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)
|% Daily Value|
|Total Fat||11 g||17%|
|Saturated Fat||2 g||10%|
|Dietary Fiber||3 g||11%|
|Vitamin C||6 mg||10%|
|Vitamin A||3944 iu||79%|
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.
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