Spinach Phyllo Pizza Recipes

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GREEK-STYLE SPINACH PIZZA WITH PHYLLO CRUST



Greek-Style Spinach Pizza With Phyllo Crust image

The Greek-Style Spinach Pizza With Phyllo Crust recipe out of our category Pizza! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Provided by EAT SMARTER

Time 40m

Yield 4

Number Of Ingredients 9

3 Tbsps Pine nuts
6 sheets Phyllo dough
1 tsp extra virgin olive oil (plus more as needed)
1 bunch Spinach (about 3/4 pound)
0.25 tsp dried oregano
kosher salt
freshly ground Black pepper
1 garlic clove (roasted)
0.25 cup crumbled Feta

Steps:

  • Position a rack in the center of the oven and preheat oven to 400 degrees F.
  • Chop coarsely 2 tablespoons pine nuts. Set the stack of phyllo sheets on a work surface and cover with a clean kitchen towel. Transfer 1 sheet of phyllo to the area in front of you. Lightly brush olive oil over the sheet, and scatter 1 teaspoon of nuts over it. Repeat with each remaining phyllo sheet, replacing the towel as you work. Cut 4 circles out of the phyllo by placing a 5 1/2-inch bowl upside down and cutting around it with a sharp knife. Transfer the phyllo circles to a baking sheet and bake in the middle of the oven for 5 minutes. Set aside.
  • Wash and drain the spinach, discarding the coarse stems. Heat a large pan over high heat. Add the spinach and cook until just wilted, about 3 minutes. Drain and rinse under cold water. Squeeze out excess water and coarsely chop. Combine the spinach, oregano, 1 teaspoon of olive oil, salt and pepper, to taste, and spread over the crust, leaving a 1/2-inch rim. Scatter the roasted garlic, and remaining pine nuts over the spinach, and then top with feta cheese. Drizzle the pizza with olive oil and bake until the toppings are hot, about 10 minutes. Cut with a pizza cutter into wedges.

SPINACH AND THREE CHEESE PHYLLO PIE



Spinach and Three Cheese Phyllo Pie image

Provided by Katie Lee Biegel

Categories     side-dish

Time 1h40m

Yield 12 servings

Number Of Ingredients 17

Nonstick cooking spray or butter, for the baking dish
1/2 cup pine nuts
2 tablespoons (1/4 stick) unsalted butter
1 tablespoon olive oil
2 yellow onions, diced
2 garlic cloves, minced
Three 20-ounce bags frozen chopped spinach, thawed and squeezed of excess water
4 extra-large eggs, lightly beaten
2 cups crumbled feta cheese
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
1 tablespoon freshly ground black pepper
2 teaspoons kosher salt
Pinch nutmeg
8 sheets frozen phyllo dough, thawed
3 tablespoon unsalted butter, melted
2 teaspoons za'atar (if you can't find za'atar, use sesame seeds)

Steps:

  • For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
  • In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
  • In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
  • For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

SPINACH PHYLLO HAND PIE



Spinach Phyllo Hand Pie image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 1h5m

Yield 6 hand pies

Number Of Ingredients 12

2 sticks (1 cup) salted butter
2 cloves garlic, minced
1 small yellow onion, halved and sliced
One 10-ounce jar artichoke hearts, drained and finely chopped
1 cup heavy cream
1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
4 ounces cream cheese, at room temperature
1/4 cup freshly grated Parmesan
3 cups packed baby spinach
Nonstick cooking spray, for the baking sheet
9 sheets frozen phyllo dough, thawed

Steps:

  • Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
  • Preheat the oven to 375 degrees F.
  • Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
  • On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
  • Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.

SPINACH PHYLLO PIE



Spinach Phyllo Pie image

Serve this savory Greek pastry as part of an appetizer table at a gathering.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Time 1h15m

Number Of Ingredients 8

2 tablespoons olive oil, plus more for brushing
1 medium onion, finely chopped
3 large garlic cloves, minced
2 packages (20 ounces each) baby spinach
1 cup crumbled feta (4 ounces)
1/4 cup golden raisins, chopped
Coarse salt and ground pepper
20 sheets frozen phyllo dough (from an 8-ounce package), thawed and cut to 8 by 12 inches

Steps:

  • In a medium pan, heat oil over medium-high. Add onion and cook until golden, about 4 minutes. Add garlic and cook until fragrant, 1 minute. Transfer to a large bowl.
  • Return pan to heat. Working in batches, cook spinach, tossing, until wilted, about 1 minute. Drain spinach and let cool. Press out excess moisture, then roughly chop. Add spinach, feta, and raisins to bowl with onion and season filling with salt and pepper. (To store, refrigerate, up to 2 days.)
  • Preheat oven to 350 degrees. Unroll phyllo. Place 1 sheet on a work surface (keep remaining sheets covered with a damp kitchen towel to prevent drying); brush with oil. Lay another sheet on top and brush with oil. Repeat until you have 10 layers of phyllo. Spread half of filling lengthwise down middle of phyllo stack. Roll into a log, brushing the seam with oil before sealing. Brush log with oil. Using a small sharp knife, make 8 diagonal cuts on top. Repeat with remaining phyllo and filling.
  • Place logs, seam side down, on a parchment-lined baking sheet. Bake until deep golden brown, 45 to 50 minutes. Cut into slices along slashes. Serve warm or at room temperature.

