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The number and symbol for pi are credited to the Greek genius Archimedes who lived in the third century. This Greek pizza entrée for Pi Day is a tribute to the brilliant man, whose last words were, "Don’t disturb my circles."
- 2 Cups hot water
- 2 Tablespoons sugar
- 4 Cups bread flour
- 2 Cups whole-wheat flour
- 1 Tablespoon salt
- 1 Tablespoon olive oil, plus more for greasing
- Half 15-ounce jar of Alfredo sauce
- 1 Cup shredded mozzarella cheese
- Greek toppings, such as roasted chicken, sliced red onion, julienned spinach leaves, pepperoncini slices, sliced Kalamata olives
- 1/2-1 Cup crumbled feta cheese
- 2 Tablespoons yeast
Calories Per Serving546
Folate equivalent (total)287µg72%
A unique Greek inspired feta cheese pizza recipe made with -what else- feta cheese! Have a bite and let the juices flow in your mouth! Crispy, fluffy, juicy and absolutely delicious…
This feta cheese pizza is full of mouthwatering Mediterranean flavors spicy feta cheese, fresh juicy tomatoes, sweet and crunchy onions and tangy olives. Made with a really easy dough recipe, that makes it impossible to fail, even if you haven’t made any before. This homemade feta cheese pizza, will surely become your newest favorite!
- For the Dough:
- 400 grams (14 ounces, about 2 1/2 cups) bread flour
- 4 grams (about 1 teaspoon) instant yeast
- 8 grams (about 1 tablespoon) kosher salt (or 1 1/2 teaspoons table salt)
- 2 tablespoons extra virgin olive oil
- 260 grams (about 1 cup plus 2 tablespoons) water
- For the Sauce:
- 2 tablespoons extra virgin olive oil
- 2 medium cloves garlic, grated on a microplane grater (about 2 teaspoons)
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 3 ounces tomato paste
- 1 (28-ounce) can crushed tomatoes
- Kosher salt
- To assemble:
- 2 tablespoons vegetable shortening, melted
- 2 tablespoons extra-virgin olive oil
- 8 ounces freshly grated whole milk mozzarella
- 8 ounces freshly grated white cheddar
- 2 ounces Parmigiano-Reggiano
Combine flour, yeast, and salt in a large bowl and whisk until homogenous. Add oil and water and stir with wooden spoon until combined. Cover with plastic wrap and let rise at room temperature at least 8 hours and up to 24.
The next day, turn dough out onto lightly floured surface and dived in half. Form balls with each half, then place into lightly oiled bowls, coating all surfaces of the balls with oil. Cover with plastic wrap and set aside at room temperature.
Meanwhile, make the sauce. Heat olive oil in a medium saucepan over medium-high heat until shimmering. Add garlic, oregano, and pepper flakes and cook for thirty seconds until fragrant. Add tomato paste and cook, stirring constantly for 1 minute. Add two thirds of crushed tomatoes and stir to combine. Reduce heat to lowest setting and cook, stirring occasionally for 1 hour. Stir in remaining tomato sauce and season to taste with salt. Remove from heat and set aside.
Stretch the dough: Coat two 10-inch cast iron skillet (or cake pans/oven-safe nonstick pans) with 1 tablespoon each of shortening and olive oil. Transfer dough balls one at a time to a large cookie sheet and stretch out into a 10-inch circle. Transfer the circle to the greased skillet. Cover and allow to rise for 1 hour at room temperature. Meanwhile, adjust the oven rack to the bottom position and preheat oven to 500°F. Combine the cheeses in a large bowl and cover until ready to use.
When dough has risen, top each circle with 1 cup of sauce (you will have leftover sauce), spreading it to within half an inch of the edge. Divide grated cheese evenly between the two pies, spreading it all the way to the edge of each pie.
