CHOOSE A PIZZA CRUST (SEE PAGE 274)
6 pita bread halves (6-inch size)
1 loaf French bread (16–20 inches long)
1 prebaked pizza shell (15-inch size)
TOPPING
10 ounces fresh spinach, rinsed, stemmed, and coarsely chopped
1 tablespoon olive oil
1/2 cup chopped scallions
1 tablespoon chopped fresh dill (1 teaspoon dried)
1 cup crumbled or grated feta cheese
1 cup ricotta cheese
dash of ground black pepper
2 tomatoes, thinly sliced, or 6 cherry tomatoes, cut in half (optional)
Preheat the oven according to the directions for the pizza crust you are using (see page 274).
Sauté the spinach in the oil on high heat for several minutes until just wilted. Drain the cooked spinach in a colander or sieve, and press out any excess moisture with the back of a large serving spoon. In a large bowl, combine the spinach, scallions, dill, feta, and ricotta. Add a dash of pepper.
Spread the feta-spinach topping on the pizza crust, and top with the sliced tomatoes. Bake following the instructions given for the crust you are using.
PER SERVING, USING 1/6 LOAF FRENCH BREAD: 288 CALORIES, 12.7 G PROTEIN, 12.8 G FAT, 30.9 G CARBOHYDRATE, 545 MG SODIUM, 37 MG CHOLESTEROL.
TOPPING PREPARATION TIME
15 minutes
SERVINGS
2 or 3 as a main dish, 4 to 8 as an appetizer
One of our most popular dishes at the restaurant is spanakopita, a spinach-cheese filo pastry. This pizza recipe is an easier-to-make rendition with the same flavors.