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From The Phytopia Cookbook, by Barbara Gollman, RD and Kim Pierce, Phytopia, Inc, Dallas, TX. This beautiful pizza is a feast for the eyes and a joy to eat! You will need a knife and fork to eat this as the yummy crust is a bit crumbly under the weight of all these power-packed ingredients.

  • Olive oil cooking spray
  • 3 cloves garlic, minced
  • 1 large onion finely chopped
  • 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh parsley
  • 1 Tbsp. dried dillweed
  • 1/4 teaspoon nutmeg
  • 2 teaspoons fresh lemon
  • 8 sheets thawed phyllo dough (look for the whole wheat brand)
  • 3 ounces feta cheese, crumbled
  • 1/4 cup Dijon mustard or horseradish mustard
  • 3 ounces low-fat mozzarella cheese (I use soy mozzarella)
  • 4 medium tomatoes, sliced


  • Thaw spinach and squeeze dry
  • Bring phyllo to room temperature
  • Mince garlic
  • Chop onion, basil, parsley
  • Juice lemon
  • Slice tomatoes


  • Spray large skillet with cooking spray; sauté garlic and onions over medium heat for 5 minutes.
  • Add spinach and sauté 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 F.
  • Coat a 12 x 16 inch 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 4-5 minutes; allow to cool.
  • Mix feta cheese into spinach mixture.
  • After crust has cooled, carefully brush with a thin coat of mustard (Don't worry if some flakes off; this won't show.)
  • Carefully spread spinach mixture 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 4-6. Serve with a fresh green salad and fresh fruit. Yum, yum. Beats store bought or delivery pizzas hands down.



In my book, I have included the names of several dozen cookbooks which feature recipes that are compatible with (or that can be modified to fit) the ultra-healthy diet I follow, including some resources which are free.

I am also collecting recipes to include in a future edition of my book as well as to be featured on "Menus and recipes".   I have asked readers to send me any recipes that they have found to be great-tasting and easy to prepare, and that emphasize the nutritional guidelines which are outlined in my book.  I will also consider taking people's favorite "normal" recipes and posting versions which are modified for maximal cancer prevention.

If you have a recipe you wish to submit for possible inclusion in either my book or on this web page, please send it to me.  If the recipe is from a cookbook or other printed source, please include the name, author, and publisher of the source so that I can ask for permission to reprint the recipe.  If it is a recipe you created, or a family favorite, please indicate that, also.

Mail recipes to me at:

Contact Information:
Phone/Fax: 734/996-9260

P.O. Box 130221, Ann Arbor, MI  48113


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