Best 3 Greek Phyllo Pizza Recipes

Tantalize your taste buds with the delightful Greek phyllo pizza, a unique and flavorful dish that combines the best of Mediterranean cuisine. This delectable pizza features layers of crispy, flaky phyllo dough, topped with a savory combination of traditional Greek ingredients. Explore a collection of irresistible recipes that showcase the versatility of phyllo pizza. From the classic Margherita, adorned with fresh tomatoes, mozzarella, and basil, to the indulgent Spanakopita, brimming with spinach, feta, and herbs, each recipe offers a tantalizing journey into Greek culinary delights. Embark on a culinary adventure with these easy-to-follow recipes, perfect for any occasion. Each recipe provides step-by-step instructions, ensuring success in creating this delectable masterpiece. Discover the joy of homemade Greek phyllo pizza and indulge in a symphony of flavors that will transport you to the heart of Greece.

Let's cook with our recipes!

GREEK PHYLLO PIZZA

Greek Phyllo Pizza image

Make and share this Greek Phyllo Pizza recipe from Food.com.

Provided by Poppy

Categories Greek

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

Ingredients

1/4 cup olive oil
2 cups onions, chopped
3 cloves garlic, minced
3 (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 ground black pepper
20 sheets phyllo dough
1/2 cup butter, melted
4 cups mozzarella cheese, grated (1 pound)
3 medium tomatoes, sliced thin
2 cups feta cheese, crumbled
1 cup breadcrumbs

Steps:

In large skillet, heat oil over medium heat.
Add onion 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 and pepper.
Mix well.
Cool slightly.
Prepare Phyllo pizza crust: Use 10 sheets of phyllo dough, brushing each with melted butter, margarine, oil or vegetable spray.
Use 1/4 cup butter.
Repeat this step.
Place length of phyllo across width of greased 15” x 10” x 1” cookie sheet or baking pan.
Overlap each set of 10 buttered phyllo sheets 5 inches at center.
Roll overlapping phyllo onto itself on cookie sheet to form “pizza crust.
” Brush top layer with melted butter or olive oil and top with your favorite ingredients.
Spread spinach mixture on prepared phyllo sheets.
Top spinach with 1/2 of mozzarella.
Dredge tomatoes in bread crumbs and arrange on top of mozzarella.
Top with remaining mozzarella and feta cheese.
Bake in preheated 400°F oven for 25-30 minutes or until golden brown.

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

Ingredients

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 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

Ingredients

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

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your pizza.
Don't overcrowd the pizza: Too many toppings will make it soggy.
Bake the pizza at a high temperature: This will help the crust get crispy.
Use a pizza stone or baking sheet: This will help the pizza cook evenly.
Let the pizza cool for a few minutes before slicing: This will help the cheese set and the pizza hold together.

Conclusion:

Greek phyllo pizza is a delicious and easy-to-make dish that is perfect for any occasion. With its crispy phyllo crust, flavorful toppings, and gooey cheese, this pizza is sure to be a hit with everyone who tries it. So next time you're looking for a quick and easy meal, give Greek phyllo pizza a try!