Very Very Nice Vegetarian Phyllo Pizza

IMG_6158

What better way to kick start my Autumn/ Winter recipe posts than with a warm, cheesy pizza. Well almost. This “pizza” is actually made with phyllo pastry, not pizza dough. But in my opinion, it’s much much tastier, and it’s lighter and crispier. In addition to that, phyllo dough is a healthier alternative when it comes to fat content & calorie count, so who says healthy can’t be tasty? And it’s the perfect way to make up for all the melted cheese. All that ooey gooey stringy melted cheese..

Even the most devoted meat lovers out there will be itching to grab another slice. Besides, who has money for meat these days anyway?

Greek Phyllo Pizza (inspired by Food.com’s recipe by Poppy – Thanks Wen!)

Ingredients:

  • ¼ cup olive oil
  • 2 cups of chopped onions
  • 3 cloves garlic (chopped)
  • 1 pack of pre-chopped spinach (stalks removed)
  • ½ large butternut (peeled & cut into 1.5cm cubes)
  • Onion Marmalade (I like the onion marmalade from Woolworths)
  • 1 cup fresh basil (chopped)
  • 1 TBSP dried oregano
  • 1 TBSP lemon juice
  • 1tsp freshly ground black pepper
  • 12 sheets of defrosted phyllo pastry (up to 20 depending on how thick you want it) – keep these rolled up in the fridge until just before you need to use them
  • ½ cup butter (melted)
  • 4 cups grated mozzarella cheese
  • 2 cups of feta cheese (some crumbled, some larger cubes)
  • ½ cup breadcrumbs

Method:

  • Steam butternut cubes until just cooked through and soft
  • In a large pan, heat some oil & butter to medium heat
  • Add garlic & onion and sauté for 5 minutes
  • Add spinach and sauté until all excess moisture has evaporated
  • Add basil, oregano, lemon juice & pepper and mix in well
  • Turn oven onto 220° and get your oven tray ready
  • Take your phyllo pastry sheets out of the fridge and unroll them (this step must be done quite quickly as phyllo pastry gets dry and brittle and the sheets will stick together)
  • Brush the top layer with butter then carefully separate from the sheets beneath it. Place this in the oven tray.
  • Repeat this step until all sheets are layered on top of each other in the oven tray
  • Spread spinach mixture onto the buttered phyllo sheet
  • Top spinach with ½ the mozzarella
  • Sprinkle with ½ the breadcrumbs
  • Top with remaining mozzarella, feta, butternut & breadcrumbs
  • Bake in the oven for 25 to 30 min or until the edges of the phyllo are golden brown and crispy
  • Serve with a few dollops of onion marmalade
  • Enjoy!

 

IMG_6099

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s