Feta Spinach Pizza Recipe
Feta Spinach Pizza Recipe photo by Taste of Home
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Feta Spinach Pizza Recipe

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“My husband and I love this pizza, which makes a quick, hearty meal for us on busy work nights,” writes Connie Clegg of Frederick, Maryland. “We are eating more vegetarian meals now, and this certainly fits the bill! I buy the packaged baby spinach and use the remaining spinach in a warm spinach salad later in the week.”
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:12 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 12 servings


  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 can (15 ounces) pizza sauce
  • 2 cups chopped fresh spinach
  • 3/4 cup sliced red onion, separated into rings
  • 1 cup sliced fresh mushrooms
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup crumbled feta cheese
  • 1 teaspoon dried basil
  • 1 teaspoon Italian seasoning
  • Crushed red pepper flakes, optional

Nutritional Facts

122 calories: 1 piece, 4g fat (1g saturated fat), 7mg cholesterol, 366mg sodium, 15g carbohydrate (3g sugars, 1g fiber), 6g protein Diabetic Exchanges: 1 starch, 0 lean meat


  1. Unroll crust into a greased 15-in. x 10-in. x 1-in. baking pan; flatten dough and build up edges slightly. Brush with oil; sprinkle with garlic. Spread with pizza sauce.
  2. Layer with spinach, onion, mushrooms and cheeses. Sprinkle with basil, Italian seasoning and pepper flakes if desired. Bake at 400° for 15-18 minutes or until golden brown. Yield: 12 pieces.
Originally published as Spinach Feta Pizza in Simple & Delicious July/August 2006, p41

Medium-Bodied White Wine

Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer

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Reviewed Jan. 20, 2016

"This was GREAT! I added 1 3/4 cooked chicken breasts (a must) and used half the amount sweet basil & Italian seasoning (which was just right- not overwhelming!) I used Golden Home ultra thin pizza crust and it was the perfect flavor to go with this recipe and Ragu (traditional) pizza sauce. Will be making again!"

Reviewed Dec. 3, 2012

"This was really good. I left out the mushrooms since I don't like them. The only other change I will make the next time is to cut the sauce in half. It was way too much and made the bottom crust soggy."

Reviewed Jul. 26, 2011

"EXCELLENT recipe. Thank you! The only trouble with it is trying to stay full on veggies and bread. I would try adding some chicken to it, or red beans to keep it vegetarian. Thanks again!"

Reviewed Jul. 10, 2010

"My husband and I really liked this. It is a nice change from regular pizza."

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