Bake pies until top is bubbly and golden brown in spots and cheese has charred around edges, 15 to 20 minutes. Remove pizzas from oven and using a thin metal spatula, release the edges from the pans. Carefully lift pies to check for doneness underneath. If you'd like a darker bottom crust, set each pie directly over a medium-low flame and cook, turning occasionally until desired level of doneness is reached.
Slide pizza onto cutting board, allow to rest two minutes, slice, and serve.
Traditional Greek Spanakopita recipe – Make your own Homemade phyllo!
When in Greece, making a traditional spanakopita recipe requires using either homemade phyllo dough or commercial ‘village’ dough (xoriatiko phyllo), which is a little bit thicker than the usually paper thin phyllo and gives a more rustic touch.
As ‘village dough’ is a little bit difficult to find, you can make this traditional spanakopita recipe using either commercial phyllo dough, or, if you are feeling adventurous enough, make your own homemade phyllo! Roll each sheet of dough with passion for good food and it will truly reward you with a crispy, flaky and delicious crust on your traditional Greek spinach pie!
So go ahead, give this super easy and delicious spanakopita recipe a try and amaze your friends and family with its crispy and tangy flavour. Enjoy!
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Athanasios Chris Karamesines set out to fulfill his dream of becoming a pizza restaurateur. Chris, the Greek part of Greek’s® Pizzeria, was born in Chicago and developed a taste for good food at a young age. His father, who traveled to the United States of America in 1919 from a small village in Greece, foresaw the endless opportunities America had to offer. The Karamesines family has been in the restaurant business since 1922 and no matter the name of each location, over the years the neighborhood customers commonly stated “let’s just eat at the Greek’s.”
Chris, who opened his first restaurant (diner-style) when he was only 14 – later became a self-taught professor of pizza, earning his home- baked degree by studying in the kitchens of top- notch operations across the country.
As a pizza fan, he learned the ins and outs of the industry and opened his first pizzeria at 454 S. Greenwich St. in Valparaiso, IN at the age of 17. Unsure of what to call it, his mother suggested the name “Greek’s® Pizzeria.” Business was good and he never looked back. At 23, Chris was joined by his lovely, late wife, Cindy and together they continued to build and consult pizzerias throughout the world.
Over the years, Chris and Cindy built more than 140 pizza restaurants in Indiana, Hawaii, Florida, Pennsyl- vania, Kansas, Texas, Ohio and more. Along the way, Chris developed Pizza Forum® (A forum for family and friends®) which is typically a larger facility including a proprietary design enclosure with game rooms. Franchises are sold for both Greek’s® Pizzeria & Pizza Forum®, allowing individuals to be in business for themselves but not by themselves, and have an opportunity to become entrepreneurs.
Greek’s® Pizzeria and Pizza Forum® is a one member LLC, not a shareholder, partnership, or publicly owned company. As Greek’s® continues to grow, the restaurants feature specialized pizzas, pastas, fresh French style bread sandwiches or pizza shell wraps, breadsticks, salads and an assortment of beverages. Our fresh, homemade hand tossed dough, Greek’s® Italian sauce, select blended cheeses, with gourmet toppings and method of preparation since 1969 make our pizzas more flavorful and original than others (It’s our taste!®)
Greek’s® Pizzeria locations are independently, locally-owned and operated.
All prices and menus are subject to change at any time. Please confirm prices at time of order with your preferred Greek’s® Pizzeria location. Greek’s® Pizzeria is a registered trademark.
- 2 quarts water
- 12 cups torn Swiss chard (about 3/4 pound)
- 8 cups torn spinach (about 1/2 pound)
- Cooking spray
- 2 cups chopped Vidalia or other sweet onion
- 2 garlic cloves, minced
- ¼ cup chopped fresh dill
- ¼ cup chopped fresh flat-leaf parsley
- ¾ cup (3 ounces) crumbled feta cheese
- 2 large eggs, lightly beaten
- 2 large egg whites, lightly beaten
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon salt
- 10 sheets frozen phyllo dough, thawed
Bring 2 quarts water to a boil in a large Dutch oven. Add the chard and spinach cook 2 minutes or until tender. Drain well. Place chard mixture on several layers of paper towels squeeze until barely moist.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion sauté 5 minutes or until tender. Add garlic sauté 1 minute. Add chard mixture, dill, and parsley, stirring well to combine. Cook 1 minute or until thoroughly heated. Remove from heat. Combine chard mixture, cheese, eggs, and egg whites, tossing well to combine. Stir in pepper and salt.
