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GREEK-STYLE PIZZA

Active Time : 30 Minutes
Total Time : 30 Minutes
Serves : 6
INGREDIENTS
  • 8 14x9-inch sheet sheets frozen phyllo dough, thawed
  • 3 tablespoons Pure Wesson® Canola Oil
  • 1 pkg (10 oz each) frozen chopped spinach, thawed, squeezed dry
  • 1 can (14.5 oz each) Hunt's® Petite Diced Tomatoes, drained
  • 1 jar (6 oz each) marinated artichoke hearts, drained, chopped
  • 1/3 1/3 cup = 2 oz cup sun-dried tomato/basil flavor crumbled feta cheese
DIRECTIONS

Preheat oven to 425°F. Place 1 sheet phyllo on ungreased large cookie sheet; brush lightly with oil. Repeat layering with remaining phyllo, lightly brushing each layer with oil.

Crumble spinach over phyllo; top evenly with tomatoes, artichokes and feta cheese.

Bake 15 minutes or until edges are golden brown. Transfer pizza to large cutting board. Using a pizza cutter or large knife, cut pizza into 6 pieces.