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Fiesta Phyllo Pizza

Total Time: 45 MIN Makes: 6 servings
Prep Time: 30 MIN Cook Time: 15 MIN

Pizza gets a Mexican-inspired twist and a flaky phyllo crust with this fun and exotic recipe.

  • 1/4 cup plus 1 teaspoon olive oil
  • 1 canned chipotle in adobo or 1 teaspoon chipotle powder
  • 2 cloves garlic, chopped
  • 1/4 teaspoon salt
  • 20 sheets Athens® Phyllo Dough (9″x14″), thawed
  • 1/4 cup Asiago (or Parmesan) cheese, freshly grated
  • 1 cup roma tomatoes, seeded and diced
  • 1/2 cup roasted red peppers, thinly sliced and drained well
  • 1 cup green olives with or without pimiento, chopped
  • 1/2 cup scallions, finely chopped
  • 2 cups romaine (or iceberg) lettuce, shredded


Thaw one roll of phyllo dough, following thawing instructions on package. Preheat oven to 350°

Place 1/4 cup oil, chipotle, garlic and salt in a mini food processor and emulsify until smooth.

Unroll and cover phyllo with plastic wrap and then a slightly damp towel to prevent drying out. Lightly brush a 15” x 10” baking sheet or pan with 1 teaspoon oil. Overlap 20 phyllo sheets in the baking pan, brushing each sheet with chipotle-oil. Cover the bottom of the pan and let the excess phyllo hang over the edge.

Score lightly. Roll phyllo edges onto themselves to form a crust. Brush top sheet and edges with chipotle-oil. Top with cheese.

Bake in preheated 350°F oven for 10 minutes or until the cheese melts. Top with tomatoes, roasted red peppers, olives, scallions and lettuce. Slice into wedges and serve warm.