Place 1 phyllo sheet on a large cutting board or work surface (cover remaining dough to prevent drying) lightly coat phyllo sheet with cooking spray. Place phyllo sheet in a 9-inch pie plate coated with cooking spray, allowing edges to overlap plate rim. Repeat the procedure with 6 additional phyllo sheets, placing sheets in a crisscross design. Spoon the spinach mixture over phyllo. Lightly coat each of remaining 3 phyllo sheets with cooking spray, and place sheets over spinach mixture in a crisscross design. Roll excess phyllo into the dish to create a decorative edge press lightly to hold. Cut 4 (2-inch) slits in top of pie cover with foil. Bake at 375° for 10 minutes. Uncover and bake an additional 30 minutes or until crust is crisp and golden. Cut pie into 8 wedges.
Crispy Greek-style pie
Put the spinach into a large pan. Pour over a couple tbsp water, then cook until just wilted. Tip into a sieve, leave to cool a little, then squeeze out any excess water and roughly chop. Roughly chop the tomatoes and put into a bowl along with the spinach, feta and eggs. Mix well.
Carefully unroll the filo pastry. Cover with some damp sheets of kitchen paper to stop it drying out. Take a sheet of pastry and brush liberally with some of the sundried tomato oil. Drape oil-side down in a 22cm loosebottomed cake tin so that some of the pastry hangs over the side. Brush oil on another piece of pastry and place in the tin, just a little further round. Keep placing the pastry pieces in the tin until you have roughly three layers, then spoon over the filling. Pull the sides into the middle, scrunch up and make sure the filling is covered. Brush with a little more oil.
Heat oven to 180C/fan 160C/gas 4. Cook the pie for 30 mins until the pastry is crisp and golden brown. Remove from the cake tin, slice into wedges and serve with salad.
Manitaropita (mushroom pie)
The most famous Greek pie may be the spinach-filled spanakopita, but countless varieties abound in the filo pastry pie-loving nation, from vegetarian hortopita (wild greens pie) and kolokithopita (pumpkin pie) to hearty kreatopita (meat pie). In Northern Greece, this sautéed mushroom pie is a favourite.
- 2 tbsp olive oil
- 1 onion, finely chopped
- 250 g portobello mushrooms, roughly chopped
- 500 g Swiss brown mushrooms, thickly sliced
- 3 garlic cloves, finely chopped
- 1 tsp sweet paprika
- 1 tsp dried Greek oregano (see Note)
- ¼ cup chopped mint
- ¼ cup chopped flat-leaf parsley
- 100 g Greek feta, crumbled
- 16 fresh filo pastry sheets
- 100 g butter, melted
Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Cooling time 30 minutes
Drink match 2012 Hoddles Creek Estate Premier Cru Pinot Blanc, Yarra Valley, Vic ($40)
You will need a 20 cm pie pan for this recipe.
Heat oil in a large frying pan over medium heat. Add onion and cook, stirring, for 7 minutes or until soft. Add mushrooms, garlic, paprika and dried oregano, and cook, stirring, for 10 minutes or until liquid has evaporated and mushrooms are golden. Remove from heat, stir in mint, parsley and feta, and season with salt and pepper. Set aside to cool completely.
Preheat oven to 200°C. Brush 8 filo sheets with butter, layer in a 20 cm pie pan and spoon over mushroom mixture. Brush remaining 8 filo sheets with butter and layer over the top of the pie. Trim pastry edges and pinch to seal. Score pastry top in a diamond pattern. Bake for 45 minutes or until pastry is golden. Serve warm.
