Greek-Style Spinach Pizza With Phyllo Crust
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Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 3 Tbsps Pine nuts
- 6 sheets Phyllo dough
- 1 tsp extra virgin olive oil (plus more as needed)
- 1 bunch Spinach (about 3/4 pound)
- ¼ tsp dried oregano
- kosher salt
- freshly ground Black pepper
- 1 garlic clove (roasted)
- ¼ cup crumbled Feta
Preparation
Kitchen utensils
2 Pots, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Wooden spoon, 1 Sieve, 1 Ladle, 1 Fine grater
Preparation steps
1.
Position a rack in the center of the oven and preheat oven to 400 degrees F.
2.
Chop coarsely 2 tablespoons pine nuts. Set the stack of phyllo sheets on a work surface and cover with a clean kitchen towel. Transfer 1 sheet of phyllo to the area in front of you. Lightly brush olive oil over the sheet, and scatter 1 teaspoon of nuts over it. Repeat with each remaining phyllo sheet, replacing the towel as you work. Cut 4 circles out of the phyllo by placing a 5 1/2-inch bowl upside down and cutting around it with a sharp knife. Transfer the phyllo circles to a baking sheet and bake in the middle of the oven for 5 minutes. Set aside.
3.
Wash and drain the spinach, discarding the coarse stems. Heat a large pan over high heat. Add the spinach and cook until just wilted, about 3 minutes. Drain and rinse under cold water. Squeeze out excess water and coarsely chop. Combine the spinach, oregano, 1 teaspoon of olive oil, salt and pepper, to taste, and spread over the crust, leaving a 1/2-inch rim. Scatter the roasted garlic, and remaining pine nuts over the spinach, and then top with feta cheese. Drizzle the pizza with olive oil and bake until the toppings are hot, about 10 minutes. Cut with a pizza cutter into wedges.
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