Spinach Phyllo Pizza
- 3 tablespoons pine nuts
- 6 sheets phyllo dough
- 1 teaspoon extra-virgin olive oil, plus more as needed
- 1 bunch spinach (about 3/4 pound)
- 1/4 teaspoon dried oregano
- Kosher salt and freshly ground black pepper
- 1 whole large head garlic, roasted
- 2 oven-dried tomatoes, recipe follows
- 1 ounce crumbled feta cheese
Position a rack in the center of the oven and preheat oven to 400 degrees F.
Coarsely chop 2 tablespoons pine nuts. Set the stack of phyllo sheets on a work surface and cover with a clean kitchen towel. Transfer 1 sheet of phyllo to the area in front of you. Lightly brush olive oil over the sheet, and scatter 1 teaspoon of nuts over it. Repeat with each remaining phyllo, replacing the towel as you work. Cut 4 circles out of the phyllo by placing a 5 1/2-inch bowl upside down and cutting around it with a sharp knife. Transfer the phyllo circles to a baking sheet and bake in the middle of the oven for 5 minutes. Set aside.
Wash and drain the spinach, discarding the coarse stems. Heat a large pan over high heat. Add the spinach and cook until just wilted, about 3 minutes. Drain and rinse under cold water. Squeeze out excess water and coarsely chop. Combine the spinach, oregano, 1 teaspoon of olive oil, salt and pepper, to taste, and spread over the crust, leaving a 1/2-inch rim. Scatter the roasted garlic, tomatoes, and remaining pine nuts over the spinach, and then top with feta cheese. Drizzle the pizza with olive oil and bake until the toppings are hot, about 10 minutes. Cut with a pizza cutter into wedges.Oven-Dried Tomatoes:
2 pounds ripe plum tomatoes, cored and halved lengthwise
1 teaspoon kosher salt
Extra-virgin olive oil, optional
Preheat the oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a parchment or foil-lined baking sheet. Sprinkle with the salt. Bake until slightly shriveled but still plump, about 5 hours.
If not using immediately, refrigerate the tomatoes in a sealed container for up to 4 days. Or, layer them with the herb sprigs, if desired, add olive oil to cover, seal tightly, and refrigerate for up to 2 weeks.
Recipe courtesy Emeril Lagasse, 2003
Recipe courtesy of Michael Chiarello