Greek Phyllo Pizza Recipes

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GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES



Greek Pizza on Phyllo With Feta and Tomatoes image

Adapted from a recipe by Joanne Wier, this is an astonishingly wonderful change-of-pace for the pizza heads among us. Rich, but with a distinctly Greek "flava" this beautiful dish will make your evening. Wonderful to serve to company - very pretty, unusual, and TASTY! ADDENDUM: I've tried several great variations on this...using puff pastry instead of phyllo, substituting cream cheese for the mozzarella, adding some cilantro pesto to the cheese combo, and topping with sauteed onions, zucchini, yellow squash, and using chopped GREEN olives instead of black. Scrumptious! Use your imagination and run amok!

Provided by Pellerin

Categories     Cheese

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 12

12 phyllo pastry sheets, thawed
4 tablespoons butter
4 tablespoons extra virgin olive oil
8 ounces mozzarella cheese, coarsely grated
3 ounces feta cheese, FINELY crumbled
3/4 cup grated parmesan cheese
1 teaspoon oregano, dried
1/4 teaspoon red pepper flakes, crushed
1/4 teaspoon salt
1/8 teaspoon pepper
4 scallions, thinly sliced
3 roma tomatoes, sliced (or halved cherry or baby plum tomatoes)

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.

Nutrition Facts : Calories 716, Fat 51.4, SaturatedFat 24.1, Cholesterol 111.9, Sodium 1401.2, Carbohydrate 36, Fiber 2.1, Sugar 3.4, Protein 27.9

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.

KREATOPITA (GREEK MEAT PIE USING PHYLLO PASTRY)



Kreatopita (Greek Meat Pie Using Phyllo Pastry) image

This is a yummy meat pie often enjoyed in Greece. Of course, every household has their own version - this one's mine. The mushrooms are not traditional at all. They're my way of making the pie even tastier and ensuring my kids enjoy a vegetable they wouldn't otherwise eat. This could be served either as a snack (as eaten as street food here in Greece) or as a main, accompanied by a nice salad. Great to bring along, fully-baked, to a picnic or potluck.

Provided by evelynathens

Categories     Savory Pies

Time 1h20m

Yield 20 serving(s)

Number Of Ingredients 13

olive oil
1 kg ground beef
350 g mushrooms, chopped fine, as for duxelles (optional)
2 large onions, small dice
2 garlic cloves, minced
2 tablespoons tomato paste
1 tablespoon dried oregano (Mediterranean is best)
1/2 teaspoon ground cinnamon (optional)
1 cup grated parmesan cheese or 1 cup kefalotiri
1 cup chopped minced parsley
4 eggs, beaten to blend
salt and pepper
500 g phyllo pastry

Steps:

  • In a large saucepan, coat bottom of pan with olive oil and add ground beef (and mushrooms, if using). Cook, breaking up meat with back of spoon, and stirring often until meat and mushrooms are browned and liquid emitted has evaporated (make sure all the liquid has evaporated - you don't want a soggy pita!).
  • Add onions, garlic, tomato paste, oregano and cinnamon and cook until liquid emitted from onions has evaporated, too.
  • Remove from heat and allow to cool for about 20 minutes, stirring a couple of times to bring hot filling up (to cool faster).
  • Add cheese, parsley and eggs to meat filling and combine thoroughly to blend. Taste filling and adjust seasoning to suit your taste.
  • In a 15 x 10 inch pan (or large pan), layer half the phyllo sheets, brushing each one generously with olive oil (use a pastry brush), before adding the next sheet of pastry.
  • Pour the meat filling into the phyllo-lined pan.
  • Layer the remaining phyllo sheets in the same way, over the filling, brushing each one generously with olive oil before adding the next sheet of pastry. When you reach the last sheet (the top one), brush this one slightly more generously than the rest, tuck in any overhang you have neatly into the pie and score pie, lengthwise, into 4, using the tip of a small, sharp knife and making sure you don't cut all the way through the bottom of the pastry (just the top crust and slightly into the filling).
  • Position baking rack in bottom third of oven and preheat to 190°C (375°F).
  • Bring your pan next to the sink and run the cold water tap. Wet the tips of your fingers and shake the water onto the pastry. Do this a few times to ensure droplets of water fall all over the pastry (this ensures a crisp crust upon baking).
  • Bake pie for approximately one hour, until you achieve a deep golden crust. If you have a flat-bottomed oven (no element), do put your pan on the floor of the oven for the last 20 minutes or so to ensure an even crisper bottom crust.
  • The pita is best slightly warm or at room temperature.
  • Enjoy!

