RED, WHITE AND GREEN PHYLLO PIZZA
FROM THE MOOSEWOOD RESTURANT KITCHEN GARDEN BY DAVID HIRSCH COPYRIGHT 1992
(reprinted without permission). Submitted by Rohan The Thunder Chick " Plus au Moins" Shepard/Strategist Keeper of Gabrielle's and Xena's Pringles

 

Please read all steps before preparing. This reciepe is quite time consuming.

RED TOPPING
1/2 cup loosly packed sun dried tomatoes (dry packed)   2 medium fresh sliced tomatoes
1/2 cup fresh chopped oregano leaves (2 tablespoons dried)   2 garlic cloves, minced or pressed
1 tablespoon olive oil   1 cup grated Mozzarella cheese
1/2 cup grated Parmesan cheese    
     

WHITE TOPPING
2 medium onions, thinly sliced (walla walla sweets or spanish onions work well)   3 garlic cloves minced or pressed
1 teaspoon fresh thyme leaves (1/2 teaspoon dried)   2 tablespoons vegetable or olive oil
1/2 cup cream cheese   1/2 cup grated sharp cheddar cheese
1/2 cup grated smoke Mozzarella or smoked Swiss cheese    
     
GREEN TOPPING
10 onces fresh spinach (2 to 3 bunches) stemed, well rinsed and drained   1/4 cup fresh parsley
1/4 cup scallions chopped..both green and white parts   1 cup grated Feta cheese
1/4 cup fresh basil (1 1/2 tablespoons dried)   1/2 cup cottage cheese
     
CRUST FOR 12x18 INCH BAKING SHEET
1/2 cup vegetable or olive oil or combination of the two   1 one pound box of phyllo pastry
     
CRUST FOR EACH 9 OR 10 INCH PIE
1/3 of a one pound box of phyllo pastry   3 tablespoons vegetable or olive oil
     
YIELDS ONE 12X18 INCH SHEET OR THREE 9 OR 10 INCH PIES
For the Red Topping:    
soak sun-dried tomatoes in one cup of warm water. Set aside until ready to assimble the pizza. (no less than 20 minutes) Drain and chop coaresly. Gently toss fresh tomato slices with oregano, garlic and olive oil. Have the cheese ready for assembly. Prepare the White Topping: In heavy skillet over low heat, gently cook the onions, garlic and thyme in two tablespoons of oil until lightly browned..approx. 20 minutes. Cut cream cheese into small bits, add hot onions, garlic and thyme. Mix until smooth. Reserve the grated cheeses for assembly.
     
For the Green Topping:    
blanch the clean spinach in boiling water until just wilted, about 2 to 3 minutes. Drain, press out excess water, chop and mix with remaining topping ingrediants.
     
To Assemble: use all three toppings on 12x18 sheet or seperate on three pie plates.

Preheat oven to 400 degrees F.

Lightly brush each pie plate or baking sheet with oil. Lay down 2 sheets of phyllo so they just reach the edge without hanging over. For pie plate, fold overhang back into plate. Brush with oil. Cover any gaps with next 2 sheets of phyllo dough, then brush with oil. Repeat this process until you have a
base of phyllo dough about 12 sheets deep. It will not matter if some sections are thicker where there is an overlap. Leave an 1/2 inch margin uncovered along edges while spooning on the toppings.
If using the baking sheet, each topping will fill one third of surface, yielding an Italian flag: red white and green from left to right.

RED: Sprinkle the drained, chopped sun-dried tomatoes on the pastry, top with half of Mozzarella and Parmesan; then fresh tomatoe mixture followed by remaining cheese.

WHITE: Spoon the onion and garlic mixture onto the pastry and top with the grated cheese.

GREEN: Spoon the spinach mixture onto the pastry.

Bake for 20-30 minutes, until the pastry is lightly browned and the toppings are bubbly and melted......ENJOY..

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