Greek Pizza With Phyllo Crust - cooking recipe

Ingredients

2 tablespoons olive oil
1 cup minced onion
1/4 teaspoon salt
2 teaspoons dried basil
1 teaspoon dried oregano
1 lb spinach leaves, washed, de-stemmed, and minced
8 large garlic cloves, minced
fresh ground pepper
3 tablespoons lemon juice
1/2 lb phyllo pastry, thawed
olive oil flavored cooking spray
1/2 lb part-skim mozzarella cheese, shredded
2 medium ripe roma tomatoes, thinly sliced (or chopped)
1/2 cup kalamata olive, pitted and quartered
3/4 lb reduced-fat feta cheese, crumbled

Preparation

Heat oven to 375\u00b0F.
In a large skillet, heat the 2 tablespoons olive oil. Add onions and salt and saute until onion is tender.
Add the basil, oregano, and spinach and stir-fry over med-high heat until spinach is limp and nearly all of the liquid has evaporated, about 5-8 minutes. Remove from heat and stir in garlic, pepper, and lemon juice.
Coat a large baking sheet with nonstick spray. Layer the leaves of phyllo 1-2 at a time, spraying each with cooking spray and keeping the unused leaves covered with a cloth to prevent them from drying out, until you have a stack of 10 leaves.
Cut phyllo into 6-8 squares. Sprinkle phyllo squares with mozzarella.
With a slotted spoon, place spinach mixture over mozzarella, draining off any remaining liquid. Spread over the mozzarella, leaving a small border of phyllo at edges.
Arrange tomato slices over spinach mixture. Add olives and top with feta.
Bake at 375\u00b0F for 20-30 minutes, until phyllo is golden and crispy and cheese is melted. Cool for 10 minutes before serving.