🍕 Greek Vegetarian Phyllo Dough Pizza Recipe

5 from 2 votes

🍕 Greek Vegetarian Phyllo Dough Pizza Recipe

This Vegetarian Greek-style phyllo dough 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!

Course Appetizer, Snack

Cuisine Greek, Mediterranean

Keyword filo dough, filo pastry, filo pizza, phyllo pizza

Special Diet Vegetarian

Prep Time 25

Cook Time 25

Total Time 50

Servings slices

Calories 92kcal

Author Terri Gilson

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)

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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

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.

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.

*Adapted from: The Best of Bridge "Stacked Pizza"

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