GREEK PIZZA ON PHYLLO WITH FETA AND TOMATOES
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
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
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Pls Show
[email protected]This is the best Greek pizza I've ever had. The phyllo dough is so crispy and the toppings are so flavorful.
Risky Sai
[email protected]I made this pizza for a party and everyone loved it. It's a great appetizer or main course.
Mohmmed Riham
[email protected]I added some chopped Kalamata olives to my pizza and it was amazing!
Pranto Sarker
[email protected]This recipe is a great way to use up leftover phyllo dough.
Kerry Mekwunye
[email protected]I'm not sure what I did wrong, but my pizza turned out soggy.
Afjal Hossain
[email protected]This pizza is so flavorful and easy to make. I'll definitely be making it again soon.
Abdessalam Alaoui
[email protected]I'm not a big fan of feta cheese, so I used mozzarella instead. It was still delicious.
Tsakani Mbanyele
[email protected]I followed the recipe exactly and my pizza turned out perfect. Thanks for sharing!
ZAHIM JAN
[email protected]I substituted spinach for the tomatoes and it turned out great!
Big Dreams
[email protected]This recipe is a keeper! I've made it several times now and it's always a crowd-pleaser.
Vincent Simpson
[email protected]The phyllo dough was a bit too crispy for my taste, but the overall flavor of the pizza was great.
Sofia Rusaqoli
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Thomas Carr
[email protected]This Greek pizza on phyllo dough was a hit with my family! The flavors were amazing and the phyllo dough was so crispy. I will definitely be making this again.