Greek Pizza On Phyllo With Feta And Tomatoes Recipes

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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

CONTEST-WINNING GREEK PIZZA



Contest-Winning Greek Pizza image

Pita breads make crispy crusts for these individual pizzas. Topped with feta and ricotta cheese as well as spinach, tomatoes and basil, the fast pizzas are a hit with everyone who tries them. -Doris Allers of Portage, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

4 pita breads (6 inches)
1 cup reduced-fat ricotta cheese
1/2 teaspoon garlic powder
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
3 medium tomatoes, sliced
3/4 cup crumbled feta cheese
3/4 teaspoon dried basil

Steps:

  • Place pita breads on a baking sheet. Combine ricotta cheese and garlic powder; spread over pitas. Top with spinach, tomatoes, feta cheese and basil. , Bake at 400° for 12-15 minutes or until bread is lightly browned.

Nutrition Facts : Calories 320 calories, Fat 7g fat (4g saturated fat), Cholesterol 26mg cholesterol, Sodium 642mg sodium, Carbohydrate 46g carbohydrate (7g sugars, Fiber 6g fiber), Protein 17g protein. Diabetic Exchanges

GREEK PIZZA WITH SPINACH, FETA AND OLIVES



Greek Pizza with Spinach, Feta and Olives image

Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.

Provided by USA WEEKEND Pam Anderson

Categories     World Cuisine Recipes     European     Greek

Time 42m

Yield 6

Number Of Ingredients 10

½ cup mayonnaise
4 cloves garlic, minced
1 cup crumbled feta cheese, divided
1 (12 inch) pre-baked Italian pizza crust
½ cup oil-packed sun-dried tomatoes, coarsely chopped
1 tablespoon oil from the sun-dried tomatoes
¼ cup pitted kalamata olives, coarsely chopped
1 teaspoon dried oregano
2 cups baby spinach leaves
½ small red onion, halved and thinly sliced

Steps:

  • Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
  • Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.

Nutrition Facts : Calories 461.2 calories, Carbohydrate 39.3 g, Cholesterol 35.9 mg, Fat 29 g, Fiber 2.4 g, Protein 14.1 g, SaturatedFat 7.9 g, Sodium 894.4 mg, Sugar 2.9 g

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 CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD



Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad image

Provided by Robin Miller : Food Network

Categories     main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 16

1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 1/2 cups grated mozzarella cheese
2 teaspoons garlic flakes
2 cooked chicken breast halves, diced (about 2 cups)
1 cup sliced mushrooms
1/2 cup sliced pitted kalamata olives
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 recipe Cherry Tomato Salad, recipe follows
2 cups halved red cherry or grape tomatoes
2 cups halved yellow cherry tomatoes
1/4 cup freshly chopped basil leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
Salt and coarsely ground black pepper

Steps:

  • Preheat oven to 450 degrees F.
  • Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
  • Serve with Cherry Tomato Salad.
  • In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.

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-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.

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