Greek-Style Pizza Recipe

Greek-Style Pizza Recipe photo by Taste of Home

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Save yourself a trip to Greece and serve this appetizer pizza at your next holiday party. To ensure a crisp and flaky crust, before assembling the pizza, drain the tomato slices on a paper towel to soak up any extra moisture. —Claire Torrice, Oswego, New York

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Greek-Style Pizza Recipe

Prep: 25 min. Bake: 25 min.

Yield: 18 Servings

25 25 50

Ingredients

1/4 cup butter, cubed
1/4 cup olive oil
1/2 pound sliced fresh mushrooms
1 medium onion, sliced
3 garlic cloves, minced
1 package (10 ounces) fresh spinach, trimmed and coarsely chopped
1 tablespoon lemon juice
1 teaspoon dried basil
1 teaspoon dried oregano
1 package (16 ounces, 14-inch x 9-inch sheet size) frozen phyllo dough, thawed
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup (4 ounces) crumbled feta cheese
3 medium ripe tomatoes, sliced
1/2 cup seasoned bread crumbs

Directions

In a large skillet, melt butter. Transfer to a small bowl; add oil and set aside. In the same skillet, saute the mushrooms, onion and garlic until tender. Add spinach; saute until wilted. Add the lemon juice, basil and oregano; set aside.
Brush a 13-in. x 9-in. baking dish with reserved butter mixture. Place one sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with plastic wrap and a damp towel to prevent it from drying out.) Repeat layers with remaining phyllo, brushing each layer.
Top with the spinach mixture; sprinkle with cheeses. Coat both sides of tomato slices with bread crumbs; arrange over top. Bake at 375° for 25-30 minutes or until cheese is melted and crust is golden brown. Yield: 18 servings.

Nutritional Facts 1 piece equals 198 calories, 9 g fat (4 g saturated fat), 17 mg cholesterol, 310 mg sodium, 21 g carbohydrate, 2 g fiber, 8 g protein.

Originally published as Greek-Style Pizza in Taste of Home December/January 2012, p28

The History of Feta

FETA is a white, salty, semi-firm cheese. Traditionally it was made from sheep or goat's milk but is now also made with cow's milk. After feta is formed in a special mold, it's sliced into large pieces, salted and soaked in brine. Although feta cheese is mostly associated with Greek cooking, "feta" comes from the Italian word "fette", meaning slice of food.