Greek Phyllo Pizza Recipes

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GREEK-STYLE PIZZA



Greek-Style Pizza image

Save yourself a trip to Greece and serve this appetizer pizza at your next party. To ensure a crisp and flaky crust, before assembling the pizza, drain the tomato slices on a paper towel to soak up any extra moisture. -Claire Torrice, Oswego, New York

Provided by Taste of Home

Categories     Appetizers

Time 50m

Yield 18 servings.

Number Of Ingredients 14

1/4 cup butter, cubed
1/4 cup olive oil
1/2 pound sliced fresh mushrooms
1 medium onion, sliced
3 garlic cloves, minced
1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
1 tablespoon lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (16 ounces, 14x9-inch sheet size) frozen phyllo dough, thawed
2 cups shredded part-skim mozzarella cheese
1 cup crumbled feta cheese
3 medium ripe tomatoes, sliced
1/2 cup seasoned bread crumbs

Steps:

  • In a large skillet, melt butter. Transfer to a small bowl; add oil and set aside. In the same skillet, saute the mushrooms, onion and garlic until tender. Add spinach; saute until wilted. Add the lemon juice, basil and oregano; set aside. , Brush a 13x9-in. baking dish with butter mixture. Place 1 sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with a damp towel to prevent it from drying out.) Repeat layers with remaining phyllo, brushing each layer. , Top with the spinach mixture; sprinkle with cheeses. Coat both sides of tomato slices with bread crumbs; arrange over top. Bake at 375° until cheese is melted and crust is golden brown, 25-30 minutes.

Nutrition Facts : Calories 198 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 310mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

GREEK PIZZA WITH PHYLLO CRUST



Greek Pizza With Phyllo Crust image

A coworker of my husband's brought this in one day, and DH thought it looked and sounded good. The recipe is from Mollie Katzen Online. It can be made ahead and refrigerated until baking.

Provided by Halcyon Eve

Categories     Spinach

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 15

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

Steps:

  • 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.

GREEK PHYLLO PIZZA



Greek Phyllo Pizza image

Make and share this Greek Phyllo Pizza recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • 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.

PHYLLO DOUGH PIZZA



Phyllo Dough Pizza image

Provided by Food Network Kitchen

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 6

6 layers of phyllo dough
1/2 cup sliced, pitted black olives
1 stick butter, melted
3 ripe tomatoes, thinly sliced
2 cups caramelized sliced onions
3/4 cup grated Parmesan cheese

Steps:

  • Butter a baking sheet with a brush. Lay down one layer of dough and brush with butter. Repeat process until all dough is layered and buttered. Fold in sides of rectangle to form a crust. Top with onions, olives, tomatoes and cheese. Bake at 375 for 30 minutes or until phyllo crust is golden brown.

SPINACH PHYLLO PIZZA



Spinach Phyllo Pizza image

Categories     Cheese     Leafy Green     Bake     Cocktail Party     Vegetarian     Fall     Spring     Winter     Gourmet

Yield Serves 6 to 8 as an hors d'oeuvre

Number Of Ingredients 8

1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

Steps:

  • In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.
  • Preheat the oven to 400°F. Brush a baking sheet lightly with some of the butter, put 1 sheet of the phyllo on the butter, the brush it lightly withy some of the remaining butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining butter and bake the crust in the middle of the oven for 5 minutes.
  • Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint over it, and season the spinach with salt and pepper. Scatter the onion over the spinach, sprinkle the pizza with the Feta, and drizzle it with the oil. Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares.

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