If you love pizza night but want something a little fresher than pepperoni, spinach and feta pizza is a perfect pick.
It has that crispy crust and melty cheese you expect, plus bright, garlicky spinach and salty feta that gives every bite a punch of flavor. It tastes “fancy,” but it’s actually super simple.
What makes this pizza so good is the balance. Spinach adds a mild, earthy taste, while feta is salty and creamy, so you don’t need a bunch of heavy toppings to make it exciting.
It’s also a smart way to use up leftover spinach, and you can make it as light or cheesy as you like.
You’ll learn what ingredients work best, how to keep the crust from getting soggy, and easy add-ons (like olives, tomatoes, or a drizzle of olive oil) that make it even better.
Why Spinach and Feta Pizza Is Trending Right Now
Spinach and feta pizza is trending because it feels like comfort food that’s still “lighter.” It’s cheesy and filling, but the veggie topping makes it feel more balanced than meat-heavy pies.
Social media has also pushed the Spinach pizza for its quick, better-for-you bases, especially high-protein crusts and cottage-cheese flatbreads, helping this combo take off.
What’s new is the easy upgrade: bold Mediterranean flavor.
Many versions use garlicky olive oil (white pizza style) and finish with herbs or spices like za’atar or sumac, which makes the spinach taste brighter without adding extra work.
How to Make Spinach and Feta Pizza
This spinach and feta pizza is the kind of meal that feels special but is actually easy to pull off. You get a crispy crust, melty cheese, and a salty feta bite in every slice.
The spinach pizza is a great “change-up” from regular pizza night, and it works for lunch, dinner, or even a weekend snack. Let’s make it simple and super tasty.
Ingredients You’ll Need
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Recipe Notes
| INFORMATION | DETAILS |
|---|---|
| Prep Time | 15–20 minutes |
| Cook Time | 10–14 minutes |
| Cooling Time | 3–5 minutes |
| Total Time | 30–40 minutes |
| Method | Stretching + Baking |
| Yield | 1 (12-inch) pizza (about 6–8 slices) |
| Cuisine | Italian-inspired, Mediterranean/Greek |
Step-By-Step Guide to Make Spinach and Feta Pizza
Follow these steps, and you’ll get a crisp crust, melty cheese, and the perfect salty Spinach pizza finish every time.
1. Preheat the Oven
Start by heating your oven correctly, because the oven temperature is what decides whether your crust turns crisp or stays pale and soft.
Set your oven to 425°F, or to the highest safe temperature your oven allows.
Let the oven preheat for at least 20–30 minutes, even if the preheat beep goes off earlier. That extra time helps the baking surface get truly hot, which gives you a better bottom crust.
2. Prep and Chop the Spinach
If you’re using fresh spinach, rinse it only if needed, then dry it well with a clean towel or paper towels, because wet leaves can make the center of the pizza soggy.
Roughly chop the spinach so it spreads evenly and is easier to bite.
If you’re using frozen spinach, thaw it thoroughly and squeeze out as much water as you can using your hands or by wrapping it in a towel and pressing firmly.
This step is essential; dry spinach equals a crisp pizza.
3. Make a Quick Garlic Oil
In a small bowl, stir 1–2 tablespoons of olive oil with minced garlic (or garlic powder if that’s what you have).
Let it sit for a minute or two so the garlic flavor moves into the oil.
This garlic oil will spread easily over the dough and give you that savory “pizza shop” smell while it bakes. If you like a mild garlic taste, use less garlic; if you want a stronger flavor, add a little more.
4. Shape the Dough for Pizza
Lightly flour your counter and your hands, then place the dough down and press it gently from the center outward to form a circle.
Keep stretching a little at a time until you reach about 12 inches wide, trying to keep the thickness fairly even.
If the dough keeps shrinking back, don’t fight it; let it rest for about 10 minutes, and then continue.
5. Move the Dough on A Parchment Paper
The simplest method is placing the stretched dough on parchment paper, then setting that parchment on a baking sheet or pizza peel.
Brush the top lightly with plain olive oil or your garlic oil so the surface stays flavorful and doesn’t dry out.
If you want a slightly crispier edge, brush the rim a little more generously. This small step can make your crust taste richer and look more golden.
6. Add Toppings in Correct Order
Spread the garlic oil across the dough, leaving a small border around the edge for the crust.
Sprinkle mozzarella first, because it melts smoothly and helps “glue” the spinach to the pizza so it doesn’t fly off when you slice it.
Add the spinach in an even layer, keeping it relatively light so the pizza cooks through.
