Greek-Style Pizza
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
Minutes Prep time: 15
Minutes Total time: 30
Servings: 6
Difficulty: easy
8 sheets frozen phyllo dough, thawed (14x9-inch sheet)
3 tablespoons canola oil
1 pkg (10 oz each) Birds Eye® 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)
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 101 mg | 10% |
Carbohydrate | 15 g | 5% |
Cholesterol | 7 mg | 2% |
Total Fat | 11 g | 17% |
Iron | 2 mg | 9% |
Calories | 174 kcal | 9% |
Sodium | 338 mg | 14% |
Protein | 5 g | 9% |
Saturated Fat | 2 g | 9% |
Sugars | 2 g | 0 |
Vitamin C | 6 mg | 10% |
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.
Greek-Style Pizza