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Greek Style Pizza

Yield 6 servings (1 piece each)


  • 8 sheets frozen phyllo dough, thawed (14- x 9-inches each)
  • PAM Olive Oil No-Stick Cooking Spray
  • 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 cup sun-dried tomato/basil flavor crumbled feta cheese (1/3 cup = 2 oz)

How to Make It

  1. Hands On: 15 minutes
    Total: 30 minutes

    Preheat oven to 425F. Place 1 sheet phyllo on ungreased large cookie sheet; lightly spray with cooking spray. Repeat layering with remaining phyllo, lightly spraying each layer with cooking spray.

    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 equal pieces to serve.