Greek Style Spinach Pizza with Phyllo Crust
Transform your pizza night with this Greek-Style Spinach Pizza with Phyllo Crust, a Mediterranean-inspired twist on a classic! Featuring a flaky and golden phyllo dough base, this recipe layers savory sautéed spinach, fragrant garlic, and a touch of oregano, topped with a medley of bold flavors like crumbled feta, melted mozzarella, briny Kalamata olives, sweet cherry tomatoes, and crisp red onions. The lightweight, buttery crust perfectly complements the fresh, vibrant toppings, making this a deliciously unique option for lunch, dinner, or entertaining guests. Ready in under an hour, this visually stunning dish is not only easy to make but also brings together the best of Greek cuisine in every crispy, cheesy bite!
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Recipe Information
Ingredients
- 10 sheets Phyllo dough sheets
- 6 tablespoons Unsalted butter, melted
- 2 tablespoons Olive oil
- 5 cups Fresh spinach, chopped
- 2 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1.5 cups Feta cheese, crumbled
- 1 cup Mozzarella cheese, shredded
- 0.5 cup Kalamata olives, sliced
- 1 cup Cherry tomatoes, halved
- 0.25 cup Red onion, thinly sliced
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preheat the oven to 375°F (190°C). Line a large baking sheet with parchment paper.
Lay one sheet of phyllo dough on the parchment-lined baking sheet. Brush it lightly with melted butter using a pastry brush. Repeat this process, layering and buttering each phyllo sheet until all 10 sheets are stacked to form the crust.
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook for 3-4 minutes, stirring occasionally, until wilted. Season with salt, black pepper, and dried oregano. Remove from heat and set aside.
Evenly spread the cooked spinach mixture across the prepared phyllo crust, leaving about 1 inch of space around the edges.
Sprinkle the crumbled feta cheese and shredded mozzarella cheese over the spinach mixture.
Top the pizza with sliced Kalamata olives, cherry tomato halves, and thinly sliced red onions.
Bake the pizza in the preheated oven for 20-25 minutes, or until the phyllo crust is golden brown and crisp.
Remove the pizza from the oven and let it cool for a few minutes before slicing into squares or wedges.
Serve warm and enjoy your Greek-style spinach pizza with phyllo crust!
Nutrition Facts
Calories |
549 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.3 g | 50% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 84 mg | 28% | |
| Sodium | 1360 mg | 59% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 3.5 g | ||
| Protein | 13.0 g | 26% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 322 mg | 25% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 715 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
