The recipe title below links with the corresponding episode on our YouTube cooking series, Flippin’ Greek! ™, to show you how we do it in our kouzina. Join us!
There’s no meat, making this dish ideal for Lent and other fasting occasions, with substitutions given for the cheese if you’re abstaining from all meat products (aka, go vegan!).
Once baked, the pizza can be served as a main course with a salad or cut into squares for a meze/appetizer.
*For strict fasting, you can use dairy-free cheese—vegan feta is widely available and you can substitute dairy-free parmesan for the myzithra or kasseri.
*While the crust bakes, caramelize the onion for the topping to save time. If adding veggies, cook them ahead as well.
We went all out to create a cheesy crust (with a stuffed edge) that’s flaky, yet firm enough to handle the toppings in the following recipe.
PREP TIME 15 minutes
BAKING TIME 15 minutes
MAKES 1 crust
1/4 cup crumbled feta
1/4 cup shredded kasseri cheese
2 tablespoons extra-virgin olive oil
8 sheets #5 phyllo dough, thawed according to package directions
3 1/2 teaspoons grated myzithra cheese, divided
1. Heat oven to 375°F and arrange rack in center. Combine the feta and kasseri cheeses; set aside. Brush a heavy-duty rimmed baking sheet with olive oil. Place 1 sheet of phyllo on baking sheet (keeping remaining sheets covered with a damp kitchen towel or a sheet of plastic wrap), brush all the way to edges with olive oil, and sprinkle with 1/2 teaspoon myzithra. Repeat layering for a total of 8 sheets, sprinkling myzithra between each sheet. (Cross method: For a thinner edge, alternate the position of each sheet as you layer, forming a cross. This will allow the crust to cook through more quickly and brown evenly with the center.) Brush the top with olive oil.
2. Fill crust edge: Leaving a 1-inch border on all four sides, spoon the cheese mixture across the edges and fold the edges over to cover the cheese, then roll each edge over 2 times. The corners should come together but not overlap (this will allow the corners to cook through); using the cross method would be ideal but you could also notch the corners, trimming any excess phyllo. Brush the crust edges with olive oil. Bake about 15 minutes, until completely golden (do not overbake as this will be going back in the oven after being topped). Let cool on baking sheet just a couple minutes before filling (continue with Phyllo Pie recipe, below).
For strict fasting, if omitting cheese, you can substitute equal amounts of the veggie options listed below. Raw veggies like zucchini, eggplant, bell pepper, and asparagus can release water into the crust, making it soggy, so cook them ahead as suggested.
PREP TIME 15 minutes plus standing
BAKING TIME 5 minutes
MAKES 1 pie, 6 to 8 servings
1 baked Phyllo Crust (recipe above)
1 small onion, thinly sliced and caramelized
1/4 to 1/3 cup sliced or chopped kalamata olives
1/2 cup shredded kasseri cheese
1/2 cup crumbled feta or soft myzithra (or ricotta) cheese
1/4 teaspoon dried oregano
1/8 teaspoon dried thyme
Extra-virgin olive oil, for drizzling
Grilled, broiled, or roasted zucchini or eggplant slices
Grilled, broiled, or roasted red, orange, or yellow bell pepper slices
Grilled or roasted asparagus, whole or cut into bite-size pieces
Sliced jarred artichoke hearts (drained and patted dry)
Thinly sliced plum tomatoes (patted dry to remove juices)
1. Heat oven to 350°F and arrange rack in center. With Phyllo Crust on baking sheet, top evenly with the onion, olives, cheeses, and herbs (and/or your optional choice of veggie), then lightly drizzle olive oil over the top. Bake 2 to 5 minutes, until the cheese is just melted and the pie is heated through.
2. Transfer pizza on baking sheet to a rack to cool slightly before serving. For effortless serving, cut with a pizza wheel.
Recipes copyright © Kukla's Kouzina, LLC
I hope you enjoy our phyllo pizza and the many ways you can re-create it. Join us next week for another Lenten recipe—no meat, lots of flavor!
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Kali orexi! Good appetite!
ABOUT Kukla’s Kouzina Flippin’ Greek! ™
Flippin’ Greek! ™is our new cooking series on YouTube and the next exciting chapter in our kouzina. Every Monday we flip a familiar non-Greek recipe to Greek-island style using ingredients and cooking techniques found in Karpathos. Each episode runs 2 to 15 minutes, the perfect length for us to quickly show you how to recreate foods and beverages/cocktails right alongside us.
The ingredients used in Greek-island cuisine is what sets this style of cooking apart from standard Greek fare, giving meals a fresh take that keeps them interesting. Karpathos, the home of Kukla’s Kouzina, has its own unique style, and we’ll show you how to take common dishes and reinvent them into Karpathian versions with our simple substitutions.
Many think that everyday Greek cooking is made up of dishes like spanakopita (spinach pie), moussaka, and pastitsio. These are classics for sure, but too time-consuming to make on a regular basis. During our time in Karpathos, we learned that the locals’ quick meals made from the island’s staples like fresh vegetables, fruit, herbs, spices, and protein, prepared using certain methods, came out tasting Greek-island delicious. So we thought this would be a great way to bring our hometown flavor into YOUR kouzina, adding some spicy variety to your life while keeping it simple and fast. Recipes for each week will be posted right here on our blog with links to the episodes.
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