with water and flour and pressed into paper-thin sheets that become light and flaky when baked. It is a dough commonly used as a food wrap for sweet desserts, meats, poultry, seafood, cheese, and vegetable dishes. Phyllo originated in Greece as a dough used in the preparation of pastries.
This dough can typically be found in the frozen isle of your local grocery store. The sheets, must be handled carefully to avoid tearing. Due to the thin consistency of this product, it dries out quickly, becoming brittle if not kept moist or allowed to be exposed to air for long periods. Therefore, phyllo dough being prepared at room temperature should be kept moist by laying a damp towel over the sheets after they are removed from the refrigerator after thawing.
Then, when working with the dough, ensure you work quickly. Each sheet is brushed with olive oil, cooking oil, or melted butter. This keeps the sheets from becoming brittle as they bake and adds a beautiful richness to the dish.
Greek Pizza
Ingredients
- 10 sheets Phyllo Dough thawed
- Cooking spray or ¼ cup melted butter
Base
- ¼ cup olive oil
- 1½ cups onions chopped
- 3 cloves garlic minced
- 20 ounces frozen spinach thawed and squeezed dry
- ½ cup fresh basil chopped
- 2 tablespoons fresh oregano chopped
- 2 tablespoons lemon juice
- 1 teaspoon black pepper ground
- pinch salt
Toppings
- 3 cups shredded mozzarella cheese divided
- 3 medium tomatoes sliced thin
- ½ cup breadcrumbs
- 1 ½ cups Feta cheese crumbled
Instructions
- Thaw the phyllo dough following the instructions on the package. Preheat the oven to 400°F.10 sheets Phyllo Dough
- In a large skillet, heat the oil over medium heat. Add onions and garlic and saute for 5 minutes or until onions are translucent. Add spinach and saute until all excess moisture has evaporated. Add basil, oregano, lemon juice, and pepper. Mix well. Cool slightly.¼ cup olive oil, 1½ cups onions, 3 cloves garlic, 20 ounces frozen spinach, ½ cup fresh basil, 2 tablespoons fresh oregano, 2 tablespoons lemon juice, 1 teaspoon black pepper, pinch salt
- Lightly spray a 12″ x 14″ sheet pan or coat the pan with butter. Unroll and cover phyllo sheets with plastic wrap, then cover them with a slightly damp towel to prevent them from drying out.Cooking spray
- Place the length of phyllo sheets across the width of the greased pan. Place 2 phyllo sheets so the sheets cover the bottom of the pan and overhang on each side. Spray or brush the tops of the phyllo sheets with melted butter. Repeat with the additional pieces of dough. Ensure you get enough fat onto all areas of the sheet to keep it from drying and flaking apart. These delicate sheets are fragile when they dry.
- Roll the edges inward to form the crust. Continue around the pan, tucking and rolling the phyllo as you go. Spray or brush melted butter onto the edge of the pizza crust.
- Spread the spinach mixture evenly on the prepared crust. Top with 1 cup of mozzarella. Dredge tomatoes in breadcrumbs and arrange them on top of the mozzarella. Top with remaining mozzarella and Feta cheese.3 cups shredded mozzarella cheese
- Bake for 25 to 30 minutes or until golden brown.3 medium tomatoes, ½ cup breadcrumbs, 1 ½ cups Feta cheese
Kitchen Equipment
Notes
Nutrition
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