Ingredients:
1/4 cup olive oil
2 cups onions, chopped
3 cloves garlic, minced
3 (10 ounce) packages frozen spinach, thawed and squeezed dry
1/2 cup fresh basil, chopped
2 tablespoons fresh oregano, chopped
2 tablespoons lemon juice
1 teaspoon ground black pepper
20 sheets phyllo dough
1/2 cup butter, melted
4 cups mozzarella cheese, grated ( 1 pound)
3 medium tomatoes, sliced thin
2 cups feta cheese, crumbled
1 cup breadcrumbs
Directions:
In large skillet, heat oil over medium heat.
Add onion and garlic.
Saute for 5 minutes or until onions are translucent.
Add spinach and saute until all excess moisture has evaporated.
Add basil, oregano, lemon juice and pepper.
Mix well.
Cool slightly.
Prepare Phyllo pizza crust: Use 10 sheets of phyllo dough, brushing each with melted butter, margarine, oil or vegetable spray.
Use 1/4 cup butter.
Repeat this step.
Place length of phyllo across width of greased 15″ x 10″ x 1″ cookie sheet or baking pan.
Overlap each set of 10 buttered phyllo sheets 5 inches at center.
Roll overlapping phyllo onto itself on cookie sheet to form “pizza crust.
” Brush top layer with melted butter or olive oil and top with your favorite ingredients.
Spread spinach mixture on prepared phyllo sheets.
Top spinach with 1/2 of mozzarella.
Dredge tomatoes in bread crumbs and arrange on top of mozzarella.
Top with remaining mozzarella and feta cheese.
Bake in preheated 400 F oven for 25-30 minutes or until golden brown.
Servings: 8
Time preparation: 20 min.
Time total: 50 min.