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Greek-Style Pizza

Save yourself a trip to Greece and serve this appetizer pizza at your next 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

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, 14x9-inch sheet size) frozen phyllo dough, thawed
  • 2 cups shredded part-skim mozzarella cheese
  • 1 cup 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 13x9-in. baking dish with reserved butter mixture. Place 1 sheet of phyllo dough in baking dish; brush lightly with butter mixture. (Keep remaining phyllo covered with 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° until cheese is melted and crust is golden brown, 25-30 minutes.
Nutrition Facts
1 piece: 198 calories, 9g fat (4g saturated fat), 17mg cholesterol, 310mg sodium, 21g carbohydrate (3g sugars, 2g fiber), 8g protein.

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Reviews

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Average Rating:
  • Matthew62670
    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
    Dec 31, 2011

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