Thursday, September 23, 2010

Greek Phyllo Pizza

Um, yum. This was so stinkin' good. So yeah, yum.

I had some phyllo dough in the freezer and I wasn't sure what I wanted to do with it so I googled "phyllo pizza" to see what existed. This recipe popped up and I figured why not?! This is just so good. It's similar to spanikopita but a little different with the tomatoes and all. The flaky buttery crust is fabulous, not to mention the lemony spinach topping. The cheese ties it all together- delish. John and I managed to eat this whole thing between the two of us which was shocking. It was just that good.

If you haven't worked with phyllo dough before my advise is to just be gentle. Use one sheet at a time, make sure you butter the edges well, and take your time. Also make sure you cover the dough in between lifting sheets to make the crust. It helps keep it from drying out.

In conclusion (haha sorry- the teacher in me came out!) this is just so good. It's different and the taste is unique- so really just go make this right now.

Source: Adapted from Athen's Foods


1 sleeve of phyllo dough (it comes two to a box typically)
1 10 oz box frozen spinach, thawed and squeezed dry
1/2 small yellow onion, chopped small
2 tablespoons olive oil
1 tbsp. dried basil
1 tbsp. dried oregano
1 tbsp. lemon juice
3 tablespoons butter, melted
1/2-3/4 cup part skim shredded mozzarella cheese
1/2 cup feta cheese
1 small tomato, sliced
Cooking spray

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.

Spray a cookie sheet with cooking spray. Assemble the pizza dough by unwrapping the dough and rolling out the pack. Keep covered with a clean towel. Lift one sheet and use a brush to brush melted butter around the edges. Top with another sheet and again brush melted butter around the edges (and lightly across the middle.) Keep layering until all of the dough is assembled.

Roll edges up to make a crust. Brush top layer with melted butter or olive oil. Spread spinach mixture on prepared fillo sheets. Top spinach with tomatoes and cheese. Bake in preheated 400°F oven for 25-30 minutes or until golden brown.