- 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
- 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.