Greek-Style Pizza Recipe
Greek-Style Pizza Recipe photo by Taste of Home
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Greek-Style Pizza Recipe

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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
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES:18 servings
TOTAL TIME: Prep: 25 min. Bake: 25 min.
MAKES: 18 servings


  • 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

Nutritional Facts

1 piece: 198 calories, 9g fat (4g saturated fat), 17mg cholesterol, 310mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 8g protein.


  1. 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.
  2. 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.
  3. 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.
Originally published as Greek-Style Pizza in Taste of Home December/January 2012, p28

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Matthew62670 User ID: 6463977 170291
Reviewed Jan. 17, 2012

"I put this topping on a very thin crispy-crust skillet pizza I make, and it was awesome. Will make it again."

fclarensau User ID: 6431786 175123
Reviewed Dec. 31, 2011

"Made it for family Greek Christmas dinner. It was a big hit. I will make again."

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