Is spinach and feta pizza healthy?

Homemade spinach and feta pizza? Absolutely - it's a nutrient-packed twist on traditional pie! It’s naturally lower in saturated fats (compared to meat-heavy pies), rich in antioxidants and iron from spinach, and offers calcium and protein from feta. By using whole wheat crust and light olive oil instead of heavy sauces, you can easily turn this into a nutrient-dense, satisfying meal.

Should you cook spinach before putting it on a pizza?

It’s recommended. Raw spinach releases a lot of moisture as it bakes, which can make your crust soggy. A quick sauté helps remove excess water, concentrate flavor, and ensure better texture on your pizza. Just don’t overcook it—30 seconds in olive oil is enough.

Does feta go on pizza before or after cooking?

Feta should be added before baking so it softens and slightly browns in the oven. Unlike mozzarella, feta won’t melt fully, so it retains its shape and provides those delicious creamy pockets in each bite. For a richer touch, you can sprinkle a little extra feta after baking too.

What's on a Domino's spinach and feta pizza?

Domino’s version includes a creamy garlic Alfredo sauce base, fresh spinach, onions, feta cheese, and a mozzarella-provolone blend on an artisan-style crust. It’s richer and heavier than a traditional Mediterranean recipe, but flavorful and satisfying for a comfort-food fix.

Spinach and Feta Pizza: a Mediterranean Masterpiece The Mediterranean Recipe

Name: The Ultimate Spinach and Feta Pizza: An awesome delicious Mediterranean Masterpiece
Prep time: PT-488646H56M12S
Cook time: PT-488646H56M12S
Total time: PT-488646H56M12S
Cuisine: Mediterranean
Ingredients: 1 prepared pizza dough (homemade or store-bought); 1 cup fresh baby spinach (lightly sautéed); 1/2 cup feta cheese (crumbled); 1/2 cup shredded mozzarella (optional); 1 tbsp extra virgin olive oil; 1 garlic clove (minced); Optional toppings: sliced red onions, chopped sun-dried tomatoes, kalamata olives, lemon zest, fresh oregano

Description

This spinach and feta pizza is a light, savory Mediterranean-inspired pizza made with garlicky sautéed spinach, crumbled feta, and a thin, crisp crust. It’s perfect for vegetarians and those looking for a healthier pizza option that doesn’t compromise on flavor. Inspired by Greek spanakopita, it’s bright, cheesy, and packed with fresh flavor in every bite!

Ingredients

1 prepared pizza dough (homemade or store-bought)

1 cup fresh baby spinach (lightly sautéed)

1/2 cup feta cheese (crumbled)

1/2 cup shredded mozzarella (optional)

1 tbsp extra virgin olive oil

1 garlic clove (minced)

Optional toppings: sliced red onions, chopped sun-dried tomatoes, kalamata olives, lemon zest, fresh oregano

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Instructions

Preheat your oven to 475°F (245°C) and place a pizza stone or baking sheet inside to heat.
Roll or stretch the dough on parchment paper into a 12-inch circle.
In a pan, heat olive oil over medium heat and sauté garlic for 30 seconds. Add spinach and cook just until wilted (about 1 minute). Remove from heat and squeeze out excess moisture.
Brush the dough with olive oil and scatter the garlic evenly.
Add mozzarella (if using), followed by sautéed spinach, and top with crumbled feta.
Bake for 10–13 minutes or until the crust is golden and the cheese has softened and slightly browned.
Remove from oven, let cool for 2 minutes, top with fresh herbs or lemon zest if desired, and slice to serve.

Notes

Be sure to press or squeeze out moisture from cooked spinach to avoid a soggy crust.

You can use Greek block feta in brine for creamier, more flavorful results.

Add whipped feta after baking for a richer, restaurant-style touch.

To make it vegan, substitute feta and mozzarella with plant-based cheese alternatives.

Prep Time: 20minutes minutes
Cook Time: 15minutes minutes
Category: Mediterranean Dinner Recipes
Method: Baked / Oven
Cuisine: Mediterranean

Nutrition

Serving Size: 2 slices
Calories: 420 kcal
Sugar: 2 g
Sodium: 760 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 48 g
Fiber: 4 g
Protein: 16 g
Cholesterol: 30 mg