• Dried Greek oregano is sold on branches, from select delis and greengrocers. Substitute regular dried oregano.
Photography Ben Dearnley. Food preparation Kirsten Jenkins. Styling Vanessa Austin. Drink suggestion Dan Coward.
GREEK PIZZA WITH SPINACH, FETA CHEESE, AND ROSEMARY
The flavors of this pizza are bold, and each ingredient adds its own distinctive taste. The spinach is quickly wilted, then feta cheese, Greek olives, and fresh rosemary are sprinkled over a little lemon zest is added to lighten the intense flavors. You can substitute chard for the spinach just be sure it's tender and well seasoned.
Makes One 15-Inch Or Two 9-Inch Pizzas
• 1 tablespoon extra virgin olive oil
• 1/2 medium-size red onion, thinly sliced
• Salt and pepper
• 2 garlic cloves, finely chopped
• 1 large bunch of spinach, stems removed and leaves washed, 8 to 10 cups
• 1 teaspoon minced lemon zest
• Pizza Dough, ready to rollout
• Garlic Oil
• 6 Kalamata olives, pitted and coarsely chopped
• 3 ounces feta cheese, crumbled, about 1½ cups
• 1/4 pound mozzarella cheese, grated, about 1½ cups
• 1/2 ounce Parmesan cheese, grated, about 3 tablespoons
• 1 teaspoon chopped fresh rosemary
Heat 2 teaspoons of the olive oil in a saute pan. Add the red onion, 1/4 teaspoon salt, and a few pinches of pepper saute over medium heat for 4 to 5 minutes, until tender. Add half of the garlic and saute for i minute. Transfer to a bowl.
Heat the remaining teaspoon of olive oil in the pan. Wilt the spinach over high heat with 1/4 teaspoon salt, a few pinches of pepper, and the remaining garlic. When the spinach is wilted but still bright green, in about i minute, remove it from the pan and place it in a strainer to cool. Squeeze out the excess moisture with your hands, then coarsely chop and toss with the lemon zest.
Roll out the dough and place it on a lightly oiled pizza pan or well-floured wooden peel brush with the Garlic Oil. Spread the onion on the dough, followed by the spinach. Sprinkle the olives over the spinach, follow with the crumbled feta, then add the mozzarella cheese.
Bake the pizza, in the pan or on a preheated pizza stone, for 8 to 12 minutes, until the crust is golden and crisp.
Remove it from the oven and sprinkle with the Parmesan cheese and fresh rosemary.
Getting Started: Adjust oven rack to lower-middle position. Preheat oven to 400°F (200°C). Brush a 9-inch glass pie plate (either deep-dish or standard size will work with this recipe) generously with olive oil and set on a parchment-lined rimmed baking sheet.
For the Filling: In a large bowl, combine chopped greens, chopped herbs, 1/4 cup olive oil, salt, and black pepper. Massage together to gently wilt the greens, then set aside.
In a small sauté pan over medium heat, add 1 tablespoon olive oil, scallions, and garlic and cook until wilted, about 5 minutes. Add the hot mixture to the greens and combine to further wilt the vegetables. Add the trahanas (or your substitute of choice) and egg and thoroughly combine. Once everything is well mixed, fold in the crumbled feta.
To Assemble the Pie: Unroll thawed phyllo and keep it covered with a moist kitchen towel while working. Working with 1 sheet at a time, lay phyllo so that it is centered in the pie pan with the excess draping over the rim and brush generously with about 1 tablespoon olive oil. Repeat with 3 more sheets of phyllo, each sheet placed perpendicular to the previous one, brushing with olive oil before adding the next.
Add greens mixture to phyllo-lined pie. Fold excess phyllo over greens and drape remaining 2 sheets of phyllo over the top. Drizzle with more olive oil. Slice into portions using a serrated knife. Bake in preheated oven until golden brown, about 45 minutes. Allow to cool at least 15 minutes before serving.