Greek Pizza

Recipe Ingredients

1/2 lb	227g / 8oz	Filo dough
1/2 cup	99g / 3.5oz	Melted butter
1/4 cup	59ml	Olive oil
2 tablespoons	30ml	Olive oil
1 cup	62g / 2.2oz	Chopped onion
3		Garlic - crushed
1/2 teaspoon	2.5ml	Dried basil - crushed
1/2 teaspoon	2.5ml	Dried oregano
1/2 teaspoon	2.5ml	Lemon - juiced (large)
1		Frozen spinach - chopped
1 lb	454g / 16oz	Mozzarella cheese - grated
1 1/2 cups	219g / 7.7oz	Feta cheese - crumbled
2 cups	125g / 4.4oz	Tomatoes - thinly sliced (medium)
1/2 cup	73g / 2.6oz	Bread crumbs

Recipe Instructions

Note: Filo dough pastry dries out very quickly once unwrapped, so keep the dough in a single pile while using and keep covered with a clean, dry tea towel. Always take a leaf of dough from the top of the stack. In order to work successfully with filo dough, always have the filling fully prepared before assembling the dish; also have the butter melted and ready. Once the dish is assembled, it can be refrigerated for several hours before baking; always bake right before serving so that the filo pastry will be crisp.

Preheat oven to 400x. Butter a large baking tray.

In a large skillet, cook the onions and garlic with the salt in the two tablespoons of olive oil until the onions are clear and soft. Add the herbs, lemon juice, and spinach and cook over fairly high heat, stirring frequently. Squeeze the spinach dry and add it to the skillet along with the herbs and lemon juice; cook, stirring frequently, until most of the liquid has evaporated.

Combine the 1/2 cup melted butter with the 1/4 cup olive oil.

On a large, buttered baking tray begin layer the sheets of filo dough, brushing each surface with a generous amount of the butter/olive oil mixture. Continue layering the filo dough leaves until you have used them all. Brush the top surface of the stack with the remaining butter/olive oil.

Use a slotted spoon to transfer the spinach mixture from its skillet to the pastry stack, leaving behind whatever liquid failed to evaporate. Spread the mixture evenly in place, leaving a 1/2" border of pastry.

Sprinkle on the crumbled feta, plus half of the mozzarella.

Dredge the tomato slices in bread crumbs; arrange these on top of the pizza and sprinkle the remaining mozzarella over all.

Bake, uncovered, for 25-30 minutes.

Source:
"Enchanted Broccoli Forest" by Mollie Katzen

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