Greek Pizza

Preheat oven to 375°.

Heat 2 tbsp olive oil in a large, deep skillet. Add onion and salt and cook over medium heat for about 2 minutes, or until onion softens. Add herbs and spinach, and cook over low heat, stirring, until the spinach is limp and the liquid has evaporated (about 5 to 8 minutes). Remove from heat; stir in garlic, black pepper, and lemon juice. Set aside.

Brush a large baking tray with olive oil, and begin layering with phyllo leaves, brushing or spraying with oil (or brushing with butter) between layers. Continue until you have a pile of phyllo layers. Gently cut into large-ish squares. (You can choose the dimensions.) Sprinkle the top surface of each square with shredded mozzarella cheese.

Use a slotted spoon to transfer the spinach mixture to the top of the mozzarella layer, leaving behind whatever liquid failed to evaporate. Spread the spinach mixture evenly into place, leaving a small border of pastry around the edges.

Arrange the tomato slices and olives over the spinach, and sprinkle crumbled feta over the top. Bake for 30 minutes, then allow to cool for 10 minutes before serving.