Best Spinach Phyllo Pizza Recipes

Spinach Phyllo Pizza image

Yield Serves 6 to 8 as an hors d'oeuvre

Number Of Ingredients 8

1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

Steps:

In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.
Preheat the oven to 400°F. Brush a baking sheet lightly with some of the butter, put 1 sheet of the phyllo on the butter, the brush it lightly withy some of the remaining butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining butter and bake the crust in the middle of the oven for 5 minutes.
Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint over it, and season the spinach with salt and pepper. Scatter the onion over the spinach, sprinkle the pizza with the Feta, and drizzle it with the oil. Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares.

Greek-Style Spinach Pizza With Phyllo Crust image

Provided by Kittencalrecipezazz

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs freshy spinach (coarse stems removed)
7 tablespoons butter, melted and kept warm
7 sheets phyllo dough (17x12-inches)
12 tablespoons grated parmesan cheese
salt and pepper
1 small red onion, thinly sliced
3/4 cup finely crumbled feta (or to taste)
3/4 cup sliced kalamata olive (or to taste, or use black sliced olives)
4 tablespoons olive oil (can use less)

Steps:

Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
Squeeze out any moisture using hands.
Set oven to 400 degrees (IMPORTANT, use middle oven rack).
Brush a large baking sheet lightly with melted butter.
Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
Brush the sheet with melted butter, then sprinkle with parmesan cheese.
Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
Brush the top sheet lightly with melted butter.
Bake for about 3-5 minutes.
For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
Then season with black pepper and a little salt.
Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
Sprinkle with crumbled feta cheese.
Drizzle with olive oil.
Bake the phyllo pizza for about 15 minutes or until the feta is melted.
Slice into squares using a pizza wheel.