1 roll phyllo dough (sheets)
1 package vegan feta
1 package vegan mozzarella (I use Soyrella)
2 packages frozen spinach (or 2 bunches fresh)
1-2 tomatoes (or green peppers, or experiment)
1 small onion, chopped
4-5 cloves garlic, chopped (if you love garlic)
couple dashes oregano
vegan margarine or olive oil or mix
Let one roll of the dough thaw thoroughly. Very important! You can thaw the spinach (if frozen) but not necessary.
Saute onions and garlic on medium heat. Watch the garlic, it burns easy, but it won't hurt anything. Add spinach when onions are clear. put a lid on with some water to steam, or just stir around. Add dashes of Oregano while cooking and stir.
Roll out dough onto pan. It rips easy, don't get frustrated, it will still work.
With pastry brush, (gently!) lightly butter or oil every sheet. I sometimes do only every other one. Trust me, I have tried not doing this for health, and the dough is chewy and papery rather than crispy. But experiment for your self.
Ok, If spinach is all done, remove from heat, add feta and stir.
Now spread gently over dough. Sprinkle vegan mozzarella over entire pizza. Then place sliced tomatoes on top.
Bake at 350 until edges brown and cheez is melted. Enjoy!