Nutrition Facts : Calories 338 g, Fat 19 g, Fiber 7 g, Protein 9 g

SPANAKOPITA (GREEK SPINACH PIE)



Spanakopita (Greek Spinach Pie) image

This is an authentic, really rich pie stuffed with spinach, onions, cheeses and herbs that are all enfolded by crispy, flaky phyllo dough.

Provided by SILVERWOLF

Categories     World Cuisine Recipes     European     Greek

Time 1h30m

Yield 5

Number Of Ingredients 11

3 tablespoons olive oil
1 large onion, chopped
1 bunch green onions, chopped
2 cloves garlic, minced
2 pounds spinach, rinsed and chopped
½ cup chopped fresh parsley
2 eggs, lightly beaten
½ cup ricotta cheese
1 cup crumbled feta cheese
8 sheets phyllo dough
¼ cup olive oil

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x9 inch square baking pan.
  • Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion, green onions and garlic, until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
  • In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture. Lay 1 sheet of phyllo dough in prepared baking pan, and brush lightly with olive oil. Lay another sheet of phyllo dough on top, brush with olive oil, and repeat process with two more sheets of phyllo. The sheets will overlap the pan. Spread spinach and cheese mixture into pan and fold overhanging dough over filling. Brush with oil, then layer remaining 4 sheets of phyllo dough, brushing each with oil. Tuck overhanging dough into pan to seal filling.
  • Bake in preheated oven for 30 to 40 minutes, until golden brown. Cut into squares and serve while hot.

Nutrition Facts : Calories 494.1 calories, Carbohydrate 31.5 g, Cholesterol 100.3 mg, Fat 34.7 g, Fiber 7.4 g, Protein 18.2 g, SaturatedFat 11.5 g, Sodium 893.9 mg, Sugar 5.4 g

CLASSIC SPINACH PIZZA



Classic Spinach Pizza image

Our testers really went for the combination of flavors in this fresh and fancy pizza. Pretty and definitely company-special, it's sure to become a favorite with your guests, too! Gilda Lester - Millsboro, DE

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 slices.

Number Of Ingredients 13

2 ounces pancetta or bacon, finely chopped
4 garlic cloves, minced
1 package (6 ounces) fresh baby spinach
1 cup sliced fresh mushrooms
1 tablespoon olive oil
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon salt
1/8 teaspoon pepper
1/3 cup mascarpone cheese
1/4 cup chopped ripe olives
1 prebaked 12-inch pizza crust
1 cup shredded provolone cheese
1/3 cup grated Romano cheese

Steps:

  • In a large skillet, cook pancetta over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute garlic in drippings for 1 minute. Add spinach; cook just until wilted. Drain spinach mixture on paper towels., In the same skillet, saute mushrooms in oil until tender; add the pepper flakes, salt and pepper. Transfer to a small bowl and let stand for 5 minutes. Stir in the mascarpone cheese, olives and pancetta. , Place crust on an ungreased pizza pan. Spread mushroom mixture over crust; layer with spinach mixture, provolone and Romano. , Bake at 450° for 10-12 minutes or until cheese is melted.

Nutrition Facts : Calories 435 calories, Fat 27g fat (12g saturated fat), Cholesterol 53mg cholesterol, Sodium 824mg sodium, Carbohydrate 33g carbohydrate (1g sugars, Fiber 1g fiber), Protein 19g protein.

SPINACH PIZZA



Spinach Pizza image

This tasty pizza is so easy to prepare. My family, including my young daughter, loves it. What an easy way to make a delicious, veggie-filled meal! -Dawn Bartholomew, Raleigh, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 5

1 package (6-1/2 ounces) pizza crust mix
1/2 cup Alfredo sauce
2 medium tomatoes
4 cups chopped fresh spinach
2 cups shredded Italian cheese blend

Steps:

  • Prepare pizza dough according to package directions. With floured hands, press dough onto a greased 12-in. pizza pan. , Spread Alfredo sauce over dough to within 1 in. of edges. Thinly slice or chop tomatoes; top pizza with spinach, tomatoes and cheese. , Bake at 450° for 10-15 minutes or until cheese is melted and crust is golden brown.

