Evelyn-inspired Greek Tomato-spinach Pizza

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 12
• 1/4 cup olive oil
• 2 cups chopped onions
• 3 garlic cloves, minced
• 3 (10 ounce) boxes frozen spinach, thawed and squeezed dry
• 2 teaspoons dried oregano
• 1/2 cup fresh basil, chopped
• 1/4 teaspoon fresh ground black pepper
• 15 ounces ricotta cheese
• 10 sheets frozen phyllo dough, thawed
• 1/4 cup butter, melted
• 5 fresh tomatoes, sliced
• 1 cup grated mozzarella cheese
• 1/2 cup grated halloumi cheese

Recipe

• 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.