Sheet Pan Phyllo Pizza with Artichokes, Tomatoes and Feta

Name: Sheet Pan Phyllo Pizza with Artichokes, Tomatoes and Feta
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 12 sheets phyllo dough (thawed); 1 to 2 cups shredded Kefalograviera cheese; 1/4 feta cheese (crumbled); 1 cup grape or cherry tomatoes (cut in half); 1 green bell peppers (washed, dried, chopped); 1/2 red onions (chopped); 1/4 cup Kalamata olives (pitted, chopped); 1 cup rotisserie or roasted chicken (shredded, optional); 1/2 cup fresh parsley (chopped); 1/4 cup extra virgin olive oil; SEA salt and black pepper; Crushed red pepper (optional)

This Sheet Pan Phyllo Pizza with Artichokes, Tomatoes and Feta / Or Other Cheese Haloumi? is all about the joy factor—crispy layers, bright toppings, and that irresistible shatter of phyllo when you cut it into squares. It’s inspired by My Greek Table Season 5: Flavors of Longevity and the episode “Phyllo for Healthy Fun,” where phyllo becomes a playful, lighter way to build big flavor with Mediterranean diet ingredients—olive oil, vegetables, herbs, and just enough cheese for richness. It’s also a perfect “gather-around” dish: you bake it once, cut it into shareable squares, and set it in the center of the table—exactly the kind of healthy, social, plant-forward eating that makes the Greek and Mediterranean table feel abundant and celebratory.

RATING

SQUARES

PREP TIME

15 min

COOK TIME

20 min

TIME

35 min

RECIPES

Filo Pastries & Breads

Season #5

Print Recipe

Ingredients

12 sheets phyllo dough thawed
1 to 2 cups shredded Kefalograviera cheese
1/4 feta cheese crumbled
1 cup grape or cherry tomatoes cut in half
1 green bell peppers washed, dried, chopped
1/2 red onions chopped
1/4 cup Kalamata olives pitted, chopped
1 cup rotisserie or roasted chicken shredded, optional
1/2 cup fresh parsley chopped
1/4 cup extra virgin olive oil
SEA salt and black pepper
Crushed red pepper optional

Instructions

Preheat oven to 375F.
Brush a sheet pan with extra virgin olive oil.
Lay 3 sheets of phyllo down in the prepared sheet pan and brush with the olive oil. Repeat with another 3 sheets of phyllo, brushing the top with extra virgin olive oil.
Now add half of the shredded KEFALOGRAVIERA cheese and a little feta cheese.
Continue laying phyllo sheets, repeating the same process until you finish all the phyllo sheets you have.
Coat the very top sheet with the olive oil and add the rest of the cheese.
Evenly spread the veggies, olives, fresh herbs, and all the pizza toppings you have.
Cut the pizza carefully into three-inch squares. You should have 12 squares.
Bake on the center rack of the heated oven for about 15 to 20 minutes or until the phyllo edges turn golden brown and crispy.
Remove from oven and serve!

Love savory pies and phyllo specialties? Sign up for my online class “Fearless Phyllo – Homemade!” to learn the secrets of making great, easy pies at home!

Notes

If you like this recipe, you will love these three dishes, too:

• Ladenia – Vegan Pizza-Style Flatbread from Milos and Kimolos
• Easy-peasy Vegan Pizza with Chickpeas, Artichokes and Arugula
• Cherry Tomato Zucchini Haloumi Pie with Whole Wheat Filo

Nutrition & Tips

Mediterranean longevity angle: This is a great “healthy fun” template—more vegetables and herbs, less heavy dough, and olive oil as the primary fat.
Crunch tip: Let it rest 5 minutes before cutting so the layers set cleanly.
Make it more plant-forward: Skip the optional chicken and lean into artichokes, tomatoes, herbs, and olives for a classic Greek flavor profile.

Serving: Best served warm, but still delicious at room temperature for a buffet table.