1. Heat oven to 375°F. 2. In a large skillet, heat the 2 tablespoons olive oil. Add onions and salt and saute until onion is tender. 3. Add the basil, oregano, and spinach and stir-fry over med-high heat until spinach is limp and nearly all of the liquid has evaporated, about 5-8 minutes. Remove from heat and stir in garlic, pepper, and lemon juice. 4. Coat a large baking sheet with nonstick spray. Layer the leaves of phyllo 1-2 at a time, spraying each with cooking spray and keeping the unused leaves covered with a cloth to prevent them from drying out, until you have a stack of 10 leaves. 5. Cut phyllo into 6-8 squares. Sprinkle phyllo squares with mozzarella. 6. With a slotted spoon, place spinach mixture over mozzarella, draining off any remaining liquid. Spread over the mozzarella, leaving a small border of phyllo at edges. 7. Arrange tomato slices over spinach mixture. Add olives and top with feta. 8. Bake at 375°F for 20-30 minutes, until phyllo is golden and crispy and cheese is melted. Cool for 10 minutes before serving. ---------------------------------------------------------------------------
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