Photo by Rachael
My mom made this dish a lot when I was growing up in Tennessee. It's fairly easy overall, but does involve a lot of prep work up front. The results though are stunning, healthy and super worth it.
- 1/2 lb filo pastry leaves
- 1/2 cup melted butter
- 1/4 cup olive oil--combine butter, oil
- 2T olive oil
- 1cup chopped onion
- 1/4t salt
- 3 large cloves garlic (I'd use more, but that's just me)
- 1/2 t crushed basil (I'd use more of this, too -- fresh is better!)
- 1/2 t oregano
- juice of 1/2 lemon (large)
- 1 lb fresh spinach, cleaned, stemmed and chopped (you can use one 10-oz
- package of frozen spinach, but gross!).
- good big pinch of fresh-ground black pepper
- 1 lb grated mozzarella cheese
- 1 1/2 (that's one and a half) cups crumbled feta cheese
- two medium tomatoes, sliced thin
- 1/2 cup fine bread crumbs
defrost pastry thoroughly before unwrapping (takes a long time-- two,
three hours, probably).
sautee onions, garlic, salt in 2 tablespoons olive oil until onions are transparent and soft.
Add herbs, lemon juice and spinach, cook over high heat, stirring
constantly until spinach, becomes limp and liquid evaporates.
layer filo leaves, brushing the top of each with the butter/oil mixture.
brush the top of the stack with butter/oil.
Spread spinach on top of stack evenly, but leaving a border of filo around the edges (1/2 inch is good).
Sprinkle feta on top of filo stack,
add half of the mozzarella
Dredge tomato slices in bread crumbs
Arrange tomatoes on top of pizza, throw the rest of the cheese over the tomatoes and bake uncovered for 25-30 minutes.