A crispy phyllo crust topped with spinach, tomatoes, artichokes and feta cheese
Prep Time 15 minutes
Cook Time 30 minutes
6 servings (1 piece each)
|1||jar (6 oz ea) marinated artichoke hearts, drained, chopped|
|1/4||Cup + 1 1/3 Tablespoon sun-dried tomato/basil flavor crumbled feta cheese (1/3 cup = 2 oz)|
|1||can (14.5 oz ea) Hunt's® Petite Diced Tomatoes, drained|
|3||*serving PAM® Olive Oil No-Stick Cooking Spray|
|8||sheet frozen phyllo dough, thawed (14x9-inch sheet)|
|1||pkg (10 oz ea) frozen chopped spinach, thawed, squeezed dry|
- Preheat oven to 425°F. 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.
|Serving Size:||1 piece|
|Total Fat||6.1 g|
|Saturated Fat||2 g|
|Dietary Fiber||1.8 g|
|Vitamin A||3906.7 iu|
|Vitamin C||10 mg|
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