This is a summer favorite around here–it’s light but delicious, and pretty darn easy to make. One of these feeds my little family–you certainly want to double for more than two adults. I like to pair it with greek salad (like this one I posted long ago). I don’t have photos for you at the moment (things are crazy busy around here still), but I’ll try to get some up. I know I’m not really good about that, sorry.

I do recommend sticking with the tomatoes and onions on this one–it just goes best with the greek style in the phyllo dough and salad. You could probably even pair it as a side dish with a well-seasoned meat main dish, if you are so inclined, but I can’t speak for that, obviously! Oh, and you could even make this GF is you’re up for making Jennifer’s phyllo dough first; it’s a lot of work, but it’d be tasty!

Phyllo Pizza


  • 4 TBS (half a stick) butter, melted
  • 1/2 lb frozen phyllo dough, thawed (about 7-10 sheets, I think)
  • 7 TBS grated parmesan cheese
  • 1 1/4 cups shredded mozzarella cheese
  • 1 cup thinly sliced onion
  • 1 1/2 lbs roma or plum tomatoes, thinly sliced
  • 1/2 tsp dried oregano (feel free to use fresh and about double it–I often just use dried because it’s easier to sprinkle)
  • 1/4 tsp dried thyme (same rule as with the oregano about subbing fresh)
  • salt and pepper to taste


1. Preheat the oven to 375 degrees F. Butter a dish large enough that you can mostly lay your sheet of phyllo flat in it (it’s okay if the corners curl in a little but you want it pretty much flat). With the phyllo I use that’s a standard 9×13 pan, but you might need a larger pastry pan or similar if your brand has different dimensions. Lay your first sheet of phyllo in and brush the dough with butter. Sprinkle one TBS of the parmesan on this. Top with next sheet of phyllo and continue for about 5 more layers.

2. Once you’ve made those layers top it with all the remaining sheets at once (this should be no less than 2 sheets, but not more than about 4). If you can’t use a whole roll of phyllo up this way (and you may not, it varies brand to brand)–either roll it back shut tightly wrapped and save to use later (not more than a week later, usually) or just make two pizzas.

3. Brush top with remaining butter. Sprinkle the mozzarella and spread the onion slivers evenly over the top. Top with the tomato slices evenly arranged in whatever pattern pleases you.

4. Sprinkle the tomato layer with the herbs, salt and pepper, and remaining parmesan (if you used it up just put about two more TBS on top). Bake for 20-25 minutes or until golden brown. Enjoy!