Use your browser's "print" button to print out this recipe in a 3 x 5 format.
Use your browser's "back" button to return

- Side One - Cut Out Below -

Spanakopita Pizza

From The Phytopia Cookbook, by Barbara Gollman, RD and Kim Pierce

  • Olive oil cooking spray;
  • 3 cloves garlic, minced; 1 large onion finely chopped
  • 3 (10 ounce) packages frozen chopped spinach, thaw & squeeze 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


- Side Two- Cut Out Below -

Spanakopita Pizza (cont.)
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. 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