Best 3 Greek Pizza On Phyllo With Feta And Tomatoes Recipes

In the realm of culinary delights, where flavors dance on taste buds and aromas tantalize the senses, the Greek pizza on phyllo with feta and tomatoes emerges as a symphony of Mediterranean artistry. This delectable dish, rooted in the vibrant tapestry of Greek cuisine, weaves together crispy phyllo pastry, tangy feta cheese, juicy tomatoes, and a medley of herbs. Prepare to embark on a culinary journey that will transport you to the sun-kissed shores of Greece with every bite of this extraordinary creation.

With three tantalizing variations to explore, this article offers a culinary adventure that caters to diverse palates. The classic Greek pizza on phyllo serves as the foundation, showcasing the harmonious blend of phyllo pastry, feta, and tomatoes. For those who crave a touch of savory indulgence, the spinach and feta-filled phyllo rolls present a delightful surprise. And for the ultimate flavor extravaganza, the spanakopita phyllo triangles offer a symphony of spinach, feta, and herbs, encased in layers of crispy phyllo pastry.

Check out the recipes below so you can choose the best recipe for yourself!

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

PHYLLO PIZZA WITH FRESH TOMATOES AND FETA CHEESE

Phyllo Pizza With Fresh Tomatoes and Feta Cheese image

This is a recipe I adapted from Lex Culinaria (http://gorgeoustown.typepad.com/lex_culinaria/). It truly is a light, low carb, delicious summer dinner. I like to serve it with a wilted spinach salad and bacon vinaigrette.

Provided by Heirloom

Categories Cheese

Time 25m

Yield 3-4 serving(s)

Number Of Ingredients 9

Ingredients

6 sheets phyllo dough
1 large tomatoes, sliced 1/4-inch thick
1/4 cup parmesan cheese, finely grated
2/3 cup feta cheese, crumbled
12 leaves fresh basil
sea salt
fresh ground black pepper
olive oil
fresh basil (to garnish)

Steps:

Preheat oven to 400 degrees F.
In a 9" x 13" baking dish or on a baking sheet, lay out one piece of phyllo dough. Spray or brush a thin layer of olive oil covering the whole piece of phyllo.
Repeat until all 6 pieces are layered and coated with olive oil.
Sprinkle the Parmesan cheese over the phyllo, as evenly as possible.
Spread tomato slices out over the phyllo dough.
Tear the 12 leaves of basil and distribute evenly over the pizza.
Season with the sea salt and pepper.
If desired, drizzle with a little extra virgin olive oil.
Bake for about 15 minutes, or until feta begins to brown. Be sure to keep a watchful eye on it though, if the edges begin to brown too much before the feta is browned to your liking cover the edges with strips of foil to impede burning.
Garnish with fresh torn basil.

GREEK PIZZA WITH CHICKEN, FETA AND OLIVES WITH MIXED CHERRY TOMATO SALAD

Greek Pizza with Chicken, Feta and Olives with Mixed Cherry Tomato Salad image

Provided by Robin Miller : Food Network

Categories main-dish

Time 32m

Yield 4 servings

Number Of Ingredients 16

Ingredients

1 pound fresh or frozen pizza or bread dough, thawed according to package directions
1 1/2 cups grated mozzarella cheese
2 teaspoons garlic flakes
2 cooked chicken breast halves, diced (about 2 cups)
1 cup sliced mushrooms
1/2 cup sliced pitted kalamata olives
1/2 cup crumbled feta cheese
1 teaspoon dried oregano
1 recipe Cherry Tomato Salad, recipe follows
2 cups halved red cherry or grape tomatoes
2 cups halved yellow cherry tomatoes
1/4 cup freshly chopped basil leaves
2 tablespoons red wine vinegar
2 teaspoons olive oil
1 teaspoon Dijon mustard
Salt and coarsely ground black pepper

Steps:

Preheat oven to 450 degrees F.
Roll dough out into a large rectangle and transfer to a large baking sheet. Top dough with mozzarella cheese, to within 1/2-inch of the edges and then sprinkle garlic flakes all over cheese. Top with chicken, mushrooms and olives. Sprinkle feta cheese over top and then sprinkle oregano over everything. Bake 10 to 12 minutes, until crust is golden brown and cheese melts.
Serve with Cherry Tomato Salad.
In a medium bowl, combine tomatoes and basil. In a small bowl, whisk together vinegar, oil and mustard. Add mixture to tomatoes and toss to combine. Season, to taste, with salt and black pepper.

Tips:

For the best results, use fresh phyllo dough. If you're using frozen phyllo dough, thaw it completely before using.
To prevent the phyllo dough from becoming too dry, brush each sheet with melted butter before assembling the pizza.
Don't overload the pizza with toppings. Too many toppings will make the pizza soggy.
Bake the pizza in a preheated oven until the phyllo dough is golden brown and the cheese is melted and bubbly.
Let the pizza cool for a few minutes before slicing and serving.

Conclusion:

This Greek pizza on phyllo with feta and tomatoes is a delicious and easy-to-make appetizer or main course. The crispy phyllo dough, flavorful feta cheese, and juicy tomatoes combine to create a dish that is sure to please everyone at your table. Serve this pizza with a side of tzatziki sauce or Greek salad for a complete meal.

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