Greek Spanakopita Pizza with Spinach & Feta

If you love spanakopita and you love pizza, this Greek Spanakopita Pizza with Spinach & Feta brings the best of both worlds together!! It has a golden, crispy pizza crust topped with a savory mixture of spinach, feta, mozzarella, green onions, fresh herbs, and all of those incredible Greek-inspired flavors.

As a Greek girl, spanakopita will forever be one of those foods that feels nostalgic and comforting to me. I love taking the flavors I grew up with and turning them into easy, approachable recipes, and this pizza might be one of my favorite twists yet.

The best part is that we’re keeping things EASY. You absolutely do not have to make pizza dough from scratch. I used regular premade pizza dough, but homemade dough, refrigerated grocery-store dough, a gluten-free pizza mix, or even a pre-baked crust can work.

The result is crispy on the bottom, cheesy and savory on top, and packed with spinach, feta, dill, parsley, and onion in every bite.

Why You’ll Love This Spanakopita Pizza

This recipe is surprisingly simple while still feeling a little more special than your average homemade pizza. The spanakopita-inspired topping comes together in one skillet and one bowl, and using premade pizza dough saves so much time.

It’s also:

• Easy to customize with your favorite pizza crust
• Packed with spinach and fresh herbs
• Vegetarian
• Easily adaptable to gluten-free
• Perfect for an easy weeknight dinner
• A fun alternative to traditional pizza
• Made with simple, recognizable ingredients

What Is Spanakopita Pizza?

Traditional Greek spanakopita is a savory pie typically made with flaky phyllo dough and a filling of spinach, feta cheese, herbs, and other aromatics.

For this recipe, we’re taking inspiration from that iconic filling and putting it on pizza crust instead of layering it between phyllo. It’s certainly not traditional spanakopita, but it incorporates many of the flavors that make the Greek classic so delicious.

Feta brings the salty, tangy flavor while mozzarella gives the topping a little extra melt. Dill, parsley, green onion, and spinach give it that unmistakable spanakopita-inspired flavor.

Ingredients

For the Pizza

• 1 standard premade pizza dough, approximately 1 pound
• Olive oil, as needed

For the Spanakopita Topping

• 1/3 cup chopped green onions
• 1/3 cup finely chopped yellow or white onion
• 1 generous handful fresh spinach, roughly chopped
• 1 teaspoon garlic powder
• Olive oil, for sautéing
• 1 large egg
• 3/4 cup crumbled feta cheese
• 1/3 cup shredded mozzarella cheese
• 1 tablespoon dried dill OR 2–3 tablespoons chopped fresh dill
• 2–3 tablespoons chopped fresh parsley
• Sea salt and black pepper to taste, optional

Directions

1. Preheat the oven to 425°F. Roll or stretch the pizza dough into your desired shape and place it on a prepared pizza pan or baking sheet.
2. Par-bake the plain pizza crust for 10 minutes. I used a 9 inch baking pan.
3. While the crust bakes, add a drizzle of olive oil to a skillet over medium heat. Add the green onions, onion, spinach, and garlic powder.
4. Sauté for approximately 4–6 minutes, or until the onions have softened and the spinach is completely wilted. Continue cooking until there is no excess liquid remaining in the pan.
5. Transfer the spinach mixture to a bowl and allow it to cool for a few minutes.
6. Add the egg, feta, mozzarella, dill, and parsley. Mix until everything is well combined.
7. Remove the par-baked crust from the oven and evenly distribute the spanakopita mixture over the crust.
8. Return the pizza to the oven and bake for another 15 minutes, OR until the crust is golden and the spanakopita topping is set and lightly golden.
9. Allow the pizza to cool for a few minutes before cutting into 8 slices. Top with additional feta, dill, or parsley if desired.

Can I Use a Different Pizza Crust?

Absolutely! One of the reasons I love this recipe is that the crust is completely customizable.

Fresh or refrigerated pizza dough: Par-bake at 425°F for approximately 8–10 minutes before adding the topping. Bake for another 12–15 minutes or until done.

Homemade pizza dough: Follow the temperature recommended by your pizza dough recipe. Give the crust a 7–10 minute head start before adding the topping, then continue baking until the crust and filling are fully cooked.

Gluten-free pizza crust mix: Prepare according to the package directions. If the package calls for pre-baking the crust, complete that step before adding the spanakopita mixture. Return it to the oven for approximately 10–15 minutes or until the topping is cooked through.

Pre-baked pizza crust: You can typically skip the par-baking step. Add the spanakopita topping directly to the crust and bake for approximately 10–15 minutes or according to the crust’s package instructions.

Since crust thicknesses and ingredients vary considerably, always use the package instructions as your primary guide and adjust the baking time accordingly.

The Secret to Avoiding Soggy Spanakopita Pizza

The most important step is cooking the moisture out of the vegetables.

Spinach releases a surprising amount of water as it cooks. You don’t want to transfer that liquid onto your pizza crust because it can prevent the crust from getting crispy.

Sauté the spinach, green onions, and onion until the spinach is fully wilted and there is no visible liquid remaining in the skillet.

Giving the crust a 10-minute head start also helps create a sturdier base for the spinach and feta topping.

Can I Make It Gluten-Free?

Yes! Use your favorite gluten-free pizza dough or pizza crust mix. Something like a boxed gluten-free pizza dough mix is an easy option.

Just remember that gluten-free pizza crusts can have very different baking instructions from traditional wheat-based dough. Follow the package instructions for preparing and pre-baking your specific crust, then add the spanakopita topping toward the end of the baking process.

What to Serve with Spanakopita Pizza

This pizza is substantial enough to be dinner on its own, but I especially love it alongside a simple Greek salad with cucumber, tomatoes, olives, and a bright lemony dressing.

You could also serve it with roasted vegetables, a cucumber and tomato salad, tzatziki for dipping, or a simple arugula salad.

And if you’re entertaining, cut the pizza into smaller pieces and serve it as a Greek-inspired appetizer.

Storage and Reheating

Store leftover spanakopita pizza in an airtight container in the refrigerator for up to 3 days.

For the best texture, reheat it in the oven or air fryer rather than the microwave. This helps bring some of that crispiness back to the crust.

Recipe Tips

Don’t skip the par-bake. With regular pizza dough, giving the crust a head start helps prevent the spinach topping from weighing down the dough and creating a soggy center.

Let the vegetables cool slightly. You don’t want to add a raw egg directly to a piping-hot spinach mixture.

Go easy on additional salt. Feta is naturally quite salty, so taste before adding extra.

Fresh dill works beautifully. If you have it, substitute about 2–3 tablespoons of chopped fresh dill for the tablespoon of dried dill.

Don’t be afraid of the herbs. Dill, parsley, and green onions are what really give the topping its spanakopita-inspired flavor.