Nutrition Facts : Calories 227.3, Fat 11.4, SaturatedFat 4.5, Cholesterol 75.6, Sodium 259.4, Carbohydrate 15.5, Fiber 1, Sugar 1, Protein 14.6

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



Greek Pizza image

A light and flavorful pizza featuring feta, tomatoes, and spinach. I like to use a homemade whole wheat crust, rolled thin.

Provided by ESTEPHAN

Categories     Main Dish Recipes     Pizza Recipes

Time 45m

Yield 4

Number Of Ingredients 15

1 tablespoon olive oil
½ cup diced onion
2 cloves garlic, minced
½ (10 ounce) package frozen chopped spinach, thawed and squeezed dry
¼ cup chopped fresh basil
2 ¼ teaspoons lemon juice
1 ½ teaspoons dried oregano
ground black pepper to taste
1 (14 ounce) package refrigerated pizza crust
1 tablespoon olive oil
1 cup shredded mozzarella cheese
1 large tomato, thinly sliced
⅓ cup seasoned bread crumbs
1 cup shredded mozzarella cheese
¾ cup crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). If using a pizza stone, place in oven to preheat.
  • Heat 1 tablespoon olive oil in a large skillet; cook and stir onion and garlic until tender, about 5 minutes. Add spinach and continue to cook and stir until all liquid has evaporated, 5 to 7 minutes. Remove from heat and season with basil, lemon juice, oregano, and pepper. Allow mixture to cool slightly.
  • Unroll pizza dough on preheated pizza stone or a large baking sheet and brush with remaining 1 tablespoon olive oil. Spread spinach mixture over dough, leaving a small border at the edge of the pizza crust. Top with 1 cup mozzarella cheese.
  • Press tomato slices into seasoned bread crumbs until coated; arrange tomatoes over pizza. Spread remaining 1 cup mozzarella cheese and feta cheese over tomatoes.
  • Bake in preheated oven until pizza crust is golden brown and cheese is melted, about 15 minutes.

Nutrition Facts : Calories 609.4 calories, Carbohydrate 63.1 g, Cholesterol 61.3 mg, Fat 26.2 g, Fiber 4.1 g, Protein 30 g, SaturatedFat 11 g, Sodium 1531.2 mg, Sugar 10 g

GREEK-STYLE SPINACH PIZZA WITH PHYLLO CRUST



Greek-Style Spinach Pizza With Phyllo Crust image

If you love phyllo and spinach, then this is one you have to try! Keep the phyllo stacked between two sheets of wax paper, and covered with a damp tea towel until ready to use to keep from drying out. You can use frozen chopped spinach in place of fresh if desired. The amounts listed for the feta and olives are only a guidline, you can use as much as desired.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs freshy spinach (coarse stems removed)
7 tablespoons butter, melted and kept warm
7 sheets phyllo dough (17x12-inches)
12 tablespoons grated parmesan cheese
salt and pepper
1 small red onion, thinly sliced
3/4 cup finely crumbled feta (or to taste)
3/4 cup sliced kalamata olive (or to taste, or use black sliced olives)
4 tablespoons olive oil (can use less)

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.

Nutrition Facts : Calories 407.6, Fat 32.9, SaturatedFat 14.9, Cholesterol 61.1, Sodium 801.4, Carbohydrate 19.2, Fiber 3.6, Sugar 1.9, Protein 11.7

