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Hellenic Filo Pizza With Lamb And Tzatziki


Traditionally Greek pizza is made with pita bread however I prefer to make it with a filo base. The filo base is an ideal base for the low-carb conscious.


10 sheets filo pastry
250 grams haloumi cheese, grated
24 Kalamata olives, seeds removed
14 sun-dried tomatoes, excess oil drained
2 medium red onions, thinly sliced
½ cup chopped fresh mint
½ kg baked lamb, thinly sliced
1 lemon
1 Teaspoon honey
1 tablespoon extra virgin olive oil
Extra virgin olive oil for brushing
Sea salt and cracked pepper

Chopped mint


Pre-heat oven to 180C.

In a frying pan add the olive oil and heat. Add the onions and cook them on a medium heat. Add some salt, pepper and the honey and mix through well. Cook the onions until they soften and turn golden brown. This should take around 3-5 minutes. Remove them from the heat and set aside.

Use a rectangular baking tin to make the pizza. Remove the filo from the package and cover it with a tea towel to prevent the filo from drying out.

Brush the baking tin with olive oil and place two pieces of filo to cover the base. Let some of the filo hang over the edges. Brush the filo pastry well and then add two more pieces of filo on top. Brush again with some olive oil.

Sprinkle half the haloumi cheese all over the filo base.

Add two more filo pastry sheets and brush with olive oil. Repeat this process two more times.

Sprinkle the remainder of the haloumi cheese on top of the filo followed by some of the chopped mint, the caramelized onions, lamb, sun dried tomatoes, olives and season with some cracked pepper.

Place the baking tray in the oven and cook for 25-30 minutes until the filo is golden brown and crisp on the edges. Remove from the oven and squeeze the juice of the whole lemon on top of the pizza. Slice and serve with a teaspoon of tzatziki and some chopped mint.


Located in the heart of Bondi Junction, Greekalicious offers Sydney’s most authentic Greek cooking experience. Teacher Maria Benardis mixes ancient Greek and modern dishes with her passion for regional traditions, storytelling and lively music. Using certified organic ingredients all classes include a full sit down meal with plenty of quality Australian wine.

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