Nutrition Facts : Calories 270 calories, Fat 11g fat (7g saturated fat), Cholesterol 33mg cholesterol, Sodium 549mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 13g protein.

MAKE-AHEAD SPINACH PHYLLO ROLL-UPS



Make-Ahead Spinach Phyllo Roll-Ups image

Keep Make-Ahead Spinach Phyllo Roll-Ups in the freezer and pop one in the oven for a quick appetizer later. These spinach phyllo roll-ups are delicious.

Provided by My Food and Family

Categories     Home

Time 50m

Yield 15 servings or 5 logs, 3 servings each

Number Of Ingredients 7

1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup ATHENOS Traditional Crumbled Feta Cheese
1 tub (7.5 oz.) PHILADELPHIA Garden Vegetable 1/3 Less Fat than Cream Cheese
4 green onions, finely chopped
1 egg, beaten
15 sheets frozen phyllo dough (14x9 inch), thawed
1/3 cup butter, melted

Steps:

  • Mix first 5 ingredients until blended.
  • Brush 1 phyllo sheet lightly with butter; top with 2 more phyllo sheets, lightly brushing each layer with some of the remaining butter. Place remaining phyllo sheet between 2 sheets of plastic wrap until ready to use; set aside.
  • Spread 1/5 of the spinach mixture along one short side of phyllo stack. Fold in long sides of phyllo; roll up from one short side to make log. Repeat with remaining phyllo sheets and spinach mixture to make 4 additional logs. Brush with remaining butter. Make small cuts in tops of logs at 1-inch intervals. Place in large freezer-weight resealable plastic bags or wrap tightly in plastic wrap.
  • Freeze up to 3 months. When ready to bake, remove desired number of logs from freezer. Refrigerate, tightly wrapped, several hours or overnight until thawed. Unwrap, then place on baking sheet.
  • Bake in 375°F oven 25 min. or until golden brown. Cool 5 min. Transfer to cutting board. Use serrated knife to cut each log into 6 slices.

Nutrition Facts : Calories 160, Fat 10 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 40 mg, Sodium 330 mg, Carbohydrate 13 g, Fiber 1 g, Sugar 1 g, Protein 5 g

GREEK-STYLE SPINACH PIZZA WITH PHYLLO CRUST



Greek-Style Spinach Pizza With Phyllo Crust image

If you love phyllo and spinach, then this is one you have to try! Keep the phyllo stacked between two sheets of wax paper, and covered with a damp tea towel until ready to use to keep from drying out. You can use frozen chopped spinach in place of fresh if desired. The amounts listed for the feta and olives are only a guidline, you can use as much as desired.

Provided by Kittencalrecipezazz

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/2 lbs freshy spinach (coarse stems removed)
7 tablespoons butter, melted and kept warm
7 sheets phyllo dough (17x12-inches)
12 tablespoons grated parmesan cheese
salt and pepper
1 small red onion, thinly sliced
3/4 cup finely crumbled feta (or to taste)
3/4 cup sliced kalamata olive (or to taste, or use black sliced olives)
4 tablespoons olive oil (can use less)

Steps:

  • Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
  • Squeeze out any moisture using hands.
  • Set oven to 400 degrees (IMPORTANT, use middle oven rack).
  • Brush a large baking sheet lightly with melted butter.
  • Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
  • Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
  • Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
  • Brush the sheet with melted butter, then sprinkle with parmesan cheese.
  • Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
  • Brush the top sheet lightly with melted butter.
  • Bake for about 3-5 minutes.
  • For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
  • Then season with black pepper and a little salt.
  • Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
  • Sprinkle with crumbled feta cheese.
  • Drizzle with olive oil.
  • Bake the phyllo pizza for about 15 minutes or until the feta is melted.
  • Slice into squares using a pizza wheel.

Nutrition Facts : Calories 407.6, Fat 32.9, SaturatedFat 14.9, Cholesterol 61.1, Sodium 801.4, Carbohydrate 19.2, Fiber 3.6, Sugar 1.9, Protein 11.7

SPINACH PHYLLO PIZZA



Spinach Phyllo Pizza image

Categories     Cheese     Leafy Green     Bake     Cocktail Party     Vegetarian     Fall     Spring     Winter     Gourmet

Yield Serves 6 to 8 as an hors d'oeuvre

Number Of Ingredients 8

1 1/2 pounds spinach (about 2 bunches), coarse stems discarded and the leaves washed well and drained
5 tablespoons unsalted butter, melted and kept warm
7 sheets of phyllo (each about 17 by 12 inches), stacked between 2 sheets of wax paper and covered with a dampened kitchen towel
6 tablespoons freshly grated Parmesan
1 teaspoon dried mint
1/2 cup very thinly sliced red onion
2/3 cup finely crumbled Feta
1 1/2 tablespoons olive oil

Steps:

  • In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.
  • Preheat the oven to 400°F. Brush a baking sheet lightly with some of the butter, put 1 sheet of the phyllo on the butter, the brush it lightly withy some of the remaining butter. Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining butter and bake the crust in the middle of the oven for 5 minutes.
  • Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint over it, and season the spinach with salt and pepper. Scatter the onion over the spinach, sprinkle the pizza with the Feta, and drizzle it with the oil. Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares.

