From The Phytopia Cookbook, by Barbara Gollman, RD and Kim Pierce, Phytopia, Inc, Dallas, TX. This beautiful pizza is a feast for the eyes and a joy to eat! You will need a knife and fork to eat this as the yummy crust is a bit crumbly under the weight of all these power-packed ingredients.

• Olive oil cooking spray
• 3 cloves garlic, minced
• 1 large onion finely chopped
• 3 (10 ounce) packages frozen chopped spinach, thawed and squeezed dry
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh parsley
• 1 Tbsp. dried dillweed
• 1/4 teaspoon nutmeg
• 2 teaspoons fresh lemon
• 8 sheets thawed phyllo dough (look for the whole wheat brand)
• 3 ounces feta cheese, crumbled
• 1/4 cup Dijon mustard or horseradish mustard
• 3 ounces low-fat mozzarella cheese (I use soy mozzarella)
• 4 medium tomatoes, sliced

Pre-prep:
Thaw spinach and squeeze dry. Bring phyllo to room temperature. Mince garlic; chop onion, basil, parsley. Juice lemon. Slice tomatoes

Directions:

• Spray large skillet with cooking spray; sauté garlic and onions over medium heat for 5 minutes. Add spinach and sauté until all moisture has evaporated.
• Remove from heat and add basil, parsley, dill, nutmeg and lemon juice
• Mix well and set aside to cool.
• Preheat oven to 400 F.
• Coat a 12 x 16 inch baking or pizza pan with cooking spray. Layer with phyllo sheets to cover pan, lightly spraying after each sheet with cooking spray.
• Finish by spraying the top of the final sheet and roll edges under.
• Bake 4-5 minutes; allow to cool.
• Mix feta cheese into spinach mixture.
• After crust has cooled, carefully brush with a thin coat of mustard (Don't worry if some flakes off; this won't show.)
• Carefully spread spinach mixture on top. Add half the mozzarella.
• Arrange tomatoes side by side on top of spinach and cheese.
• Sprinkle with remaining mozzarella.

Bake 20-25 minutes until cheese is melted and crust is golden. Serves 4-6. Serve with a fresh green salad and fresh fruit. Yum, yum. Beats store bought or delivery pizzas hands down.