Finish by sprinkling crumbled feta over the top, then add oregano or Italian seasoning and a bit of black pepper. Be careful with extra salt, because feta is already salty.
7. Bake Until The Crust Is Browned
Bake the pizza until the cheese is bubbly and the crust is deeply golden, not just lightly colored.
Slide the pizza (still on the parchment) onto the hot stone or steel if you’re using one, or place the baking sheet in the oven if you aren’t.
Bake for about 10–14 minutes at 500°F (260°C), but start checking around the 9–10 minute mark because ovens vary.
You’re looking for browned edges, melted cheese with a few golden spots, and a firm bottom crust.
8. Cool Briefly, Then Slice
Resting for 3–5 minutes helps the melted cheese settle, which means your slices won’t slide apart and the toppings stay where they should.
While it rests, you can get your finishing touches ready, like fresh herbs or a drizzle of olive oil.
Then slice using a pizza cutter or a sharp knife, and try to cut with confident strokes so the toppings don’t pull off.
9. Finish and Serve
A slight drizzle of olive oil adds shine and extra flavor, and a pinch of red pepper flakes gives gentle heat without overpowering the feta.
If you like a fresh, zesty taste, add a tiny bit of lemon zest right after baking. It wakes up the spinach and makes the whole pizza taste lighter.
Nutrition Facts
These Spinach and Feta Pizza nutrition facts are calculated from a 12-inch pizza made with: 340 g ready-to-bake crust, 129 g part-skim shredded mozzarella, 75 g feta, 50 g raw spinach, and 14 g (1 tbsp) olive oil.
| NUTRIENT | PER 100 G (APPROX.) |
|---|---|
| Calories | ~257 kcal |
| Protein | ~10.5 g |
| Fat | ~11.4 g |
| Sodium | ~791 mg |
| Carbohydrates | ~29.2 g |
| Sugar | ~3.1 g |
| Fiber | ~1.0 g |
Disclaimer: These values are approximate and will change if your crust/dough brand, cheese amounts, or oil amount is different.
Extra Tips for Perfection
These quick tips help your spinach and feta pizza turn out crisp, flavorful, and balanced every time. They’re also great if you want to tweak the pizza to fit your taste or nutrition goals.
- Use part-skim mozzarella instead of full-fat to lower total fat while keeping it melty.
- Keep the Feta’s flavor the same by using a little less feta and adding more mozzarella for balance (feta is usually the salty one).
- Add more fiber by using a whole-wheat crust or mixing whole-wheat flour into homemade dough.
- For more protein, add grilled chicken or chickpeas (drained well) without changing the vibe of the pizza.
- If your pizza turns soggy, squeeze frozen spinach dry or pat fresh spinach dry before topping. This also helps the crust crisp up better.
What to Pair The Spinach Pizza With
Spinach and feta pizza tastes best with sides that feel fresh and light, so the pizza stays the star. These pairings add crunch, brightness, and balance without making the meal heavy.
- A simple cucumber-tomato salad with olive oil and lemon
- Roasted veggies like bell peppers, zucchini, or mushrooms
- A warm bowl of tomato soup for a cozy combo
- Fruit on the side, like grapes, orange slices, or berries, for a sweet contrast
Wrapping up
Spinach and feta pizza is one of those easy recipes that feels a little special every time you make it. It’s cheesy, savory, and fresh all at once, and it doesn’t need a long list of toppings to taste amazing.
Once you try it, you’ll see how simple tricks like drying the spinach well and baking in a really hot oven make a big difference in getting that crisp crust and melty top.
The best part is how flexible it is. You can keep it classic with just spinach, mozzarella, and feta, or you can add your own twist with olives, tomatoes, onions, or a pinch of red pepper flakes.
If you want it brighter, finish with a tiny bit of lemon zest or fresh herbs right after baking. Try it once, then make it your “go-to” pizza night option.
And if you make it, share what toppings you used. Your ideas might help someone else find their new favorite combo.
Frequently Asked Questions
Do I Need Pizza Sauce for This Pizza?
Not necessarily. Many spinach and feta pizzas are “white pizza” style, using garlic olive oil instead of tomato sauce.
What Cheese Can I Use if I Don’t Have Feta?
Goat cheese is the closest match for tangy flavor. Ricotta is milder and creamier. If you use a salty cheese (like Parmesan), add it lightly so it doesn’t overpower the spinach.
Can I Make It Ahead of Time?
Yes. You can prep the toppings and garlic oil ahead, then assemble and bake when you’re ready to eat. For the best crust, bake it fresh instead of baking it fully and storing it uncut.
