Vegetarian Greek-style Phyllo Pizza (or filo pastry pizza) with feta, basil, and tomatoes is healthier than your typical game day food, but you'd never know it! The butter and cheeses between the phyllo/filo dough layers and the fresh herbs and veggie toppings make it magically delicious. It's the perfect game day snack or potluck dish. Kid and adult friendly.
As far as tailgating food goes, this Filo Pastry Pizza is 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. It also makes a great addition to a finger food buffet.
🍒Reader Review
"I made this for my book club meeting and it was a big hit!!" ⭐⭐⭐⭐⭐
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Football season is here! 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 Phyllo Pizza with feta, basil, and tomatoes is still doable.
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!
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! And it can be made vegetarian.
🥘Ingredient Notes
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, which 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.
- Phyllo/filo pastry/dough. You will typically find phyllo dough in the freezer section of the grocery store. You need to defrost it before using.
- Butter. I use unsalted butter because it allows me to control the salt in the recipe. The salt content in salted butter varies by brand.
- Fresh spinach. Fresh baby spinach works best with this recipe! Baby spinach is ideal because it's smaller and a little sweeter, and you don't have to chop it up.
- Roma tomatoes. I use Roma tomatoes because they have a low water content, dense flesh, and rich, slightly sweet flavor, making them ideal for a pizza topping.
*Please see recipe card for full list of ingredients and quantities
📖 Variations & Substitutions
- Onions - you could use red onions, green onions, 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 peppers, or add artichoke hearts.
🔪How to Make Filo Dough Pizza
PREP: Preheat oven to 375 degrees F/190 degrees C. Spray a 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!
Melt butter.
- Step 1: Place the first sheet of phyllo on the baking sheet, lightly brush with butter, then sprinkle with 1 tablespoon Parmesan cheese and 1 tablespoon mozzarella cheese.
- Step 2: Repeat the above with the 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 the onion and sprinkle the top sheet with onion and dried oregano.
- Step 3: Sprinkle on the remaining mozzarella and feta cheese. Then add spinach and black olives. Slice tomatoes lengthwise. 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, or until the edges of the phyllo crust are golden.
Expert Recipe Tips
- Handle phyllo gently: Phyllo dough is delicate and can tear easily. If it does tear, don't worry - just patch it with another small piece and brush with butter; it will bake up beautifully.
- Keep phyllo covered: Always keep unused phyllo sheets under a slightly damp towel while working. This prevents them from drying out and becoming brittle.
- Use real butter for the best flavor: While you can substitute olive oil or margarine, melted butter gives the layers that signature golden color and rich, flaky texture.
- Press the layers firmly: After stacking all the phyllo sheets, gently press down before adding the toppings. This helps the layers stick together and creates a sturdier crust that's easier to cut and serve.
- Don't overload the toppings: Keep toppings light so the phyllo crust stays crisp. Too many wet ingredients (like tomatoes or spinach) can cause sogginess.
- Blot tomato slices: To prevent excess moisture, pat tomato slices dry with paper towels before layering them on the pizza.
- Use freshly grated cheese: Pre-grated cheese often contains anti-caking agents that prevent melting. Grating your own Parmesan and mozzarella gives better texture and flavor.
- Bake on a jelly roll pan: The raised edges help contain the melted butter and cheese, ensuring an even bake and crisp edges.
- Cool slightly before cutting: Allow the pizza to rest for 5-10 minutes after baking so the layers can set. This makes cleaner, neater slices.
- For a crispier base: Place the pan on the lowest oven rack for the first 10 minutes of baking to help brown the bottom layers of phyllo.
- Serving idea: Cut into triangles for appetizers or squares for a light lunch or dinner. It's delicious both hot and at room temperature - perfect for potlucks or game day spreads.
🥗What to Serve with Phyllo Pizza?
