Recipe - Spinach Phyllo Pizza

1 One half pound Spinach; (about 2 bunches),
; coarse stems
; discarded and
; theleaves washed
; well and drained
5 tablespoon Unsalted butter; melted and
kept
; warm
7 Sheets phyllo; (each about
17 by 12
; inches), stacked
; between 2 sheetsof
; wax paper and
; covered with a
; dampened kitchen
; towel
6 tablespoon Freshly grated Parmesan
1 teaspoon Dried mint
One half cup Very thinly cut or sliced up red onion
2/3 cup Finely crumbled Feta
1 One half tablespoon 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 400F. 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 1inch 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.

Serves 6 to 8 as an hors d'oeuvre.

Gourmet May 1993

Converted by MC_Buster.

Converted by MM_Buster v2.0l.