With spinach & artichoke dip as the sauce base and savory, delicious toppings like mozzarella, feta, kalamata olives, tomatoes and roasted red peppers piled on top – this flatbread is full of Greek flavor! Recipe by Gavin & Karen from A Couple in the Kitchen blog.
- 16 sheets Athens® Phyllo Dough (9″ x 14″ ), thawed
- Olive oil spray
- 1 cup mozzarella cheese
- ¼ cup crumbled feta
- 6 kalamata olives, halved
- 2 cloves garlic, minced
- 2 small tomatoes, thinly sliced
- 2 pieces of roasted red pepper, sliced
- Spinach & artichoke dip
- Salt and pepper, to taste
- Fresh thyme, for garnish
Start by removing one roll of Athens® Phyllo Dough from the freezer to thaw, following thawing instructions on the package. Unroll and cover phyllo sheets with plastic wrap and then a slightly damp towel to prevent drying out.
Preheat your grill or oven to 375°F and spritz a baking sheet with olive oil spray. Lay a sheet of phyllo dough onto the baking sheet, lightly spritz with olive oil, then top with another sheet of phyllo dough. Repeat this with 16 sheets of phyllo dough, spraying the top of each sheet with olive oil.
Place the baking sheet on the grill or in the oven and cook for 5 minutes until the phyllo dough begins to crisp up and turn a light golden brown color. Remove from the grill or oven.
Spoon a number of dollops of spinach & artichoke dip on the crust and gently spread it evenly. Next, top with garlic, cheese, roasted red pepper, tomato, and olives. Return to the grill or oven for another 15 minutes until golden brown. The tomatoes should be softened and the cheese should be melted. Season with salt, pepper, and thyme. Then, slice and devour!
For more guidance with this recipe, read our blog post on it.
- If using a grill, carefully grill the phyllo crust on indirect heat to ensure it doesn’t burn. If you have a traditional gas grill, consider turning on one burner to medium-low heat and placing the pizza onto a baking sheet on the grates that are set to “off”. This will heat the grill without the risk of burning. The temperature gauge on your grill will act as your guide.