GREEK PHYLLO PIZZA



Greek Phyllo Pizza image

Make and share this Greek Phyllo Pizza recipe from Food.com.

Provided by Poppy

Categories     Greek

Time 50m

Yield 8 serving(s)

Number Of Ingredients 14

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

Steps:

  • In large skillet, heat oil over medium heat.
  • Add onion and garlic.
  • Sauté for 5 minutes or until onions are translucent.
  • Add spinach and sauté 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.

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From drizzleanddip.com


PHYLLO SPINACH PIE (EGYPTIAN GOULASH) - FOOD DOLLS
Add more layers of phyllo dough and melted butter, alternating between the two. Cut your Egyptian goulash into pieces. Whisk milk, eggs, salt and pepper and pour it over the spinach pie, be sure to leave all the pieces assembled in the baking dish. Let sit for 15-20 minutes to soak up the mixture. Bake in the oven at 375 degrees for 30-35 minutes.
From fooddolls.com


SPANAKOPITA {GREEK SPINACH PIE} - SPEND WITH PENNIES
2020-03-18 Preheat oven to 325°F and brush the bottom and sides of a 9x13-inch baking pan with olive oil. Roll out the thawed phyllo dough and cover the stack with a lightly damp paper towel to keep the dough from drying out. If dough is a lot longer than your baking dish, cut off the end so you don't have a lot of excess dough.
From spendwithpennies.com


SPINACH & PHYLLO - AN ICONIC DUO | PHYLLO KITCHEN BLOG - ATHENS …
For an impressive entrée that requires minimal prep, slather salmon filets in a creamy spinach spread and wrap with phyllo. Pro tip: this also works with chicken or flank steak. From Persian kings and Greek yia yias to tapas-loving millennials, spinach and phyllo please all palates … and make any meal better. For more recipe inspiration ...
From athensfoods.com


SPINACH PHYLLO TRIANGLES – RECIPES NETWORK
In the meantime, roll out the phyllo dough and, starting from the long side, cut sheets into 2-inch wide strips. Cover with a paper towel and a slightly dampened kitchen towel. Take 3 strips and brush the top sheet lightly with olive oil. Top with 1 teaspoon of filling, placed 1/2-inch above the bottom corner. Fold into a triangle shape and repeat as though folding into a flag. Repeat. …
From recipenet.org


DELICIOUS GREEK SPINACH PIE MADE WITH FRESH PHYLLO DOUGH
2021-04-21 The pastry-making technique is one we all know – slicing thin strips of butter into the flour before using just enough water to bind it together into a firm dough. The filling is also quite easy to make. You just need to chop the onions and saute them in butter for a few minutes. Add spinach, salt and pepper – cook until soft then add feta ...
From mypreptable.com


DEEP-DISH SPINACH PHYLLO PIE [VEGAN] - ONE GREEN PLANET
Crumble the feta over the mixture, and mix gently to incorporate it into the spinach mixture. Preheat the oven to 400°F. Brush the bottom and sides of your pie dish with oil. Pour more oil into a ...
From onegreenplanet.org


SEARCHABLE RECIPE DATABASE - PIZZA - PHYLLO - SPINACH PHYLLO PIZZA
Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining butter and bake the crust in the middle of the oven for 5 minutes.
From directaccessrecipes.com


MAKE-AHEAD SPINACH PHYLLO ROLL-UPS RECIPE - KRAFT CANADA
Discover a variety of recipes, cooking tips, and more today. Dec 8, 2018 - Kraft Canada Cooking is a great resource for meal ideas, easy food prep, and product details. Discover a variety of recipes, cooking tips, and more today. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore …
From pinterest.ca


THIN-CRUST SPINACH & FETA PIZZA - KING ARTHUR BAKING
Place the crust, paper side up, on the prepared pan. Peel off the remaining paper. Top the crust with half the spinach and half the feta. Spray lightly with olive oil spray, if you have it; this will help the feta brown a bit. Bake the pizza on a lower rack of the oven for 5 …
From kingarthurbaking.com


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