Superbowl is coming! And although I'm not a huge football fan, I am a fan of all associated food. Game day foods are extra special because we're not just talking munchies like chips and pretzels here, folks! We are talking about scrumptious spreads of delicious real food - game day party food - which is one of my favorite kinds of food! Even if you are trying to stay on track or lose weight, this Greek Phyllo Dough Pizza with feta, basil and tomatoes is still doable.
As far as tailgating food goes, it's a little healthier than the typical. And healthier game day food can be hard to find. This pizza is great for pizza night and is a popular appetizer or main dish all year 'round.
I have stood there staring at many- a- game day spreads wondering what I could possibly eat that's the least bit healthy. And that's what I love love love about this pizza appetizer! You still feel like you're eating pizza, but it's loaded with healthy stuff!
It's not easy to find a great filo dough recipe, but this one is divine. I think the magic is in the two cheeses and butter between every layer of this filo pizza that makes this pizza extra delicious! Hey, I didn't say it was low-fat.... But seriously, it's worth the fat and calories! And, like I said, I was still able to eat it while on the weight watchers weight loss plan.
For this Greek phyllo pizza, you'll need:
- phyllo/filo pastry/dough
- butter melted
- freshly grated parmesan cheese
- feta cheese or goat cheese
- fresh spinach (I use baby spinach)
- fresh mozzarella cheese
- onion finely
- Roma tomatoes
- canned sliced black olives or sliced Kalamata olives
- dried oregano
- fresh basil
- Optional: other fresh herbs like rosemary, oregano or thyme can be used as well I used rosemary,
*See recipe card for quantities
📖 Variations & Substitutions
- Onions - you could use red onion, green onion or caramelized onions, instead of white onions.
- Herbs - other fresh herbs like rosemary, oregano or thyme can be used as well. I used rosemary. Fresh herbs are preferable, but you could use dried (just use ½ the amount)
- Add- on toppings - you could use red peppers, yellow, orange or green bell pepper, or add artichoke hearts.
Preheat oven to 375 degrees C. Spray baking sheet with non-stick cooking spray, olive oil cooking spray or line with parchment paper. * I use a (15.5 in X 11.5 in) jelly roll pan, as it is the PERFECT size!
Place first sheet of phyllo on baking sheet, lightly brush with butter then sprinkle with 1 tablespoon Parmesan cheese and 1 tablespoon mozzarella cheese
Repeat above with remaining phyllo sheets until all sheets of phyllo dough are used.
Press firmly so layers stick together and press excess pastry down at edges to make crust
Chop onion and sprinkle top sheet with onion and dried oregano.
Sprinkle on remaining mozzarella and feta cheese. Then add spinach and black olives.
Slice tomatoes length-wise. Arrange tomato slices on top, then top with sprigs of fresh oregano (or basil, thyme or rosemary- whatever your preference) * I used basil and rosemary
⏲️ Baking time
Bake for 20-25 minutes, until edges of the phyllo crust are golden.
This Filo Pastry Pizza recipe makes 32 triangular pieces and they are snack- sized. I even managed to budget a few test pieces into my weight watchers points this week. However, I will give you fair warning - it's addictive and pretty darn irresistible. Fortunately for me, my family devoured it before I even had a chance to long for more. It's obviously also very kid-friendly as well.
You will need a large baking pan for this phyllo pastry pizza recipe. I find using a 15 inch X 11 inch jelly roll pan (affiliate link)- it's the perfect size!
If you are storing this cooked phyllo pizza overnight, then it can be simply covered in plastic wrap. However, if you are storing it longer, store this filo pastry pizza in a sealed container in the fridge for up to 4 days. It can also be frozen for up to 3 months in a sealed container.
❔Frequently Asked Questions
You should use at least 10 layers of phyllo dough.
Puff pastry is made with alternating layers of butter and dough, creating an airy texture. Phyllo, is a paper-thin dough that's made with oil instead of butter and is meant to be layered.
Game Day Appetizer, Snack, Dinner or Breakfast worthy!
Stacked with lots of fresh veggies and herbs, this pizza appetizer is not only a great game day snack choice, it also makes for a delicious healthy dinner or breakfast. My family had it for both meals earlier this week (as well as snacks).
And if you're looking for another healthy game day pizza appetizer, give my Healthy Pizza Dippers a try too! Made with 2 ingredient dough they are quick, easy and WW friendly!
If you are like me and NOT a last-minute person, you can make this game day snack ahead of time, which is always a good thing because it takes about 25 minutes to prepare, then another 25 minutes to cook.
My vegetarian Baked Artichoke & Cilantro Pizza Dip also makes a great last minutes healthy game day snack.
This Greek Vegetarian Filo Pastry Pizza is great hot or cold, but it can easily be reheated before serving. And it's always popular at a party or potluck. So, if you are looking for game day snacks that are make-ahead then give this veggie pizza appetizer a try!
Did you make this phyllo dough pizza ? Please RATE THE RECIPE below
🍕 Greek Vegetarian Phyllo Dough Pizza Recipe
- 10 sheets phyllo/filo pastry, thawed to thaw phyllo/filo dough, follow package instructions-usually it's overnight in fridge
- ½ cup butter melted
- ⅔ cup freshly grated parmesan cheese
- ½ cup crumbled feta cheese
- ¾ cup fresh baby spinach
- 1 ½ cups grated mozzarella cheese
- 1 whole onion finely chopped
- 4 Roma tomatoes sliced length-wise
- 1 200 ml can sliced black olives
- 2 tsp. dried oregano
- 28 g pkg of fresh basil
- Optional: other fresh herbs like rosemary, oregano or thyme can be used as well I used rosemary, but if you use rosemary, add only a little (2 tsp)
- Preheat oven to 375 degrees F/190 degrees C. Spray baking sheet with non-stick cooking spray. * I use a (15.5 in X 11.5 in) jelly roll pan, as it is the PERFECT size!
- Melt butter
- Place first sheet of phyllo dough on baking sheet, lightly brush with melted butter then sprinkle with 1 tablespoon Parmesan cheese and 1 tablespoon mozzarella cheese.
- Repeat above until all sheets are used.
- Press firmly so layers stick together and press excess pastry down at edges to make crust
- Chop onion and sprinkle top sheet with onion and dried oregano.
- Sprinkle on remaining mozzarella and feta cheese. Then add spinach and black olives.
- Slice tomatoes length-wise. Arrange tomato slices on top, then top with sprigs of fresh oregano (or basil, thyme or rosemary- whatever your preference) * I used basil and rosemary
- Bake for 20-25 minutes, until edges are golden.
- Cut into 16 squares, then cut each of those squares into halves (triangles).
That's a great tasty idea!
I made this for my book club meeting and it was a big hit.!
Yummy!! I'd love this appetizer, with flavors so tasty and the buttery, crunchy texture of the phyllo.
Thanks, Nicoletta! It's really delicious!
Love this! So simple, but I can practically taste how yummy! Thanks for the inspiration, Terri.
If you make it ahead how do you reheat? Does it get soggy?
I always reheated it in the microwave or we ate it cold. No, it didn't get soggy.