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1
In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat for 3 to 4 minutes, or until it is just wilted, refresh it under cold water, and let it drain well in a colander while making the phyllo crust.
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2
Preheat the oven to 400F.
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3
Brush a baking sheet lightly with some of the butter, put 1 sheet of the phyllo on the butter, the brush it lightly withy some of the remaining butter.
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4
Sprinkle the phyllo with 1 tablespoon of the Parmesan, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer.
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5
Butter, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo.
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6
Brush the top sheet lightly with the remaining butter and bake the crust in the middle of the oven for 5 minutes.
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7
Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint over it, and season the spinach with salt and pepper.
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8
Scatter the onion over the spinach, sprinkle the pizza with the Feta, and drizzle it with the oil.
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9
Bake the pizza in the middle of the oven for 15 minutes, or until the cheese is melted, and with a pizza wheel or sharp knife cut it into squares.