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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TIROPITA GREEK CHEESE PIES WITH PHYLLO | RUSTIC FAMILY RECIPES
2022-02-17 Preheat oven to 350F and line 2 baking sheets with parchment paper. Roll out the phyllo dough. On a lightly floured surface, gently start rolling the dough in a rectangular shape until paper-thin thickness. Stretch the dough using your hands as …
From rusticfamilyrecipes.com
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18 SAVORY PHYLLO DOUGH RECIPES | ALLRECIPES
2021-09-21 18 Best Savory Recipes With Phyllo Dough. Phyllo dough shows its savory side in these traditional Greek, Middle Eastern, Indian, and Baltic specialties. Featuring classics like spanakopita, spinach pie, samosas, and borek, phyllo provides crisp layers of flavor. If you're not experienced with phyllo dough, you may be surprised how easy it is to ...
From allrecipes.com
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GREEK PIZZA RECIPE - YUMMY HEALTHY EASY
2015-04-22 In a small bowl, mix together mayo, garlic, 1/4 cup feta cheese and oregano. Spread onto crust, leaving about an inch on the edges. Sprinkle with tomatoes and olives. Bake for about 10 minutes. Top with spinach, onion and 1/4 cup feta cheese. Return to oven and bake until onion and cheese is softened, about 2 minutes.
From yummyhealthyeasy.com
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GREEK PIZZA - KRINOS.COM
Strew the peppers, garlic, onion and olives evenly over the tomatoes and top with grated kasseri. Sprinkle with oregano and pepper. Bake in a hot oven for about 35 minutes, or until the cheese is melted and gooey and the phyllo crisp and golden brown. Remove, let stand five minutes, cut and serve. Yield: 6-8 servings.
From krinos.com
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TRADITIONAL ZUCCHINI PIE RECIPE WITH FETA CHEESE (GREEK ...
In a saucepan add 2 tbsps olive oil and saute the onions, until soft. Add all the ingredients for the filling of the zucchini pie in a large bowl and blend to combine. Set aside. For this zucchini pie recipe you will need a large baking pan approx. 25x35cm. Using a cooking brush oil the bottom and sides of the pan.
From mygreekdish.com
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PHYLLO PIZZA WITH FETA, BASIL, AND TOMATOES RECIPE
Working with 1 phyllo sheet half at a time (cover remaining dough to keep from drying), place phyllo sheet on a baking sheet coated with cooking spray. Coat phyllo sheet with cooking spray. Repeat with 2 more layers of phyllo. Sprinkle with 2 tablespoons cheese mixture. Repeat layers 5 times, ending with 2 phyllo sheets. Coat top phyllo sheet with cooking spray; sprinkle with 2 …
From myrecipes.com
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SPINACH AND FETA TRIANGLES | VANILLA AND BEAN
Variations on Spinach and Feta Triangles. Spanakopita Appetizer or Main: for smaller portions, simply shape the phyllo into smaller triangles to yield 15, 3 inch portions.Or, shape into larger, 4 inch portions to yield 10 pieces for a light main.Two parcels each plus a hearty salad or soup makes for a satisfying meal.
From vanillaandbean.com
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GREEK-STYLE PIZZA | READY SET EAT
Repeat layering with remaining phyllo, lightly brushing each layer with oil. Step two. Crumble spinach over phyllo; top evenly with tomatoes, artichokes and feta cheese. Step three. Bake 15 minutes or until edges are golden brown. Transfer pizza to large cutting board. Using a pizza cutter or large knife, cut pizza into 6 pieces.
From readyseteat.com
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Top Asked Questions

How do you make phyllo dough pizza crust?
The phyllo dough pizza crust is made by layering sheet after sheet of Athens phyllo dough brushed with olive oil. For additional flavor, consider adding herbs or cheese between the layers!
What is Greek phyllo dough?
Thin, flaky, buttery sheets of dough that bake up into magnificent desserts and savory sensations. And Greek cooks, of course, are masters with the phyllo dough (or filo dough, if you prefer).
What is a Greek pizza crust?
Our Greek pizza crust recipe required zero kneading and made a minimal mess, thanks to phyllo. The phyllo dough pizza crust is made by layering sheet after sheet of Athens phyllo dough brushed with olive oil. For additional flavor, consider adding herbs or cheese between the layers!
How do you cook phyllo dough in the oven?
Preheat your grill or oven to 375 degrees. Spritz a baking sheet with olive oil spray. Lay down a sheet of phyllo dough, lightly spritz with olive oil, then top with another sheet of phyllo dough. Repeat this with 16 sheets of phyllo dough.

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