Greek Pizza

From "The Enchanted Broccoli Forest" vegetarian cookbook. This is one of DH and my favorite recipes. We even won an 'Iron Chef' competition at our church with this dish!

Crust:
1/2 lb. filo pastry leaves
1/2 cup melted butter
1/3 cup olive oil (combine with melted butter)

2 Tbsp. olive oil
1 cup chopped onion
1/4 tsp. salt
3 large cloves crushed garlic
1/2 tsp. crushed basil
1/2 tsp. oregano
Juice of 1/2 large lemon
1 lb. fresh spinach ~cleaned, stemmed & chopped OR 10 oz. package frozen, chopped spinach
lots of freshly ground black pepper
1 lb. grated mozzarella cheese
1 1/2 cups crumbled feta cheese
2 medium tomatoes, thinly sliced
1/2 cup fine bread crumbs
Black olives

1. Work with the filo dough (carefully keep it covered with a towel while you work with each individual sheet). Brush the bottom of a rectangular cookie sheet with the olive oil/butter mixture (use a pastry brush). Place one sheet of filo dough on top of the mixture. Alternate olive oil/butter mixture with filo dough until it is all used up.

2. In a large skillet, cook the onions and garlic with salt in 2 Tbs. olive oil, until the onions are clear and soft. Add herbs, lemon juice and spinach, and cook over fairly high heat, stirring until the spinach is limp and the liquid is evaporated.

3. On a large, buttered baking tray begin layering the sheets of fily dough, brushing each surface with a generous amount of combined butter and olive oil. ?Contiue layering the pastry leaves until you've used them all. Brush the top surface of the stack with the remaining butter/olive oil mixture.

4. 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 spinach mixture evenly in place, leaving a 1/2 inch border of pastry.

5. Sprinkle on the crumbled feta or farmer's cheese, plus half the mozzarella.

6. Dredge the tomato slices in bread crumbs, arrange these on top of the pizza, and toss the remaining mozzarella over the tomatoes.

7. Bake uncovered for 25-30 minutes.

Thanks for sharing this one. It sounds amazing. I love anything with filo. And I find the title of that cookbook well, enchanting. Are there other great recipes in it? I may have to pick that one up.

oh wow!

This is one to be copied and pasted. Thank you!!!

I enjoy the cookbook - there are some pretty interesting recipes in it that sounded good when I looked through it, and overall it's fairly healthy.