Toppings including spinach, mozzarella, feta and tomatoes join forces with a light, flaky phyllo crust in this pizza with a decidedly Greek twist.
- 1/4 cup olive oil
- 1 1/2†cups onions, chopped
- 3 cloves garlic, minced
- 2†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 black pepper, ground
- pinch salt
- 3 cups shredded mozzarella cheese, divided
- 40 sheets Athens® Phyllo Dough (9″ x 14″), thawed
- Cooking spray
- 3 medium tomatoes, sliced thin
- 1/2 cup breadcrumbs
- 1 1/2†cups Feta cheese, crumbled
In large skillet, heat oil over medium heat, add onions 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, pepper, salt and 1 cup mozzarella. Mix well. Set aside to cool slightly while preparing crust.
Thaw phyllo following thawing instructions on package. Preheated oven to 3501/4F. Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Lightly spray a 9″ x 18″ sheet pan. Position sheet pan horizontally. Place one sheet of phyllo with long edge closest to you, covering 1/4 of the sheet pan with about a 2″ overhang on 2 sides of the pan. Gently press phyllo into corners and edges of pan. Repeat with 3 more sheets on remaining quadrants of the pan, covering it completely. Lightly coat with cooking spray including overhang. Repeat this process 3 times (16 sheets total). Then place 2 sheets of phyllo side by side covering just the bottom of the pan and lightly spray. Repeat with 2 more sheets of phyllo. Repeat this entire process with the remaining phyllo sheets. To roll the edges forming the crust, begin at one corner, gather all layers of phyllo and tightly roll it down to touch the bottom of the pan. Continue around the pan, tucking and rolling the phyllo as you go. Spray the edge of the pizza crust. Par bake the pizza crust for 8 minutes. (If phyllo poufs during baking, go ahead and add toppings as below while crust is warm.)
Spread spinach mixture evenly on prepared crust. Top with 1 cup of mozzarella.
Dredge tomatoes in breadcrumbs and arrange on top of mozzarella. Top with remaining mozzarella and Feta cheese. Bake for 25 to 30 minutes or until golden brown.
TIP: If cheese begins to brown too quickly, cover pizza loosely with foil. Entire bake time is needed for phyllo to bake through properly.