Filo pizza pairs perfectly with a simple Greek salad, Yogurt hummus and pita, a salad such as my Strawberry Spinach Pecan Salad (shown), or a light soup like this , for a balanced meal.
👪Servings
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.
🍽Equipment
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!
🌡️Storage
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.
How do I reheat leftover phyllo pizza without it getting soggy?
Reheat leftovers in the oven or air fryer at 350°F (175°C) for 5-8 minutes to restore crispness.
* I have always reheated it in the microwave, and it's fine, but it does soften the phyllo a little.
❔Recipe FAQs
You should use at least 10 layers of phyllo dough.
Yes. Phyllo dough must be thawed before use - ideally overnight in the refrigerator. Trying to work with frozen dough will cause it to crack and tear.
Keep the unused sheets covered with a slightly damp (not wet) tea towel as you assemble the pizza. Phyllo dries out very quickly once exposed to air.
No, puff pastry won't work the same way in this recipe. Phyllo dough is much thinner and creates a crisp, flaky texture, while puff pastry is thicker and rises when baked. The result would be heavier and less crunchy.
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This 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, but it also makes for a delicious, healthy dinner or breakfast. My family had it for both meals earlier this week (as well as snacks) 🙂
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.
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!
📋 More Healthy Game Day Food!
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🍕 Greek Vegetarian Phyllo Dough Pizza Recipe
Ingredients
- 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)
Instructions
- 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).
Notes
- Handle phyllo gently: Phyllo dough is delicate and can tear easily. If it does tear, don't worry - just patch it with another small piece and brush with butter; it will bake up beautifully.
- Keep phyllo covered: Always keep unused phyllo sheets under a slightly damp towel while working. This prevents them from drying out and becoming brittle.
- Use real butter for the best flavor: While you can substitute olive oil or margarine, melted butter gives the layers that signature golden color and rich, flaky texture.
- Press the layers firmly: After stacking all the phyllo sheets, gently press down before adding the toppings. This helps the layers stick together and creates a sturdier crust that's easier to cut and serve.
- Don't overload the toppings: Keep toppings light so the phyllo crust stays crisp. Too many wet ingredients (like tomatoes or spinach) can cause sogginess.
- Blot tomato slices: To prevent excess moisture, pat tomato slices dry with paper towels before layering them on the pizza.
- Use freshly grated cheese: Pre-grated cheese often contains anti-caking agents that prevent melting. Grating your own Parmesan and mozzarella gives better texture and flavor.
- Bake on a jelly roll pan: The raised edges help contain the melted butter and cheese, ensuring an even bake and crisp edges.
- Cool slightly before cutting: Allow the pizza to rest for 5-10 minutes after baking so the layers can set. This makes cleaner, neater slices.
- For a crispier base: Place the pan on the lowest oven rack for the first 10 minutes of baking to help brown the bottom layers of phyllo.
- Serving idea: Cut into triangles for appetizers or squares for a light lunch or dinner. It's delicious both hot and at room temperature - perfect for potlucks or game day spreads.
Reheat leftovers in the oven or air fryer at 350°F (175°C) for 5–8 minutes to restore crispness. * I have always reheated it in the microwave, and it's fine, but it does soften the phyllo a little. *Adapted from: The Best of Bridge "Stacked Pizza"
Laura
If you make it ahead how do you reheat? Does it get soggy?
Terri Gilson
Hi Laura,
I always reheated it in the microwave or we ate it cold. No, it didn't get soggy.
Thanks,
terri
Colleen
Love this! So simple, but I can practically taste how yummy! Thanks for the inspiration, Terri.
Terri Gilson
Thanks?!
Nicoletta @sugarlovespices
Yummy!! I'd love this appetizer, with flavors so tasty and the buttery, crunchy texture of the phyllo.
Terri Gilson
Thanks, Nicoletta! It's really delicious!
Edith
I made this for my book club meeting and it was a big hit.!
Ronit
That's a great tasty idea!
Terri Gilson
Thanks!