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Spanakopita Pizza
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5 from 2 votes

Spanakopita Pizza

A pizza-fied version of the classic Greek dish, Spanakopita Pizza is topped with a delicious mix of sauteed spinach, dill, parsley, scallions, ricotta, and feta cheese.
Prep Time20 minutes
Cook Time10 minutes
Course: Appetizer, Main Course
Cuisine: American, Italian, Mediterranean
Keyword: feta cheese, Greek pizza, ricotta cheese, spanakopita, spinach, vegetarian
Makes: 1 (12-inch) pizza
Cost: $10

Equipment

  • Large rimmed baking sheet or baking stone/steel
  • Large skillet
  • Small skillet
  • Wooden spoon

Ingredients

  • 1 pound fresh spinach thick stems removed
  • 1 tablespoon extra-virgin olive oil
  • 3 scallions white and light green parts only, finely chopped
  • ¼ cup ricotta cheese
  • ¾ cup crumbled feta cheese divided
  • 1 egg beaten
  • ¼ cup chopped fresh dill packed
  • ¼ cup chopped fresh parsley packed
  • ⅛ teaspoon ground nutmeg
  • Kosher salt and freshly ground black pepper
  • 1 (14- to 16-ounce) ball pizza dough

Instructions

  • Preheat the oven to 500°F (if using a baking sheet) or as high as it will go (if using a baking stone/steel; place the stone/steel in the oven before you start preheating).
  • Place a large skillet over medium heat and add the spinach. Cook the spinach for 3 to 5 minutes, until it is completely wilted, then remove the pan from the heat and set it aside to cool.
  • Heat the oil in a small skillet over medium-high heat, and cook the scallions for 3 to 5 minutes or until soft, stirring constantly.
  • Transfer the cooked scallions to a large bowl, and add the ricotta, ½ cup of the feta, the egg, dill, parsley, and nutmeg. Squeeze as much liquid as you can from the spinach and add the spinach to the bowl. Mix well and season with salt and pepper.
  • If you're using a baking stone/steel, turn the oven to Broil on high.
  • Stretch or roll out your dough to a 12-inch circle, then transfer it to an oiled baking sheet or a lightly floured pizza peel (if using a baking stone/steel).
  • Spoon the spinach mixture onto the dough and use your hands to spread it evenly, leaving a ½-inch border of dough all around. Scatter the remaining ¼ cup of feta over top, and drizzle lightly with olive oil.
  • Transfer the pizza to the oven and bake until the crust is golden and the cheese has browned in spots—8 to 10 minutes on the baking sheet, 6 to 8 minutes on the baking stone/steel.
  • Remove the pizza from the oven, let it cool for a few minutes, then slice and serve.