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1
Cook the spinach in a pot of salted water for about 2-3 minutes; drain in a colinder, then run under cold water to cool.
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2
Squeeze out any moisture using hands.
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3
Set oven to 400 degrees (IMPORTANT, use middle oven rack).
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4
Brush a large baking sheet lightly with melted butter.
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5
Put one sheet of the phyllo on the buttered baking sheet, then brush the top of the sheet with about 1 tablespoon butter (you will not need more than 7 tablespoons butter since you brushing 7 sheets of phyllo, use the butter sparingly as the phyllo will be too greasy, you might even want to use less than the 7 tablespoons!).
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6
Sprinkle the buttered phyllo with 2 scant tablespoons Parmesan cheese.
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7
Lay another sheet of phyllo on top and press firmly so that it adheres to the bottom piece of phyllo.
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8
Brush the sheet with melted butter, then sprinkle with parmesan cheese.
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9
Layer the remaining phyllo in the same manner ending with a sheet of phyllo.
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10
Brush the top sheet lightly with melted butter.
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11
Bake for about 3-5 minutes.
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12
For the topping; sprinkle the spinach evenly over the crust, leaving about 1-inch border all around.
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13
Then season with black pepper and a little salt.
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14
Sprinkle the sliced red onion over the spinach, then sprinkle with kalamata olives.
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15
Sprinkle with crumbled feta cheese.
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16
Drizzle with olive oil.
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17
Bake the phyllo pizza for about 15 minutes or until the feta is melted.
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18
Slice into squares using a pizza wheel.
