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Evelyn-Inspired Greek Tomato-Spinach Pizza

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“I received a wonderful care package from Evelyn/Athens in Greece. The whole package smelled wonderful from the Greek oregano that Evelyn had included in the package. What better recipe to really appreciate fantastic oregano than pizza!”
READY IN:
1hr
SERVES:
12
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat the oven to 400°F.
  2. Heat the oil and saute the onion and garlic for about 5 minutes, until the onions are translucent.
  3. Add the spinach and keep sautéing until all the moisture has evaporated (you don't want this to be bone dry, just all the excess moisture should be cooked off).
  4. Add the oregano, basil and black pepper.
  5. Mix it into the spinach mixture and then remove from the heat.
  6. Mix in the ricotta cheese.
  7. Set aside for now.
  8. Find a jelly roll pan with a small rim and grease it.
  9. Lay one sheet of phyllo dough down on it, the sheet can be a little bigger than the pan, that's okay.
  10. Brush the sheet of phyllo with some of the melted butter.
  11. Top that with a second sheet of phyllo dough, and brush that with some melted butter.
  12. Keep going until all ten sheets have been layered and butter.
  13. Roll the overlapping ends of the dough onto itself to form the pizza"crust".
  14. Using a spatula, spread the spinach-ricotta mixture over the phyllo in an even layer.
  15. Arrange the tomatoes over this layer.
  16. Mix the mozzarella with the haloumi.
  17. If you can't get haloumi cheese, that's okay, don't kill yourself over it, just use 1 1/2 cups of mozzarella instead.
  18. Sprinkle the cheese over the tomatoes.
  19. Bake in the oven for 25-30 minutes, or until golden brown.

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