Greek Phyllo Pizza Recipes

Steps:

• Puree ingredients for garlic sauce in a blender and store in a small covered jar.
• Top dough crust with garlic sauce, mozzarella cheese, feta cheese, olives, pepperoncini, onion, mushrooms, and oregano. Drizzle with oil.
• Bake in preheated 500° F oven on pizza stone for 8-10 minutes or until crust is golden brown and cheese is bubbly.
• Remove from oven and cool on a wire rack for 2-3 minutes before cutting into wedges and serving.

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.

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.

Steps:

• Preheat oven to 400°. Melt butter/oil on medium/low heat in small saucepan. Cover phyllo with barely dampened kitchen towel (not paper).
• In a bowl, combine cheeses, oregano, pepper flakes, salt, and pepper. Mix well.
• Brush baking sheet with oil/butter mixture. Place 1 sheet phyllo in center. Brush with butter-oil. Add 2nd sheet of phyllo, brush with oil. Add 3rd sheet, but do NOT brush with oil. Just sprinkle a LITTLE (i.e. ~2 TBS) of the cheese mixture on top. Add another layer of phyllo. Repeat, until all phyllo is used.
• Brush top layer with butter/oil. Sprinkle with ½ of the remaining cheese. Sprinkle with the scallions, then the tomatoes, evenly over the top of the pizza, leaving a 1-inch border around edge. Season the tomatoes with salt, and sprinkle the remaining cheese on top. Trim the edges if desired.
• Bake on the TOP shelf of the oven until cheese is melted and phyllo is golden and crisp on the edges; 20-30 minutes. Good with a Pinôt Gris, Pinôt Grigio. Sangiovese or Chianti wine.

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.

Steps:

• Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
• Squeeze out any moisture using hands.
• Set oven to 400 degrees (IMPORTANT, use middle oven rack).
• Brush a large baking sheet lightly with melted butter.
• Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
• Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
• Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
• Brush the sheet with melted butter, then sprinkle with parmesan cheese.
• Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
• Brush the top sheet lightly with melted butter.
• Bake for about 3-5 minutes.
• For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
• Then season with black pepper and a little salt.
• Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
• Sprinkle with crumbled feta cheese.
• Drizzle with olive oil.
• Bake the phyllo pizza for about 15 minutes or until the feta is melted.
• Slice into squares using a pizza wheel.

Steps:

• Preheat the oven to 400°F.
• In a food processor blend well all pesto ingredients. Pesto may be made 3 days ahead and chilled, surface covered with plastic wrap.
• Lightly brush a large baking sheet with some butter and put 1 sheet phyllo on butter. Lightly brush phyllo with some remaining butter and sprinkle with 1 tablespoon Parmesan. Put another sheet phyllo over cheese, pressing firmly so that it adheres to bottom layer. Butter, sprinkle with cheese, and layer remaining phyllo in same manner, ending with a sheet of phyllo. Lightly brush top sheet with remaining butter. Fold in all sides 1/4 inch, pressing to top sheet, and fold up a 1/4-inch border, crimping corners.
• Spread pesto and phyllo crust and sprinkle with feta.
• Bake pizza in middle of oven until crust is golden, about 15 minutes.

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.

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.