greek pizza
 
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 from 1/2 large lemon
1/2 lb.  phyllo pastry leaves
 
combine 1/2 cup melted butter and 1/4 cup olive oil. 10 oz. frozen 
spinach, 
chopped 
 
1 lb.  grated mozzarella cheese
1-1/2 cup  crumbled farmers or feta cheese
2 medium  tomatoes, sliced thin
1/2 cup  fine bread crumbs
 
in large skillet cook onions and garlic with salt and 2 tablespoons olive 
oil, until onions are clear and soft. add herbs, lemon juice and spinach, 
cook over high heat stirring until spinach is limp and liquid is 
evaporated. 
on large buttered baking tray, begin layering sheet of phyllo dough, 
brushing each surface with generous amount of butter/oil mixture. continue 
layering until all are used. brush top surface with remaining butter/oil 
mixture. use a slotted spoon to transfer spinach mixture from skillet to 
pastry stack, leaving behind excess liquid. spread mixture evenly, leaving 
1/2 inch pastry border. sprinkle in crumbled feta or farmers cheese and 
half of mozzarella. dredge tomatoes in bread crumbs, arrange on top of 
pizza and toss remaining mozzarella over tomatoes. bake uncovered for 25 
to 
30 minutes at 400 degrees. serves 4 to 6. 
 
 
 
(ID: 77452) Mirror: rec.food.recipes: Thu, Jan 15, 2004


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