This sophisticated, yet simple stacked pizza is to die for! And no, you don't have to stack it like I did, but it is a pretty cool effect.

The stacked pizza name comes from the stacking of the layers of tender, phyllo pastry that make up the pizza crust.

Although it takes a few minutes to brush on the butter and sprinkle the cheese between layers, I can guarantee it's worth every second! The flaky, buttery, cheesy layers of pastry literally melt in your mouth.

Try it with a glass of red wine (pairing perfection) or sans alcohol. Either way, it' s a delicious and satisfying snack or appetizer for kids and adults alike!

Step 1: Supplies:

10 sheets thawed phyllo pastry (to thaw phyllo, folllow package instructions-usually it's overnight in fridge)
1/2 cup butter, melted
10 Tblsp freshly grated parmesan cheese
1/2 cup crumbled feta cheese
3/4 cup fresh baby spinach
1 1/2 cups grated mozzarella cheese
1 onion, finely chopped
3-4 Roma tomatoes, sliced length-wise
1 tsp. dried oregano
Fresh herb sprig (thyme, orgegano, rosemary) - I use oregano
baking sheet- I use 15.5 X 11.5 inch baking sheet , as it fit the phyllo sheets best, but you could use a regular baking sheet
non- stick cooking spray
pastry brush
bowl

*Alternatively: you can add your own toppings ( anchovies or peppers etc..) but don't overload, as this is a thin delicate crust!

Step 2: Preheat and Spray Pan

Preheat oven ot 375 degrees C.

Spray baking sheet with non-stick cooking spray.

Step 3: Brush Pastry With Butter

Melt butter

Place first sheet of phyllo on baking sheet, brush with butter then sprinkle with 1 Tblsp. Parmesan cheese and 1 Tblsp mozzarella cheese.

Repeat above until all sheets are used.

Press firmly so layers stick together.

Press excess pastry down at edges to make crust

Step 4: Add the Toppings

Chop onion.

Sprinkle top sheet with dried oregano and onion

Sprinkle on remaining mozzarella and feta cheese

Add spinach and black olives

Slice tomatoes length-wise.

Arrange tomato slices on top, then top with sprigs of fresh oregano (or thyme or rosemary- whatever your preference)
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