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.
Preheat the oven to 400 degrees. Brush a baking sheet lightly with some of the margerine, put 1 sheet of the phyllo on the margerine, the brush it lightly withy some of the remaining margerine. Sprinkle the phyllo with 1 tablespoon of the Parmesan and Italian parsley, put another sheet of the phyllo on top, and press it firmly so that it adheres to the bottom layer. Margerine, sprinkle, and layer the remaining phyllo in the same manner, ending with a sheet of phyllo. Brush the top sheet lightly with the remaining margerine and bake the crust in the middle of the oven for 5 minutes.
Arrange the spinach evenly on the crust, leaving a 1-inch border all around, crumble the mint, green tea leaves, over it, and season the spinach with Koshur salt and black pepper. Scatter the red onion over the spinach, sprinkle the pizza with the Feta cheese, and drizzle it with the olive oil. 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. Serves 8.