Monday, October 27, 2008

Greek Pizza

1/4 cup olive oil
2 cups onion, chopped
3 cloves garlic, minced
3 10 oz. packages frozen spinach(or less), thawed and squeezed dry
1/2 cup fresh basil, chopped
2 Tbsp. fresh oregano, chopped
2 Tbsp. lemon juice
1 teaspoon ground black pepper
20 sheets fillo dough
1/2 cup butter, melted
4 cups (1 pound) mozzarella cheese, grated
3 medium tomatoes, sliced thin

2 cups feta cheese, crumbled
1 cup bread crumbs

In large skillet, heat oil over medium heat. Add onion and garlic. Sauté for 5 minutes or until onions are translucent. Add spinach and sauté until all excess moisture has evaporated. Add basil, oregano, lemon juice and pepper. Mix well. Cool slightly.

Prepare fillo pizza crust:

Use 10 sheets of fillo dough, brushing each with melted butter, margarine, oil or vegetable spray. Use 1/4 cup butter. Repeat this step. Place length of fillo across width of greased 15” x 10” x 1” cookie sheet or baking pan. Overlap each set of 10 buttered fillo sheets 5 inches at center. Roll overlapping fillo onto itself on cookie sheet to form “pizza crust.” Brush top layer with melted butter or olive oil.

Spread spinach mixture on prepared fillo sheets. Top spinach with 1/2 of mozzarella. Dredge tomatoes in bread crumbs and arrange on top of mozzarella. Top with remaining mozzarella and feta cheese.

Bake in preheated 400°F oven for 25-30 minutes or until golden brown.
Serves 12


NOTE: This serves nicely. To make appetizers, simply arrange the tomatoes closer (so there's one in the center of each piece) and cut smaller. Diamond shaped would be nice.

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