More Tomatoes

I have owned Mollie Katzen's Moosewood Cookbook and Enchanted Broccoli Forest forever. They were two of my first cookbooks and have remained favorites. I adore Katzen's Greek Pizza recipe, which will use up 2-4 more tomatoes, depending on their size. The crust is filo (or phyllo) dough and the toppings are good for you vegetables. It's a little labor intensive but worth the effort. So here's my interpretation of her wonderful recipe:

Defrost 1/2 pound of filo dough. Melt 1 stick of butter in a small saucepot and add 1/4 cup of olive oil to the butter.

In a large skillet, saute 1 thinly sliced onion until it starts to turn golden brown (I like my onion carmelized). Add 3 cloves of minced garlic and salt to taste. Continue to cook for 5 minutes. Add a teaspoon each of dried oregano and basil, the juice of one lemon and a 10 ounce package of frozen spinach to the pot. Cook until most of the liquid evaporates.

Butter a large baking tray. Open the filo package, lay out the dough and cover with a damp towel to prevent it from drying out. Lay one sheet of the filo on the baking tray and brush it with the butter/olive oil mixture. Very important: replace the damp towel over the dough each time you take a sheet. Repeat layering sheets of filo followed by brushing with the butter mixture until you have used about 12-15 sheets.

Spread the spinach mixture over the top of the filo leaving a 1/2 inch border. Sprinkle one 6 ounce tub of crumbled feta cheese over the spinach. Divide a 1 pound bag of shredded mozzerella, sprinkle half over the feta. Slice enough tomatoes to cover the top of the pizza. Dredge each slice in seasoned bread crumbs and place in rows on top of the pizza. Sprinkle the other half of the mozzerella over the top. Bake at 400 degrees for 1/2 hour. Cut into squares of any size and enjoy!

This is perfect as is, but my imagination is getting the best of me. I can see using artichokes and red peppers in place of the spinach and tomatoes, and perhaps goat cheese instead of feta. This may become the template for many great filo pizzas.