Pizza Phyllo Cup Recipes

PHYLLO DOUGH PIZZA

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.

TOMATO-ONION PHYLLO PIZZA

Steps:

• Preheat oven to 375°. Brush a 15x10x1-in. baking pan with some of the melted butter. Unroll phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Discard scraps., Line bottom and sides of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter and sprinkle with 1 tablespoon Parmesan cheese. Repeat layers 5 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Top with layers of remaining phyllo dough; brush with remaining butter. Sprinkle with mozzarella cheese; arrange onion and tomatoes over cheese. Sprinkle with oregano, thyme, salt, pepper and remaining Parmesan cheese. Bake until edges are golden brown, 20-25 minutes.

TOMATO-MOZZARELLA PIZZA WITH PHYLLO CRUST

Steps:

• Preheat oven to 375°F. Brush 15x10x1-inch baking sheet with butter. Place 1 phyllo sheet in prepared pan (edges of phyllo may go up sides of baking sheer). Brush phyllo with butter, sprinkle with 1 tablespoon Parmesan cheese. Repeat layering with remaining phyllo, butter and Parmesan cheese. Top with even layers of mozzarella cheese and onion, then tomatoes. Sprinkle with oregano and thyme.
• Bake until crust is crisp and golden brown at edges, cheese melts and tomatoes are tender, about 30 minutes. Let stand 5 minutes.

TOMATO MOZZARELLA PHYLLO CRUST PIZZA

Steps:

• Set oven to 375.
• Brush a 15 x 10-inch baking pan with butter.
• Place 1 phyllo sheet in prepared pan (edges may go up sides of baking pan).
• Brush with melted butter and sprinkle with 1-2 tablespoons Parmesan cheese.
• Repeat layer with remaining phyllo, melted butter and Parmesan cheese.
• Top with layers of mozzarella cheese (I used sliced mozza cheese to make sure that the cheese was even) onion, then tomatoes.
• Sprinkle with oregano and thyme.
• Bake for about 25-30 minutes until the edges are golden brown, the cheese melts and the tomatoes are tender.
• Let stand for 6 minutes before slicing.
• DELICIOUS!

SPINACH PHYLLO PIZZA

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.

GREEK PIZZA WITH PHYLLO CRUST

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.