Thursday, March 4, 2010

Greek Phyllo Pizza

I've made variations on this crispy "pizza" for years, starting from a recipe in one of Mollie Katzen's cookbooks, but I feel like tonight's version (cooked in a friend's kitchen) kinda hit the nail on the head. Or maybe it just looked extra pretty on her red and yellow plates. At any rate, here it is:

1. Chop a small red onion and a small, waxy red or purple potato into small dice and sautee in olive oil, a generous dose of lemon juice, and a bit of balsamic. When they've softened, add a bunch of kale torn into small pieces (or chard, or spinach). Season with Italian herbs, salt and pepper.

2. In the meantime, grease a cookie sheet with olive oil. Then begin layering your (already-thawed, I hope!) phyllo dough leaf by leaf, brushing each leaf lightly with olive oil, to make your "crust." Layer it roughly up to the edge of the cookie sheet - too thick and it will be hard to get it crispy in the oven. Ballpark a thickness of 10 sheets (?).

3. Spread the onion/potato/greens mixture evenly over your crust. You want plenty of crust showing through - don't let the toppings overwhelm the phyllo or it will stay soft and mushy and not crisp up.

4. Add a sprinkling of shredded mozzarella and high-quality sheep's milk feta. Follow this layer with chopped Kalamata olives and halved cherry tomatoes. Sprinkle with pine nuts and perhaps more herbs.

5. Bake at 350 for about half an hour. It's done when you can poke the center with a knife and it crackles. (The edges may be pretty brown by this point - all the better).

I wish I'd taken a picture of the bright confetti of veggies atop the pretty, curly-edged pastry crust, but make it yourself and see!

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