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Greek-Style Pizza

 Greek-Style Pizza
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
18 ServingsPrep: 25 min. Bake: 25 min.


  • 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


  • 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

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Greek-Style Pizza (continued)

Directions (continued)

  • 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.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer