Greek phyllo pizza with spinach, tomatoes, and Kalamata olives
This Greek phyllo pizza comes from the classic Molly Katzen cookbook “The Enchanted Broccoli Forest”. It’s one of our favorite recipes from that cookbook, and I’ve made it many, many times over the years. Like most of the recipes in that book, it’s a little time-consuming but not really complicated, and very much worth the effort.
You start by layering sheets of phyllo pastry dough, painting each one with a little bit of olive oil as you layer them. Once you’ve got the base put together, you sautee some fresh spinach with onions, garlic, and some lemon juice (I have also done it with frozen spinach, but it’s better with fresh), and spread that mixture on the base, along with shredded mozzarella. Then you top that with fresh sliced tomatoes, Kalamata olives, and crumbled feta. Bake until the edges of the phyllo are cirspy and golden and the cheese is melty.
I’ve got a couple of containered tomato plants in the back yard, and once they start producing fruit, I will be making this again sometime this summer. I’ll be sure to post a photo of that when it happens.