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1
Position a rack in the center of the oven and preheat oven to 400 degrees F.
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2
Coarsely chop 2 tablespoons pine nuts.
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3
Set the stack of phyllo sheets on a work surface and cover with a clean kitchen towel.
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4
Transfer 1 sheet of phyllo to the area in front of you.
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5
Lightly brush olive oil over the sheet, and scatter 1 teaspoon of nuts over it.
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6
Repeat with each remaining phyllo, replacing the towel as you work.
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7
Cut 4 circles out of the phyllo by placing a 5 1/2-inch bowl upside down and cutting around it with a sharp knife.
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8
Transfer the phyllo circles to a baking sheet and bake in the middle of the oven for 5 minutes.
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9
Set aside.
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10
Wash and drain the spinach, discarding the coarse stems.
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11
Heat a large pan over high heat.
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12
Add the spinach and cook until just wilted, about 3 minutes.
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13
Drain and rinse under cold water.
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14
Squeeze out excess water and coarsely chop.
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15
Combine the spinach, oregano, 1 teaspoon of olive oil, salt and pepper, to taste, and spread over the crust, leaving a 1/2-inch rim.
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16
Scatter the roasted garlic, tomatoes, and remaining pine nuts over the spinach, and then top with feta cheese.
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17
Drizzle the pizza with olive oil and bake until the toppings are hot, about 10 minutes.
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18
Cut with a pizza cutter into wedges.
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19
2 pounds ripe plum tomatoes, cored and halved lengthwise
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20
1 teaspoon kosher salt
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21
Fresh herb sprigs, like thyme, rosemary, or sage, optional
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22
Extra-virgin olive oil, optional
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23
Preheat the oven to 250 degrees F. Arrange the tomatoes cut side-up in a single layer on a parchment or foil-lined baking sheet.
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24
Sprinkle with the salt.
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25
Bake until slightly shriveled but still plump, about 5 hours.
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26
If not using immediately, refrigerate the tomatoes in a sealed container for up to 4 days.
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27
Or, layer them with the herb sprigs, if desired, add olive oil to cover, seal tightly, and refrigerate for up to 2 weeks.
