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GREEK PHYLLO PIZZA  Ingredients
1/4 cup olive oil 2 cups onions, chopped 3 cloves minced garlic 3 10-ounce packages frozen spinach, thawed and squeezed dry 1/2 cup chopped fresh basil 2 tablespoons chopped fresh oregano 2 tablespoons lemon juice 1 teaspoon ground black pepper 40 sheets Athens® Fillo Dough (9" x 14"), thawed 1/2 cup butter, melted 4 cups shredded mozzarella cheese 3 medium tomatoes, sliced thin 2 cups Feta cheese, crumbled 1 cup breadcrumbs In large skillet, heat oil over medium heat, add onions and garlic. Sauté for 5 minutes or until onions are translucent. Add spinach and sauté until all excess moisture has evaporated. Add basil, oregano, lemon juice and pepper. Mix well. Cool slightly.
Prepare fillo pizza crust according to directions for Pizza Crust using greased 9" x 13" baking pan. Spread spinach mixture on prepared fillo sheets. Top spinach with 1/2 of mozzarella. Dredge tomatoes in breadcrumbs and arrange on top of mozzarella. Top with remaining mozzarella and Feta cheese. Bake in preheated 350ºF oven for 25 to 30 minutes or until golden brown.
Yield: one large pizza, serving at least 12 slices
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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