Spanakopita Greek Pizza

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Spanakopita Greek Pizza

 

olive oil

3 cloves garlic, minced

1 large onion, finely chopped

3-of the 10 oz. pkgs. frozen spinach, thawed and squeezed dry

1/4 cup each fresh basil and parsley

1 T. dried dill

1/4 tea. nutmeg

2 tea. fresh lemon juice

8 sheets phyllo dough, at room temp (try to use

whole-wheat)

3 oz. feta cheese, crumbled

1/4 cup dijon mustard or horseradish mustard

3 oz.mozzarella. cheese, grated

4 med. tomatoes, sliced

 

Add a little olive oil and saute

garlic, and onions

over med. heat for about 5 minutes. Add spinach and

saute until all

moisture has evaporated. Remove from heat and add

basil parsley, dill,

nutmeg and lemon juice. Mix well and set aside to cool.

 

Preheat oven to 400. Coat a 12x16 baking or pizza pan

with cooking spray.

 

Layer with phyllo sheets to cover pan. lightly

spraying after each sheet

with cooking spray. Finish by spraying the top of the

final sheet and

roll edges under. Bake 4 to 5 minutes; allow to cool

and mix feta

cheese into spinach mix.

 

After crust has cooled, carefully brush it with a thin

coat of mustard.

Carefully spread

spinach mix. on top. Add half the mozzarella. Arrange

tomatoes side by

side on top of spinach and cheese. Sprinkle with

remaining mozzarella.

bake 20-25 minutes until cheese is melted and crust is

golden.

 

serves 5 or 6

 

 

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