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Greek Pizza with Spinach, Feta and Olives

Greek Pizza with Spinach, Feta and Olives

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USA WEEKEND Pam Anderson

Sun dried tomatoes, spinach, and Kalamata olives boldly flavor this easy pizza.

Ingredients {{adjustedServings}} servings

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Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 461 kcal
  • 23%
  • Fat:
  • 29 g
  • 45%
  • Carbs:
  • 39.3g
  • 13%
  • Protein:
  • 14.1 g
  • 28%
  • Cholesterol:
  • 36 mg
  • 12%
  • Sodium:
  • 894 mg
  • 36%

Based on a 2,000 calorie diet


  1. Adjust oven rack to lowest position, and heat oven to 450 degrees. Mix mayonnaise, garlic and 1/2 cup feta in a small bowl. Place pizza crust on a cookie sheet; spread mayonnaise mixture over pizza, then top with tomatoes, olives and oregano. Bake until heated through and crisp, about 10 minutes.
  2. Toss spinach and onion with the 1 Tb. sun-dried tomato oil. Top hot pizza with spinach mixture and remaining 1/2 cup feta cheese. Return to oven and bake until cheese melts, about 2 minutes longer. Cut into 6 slices and serve.
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I gave this recipe a try despite my reservations about using mayo for the sauce. The pizza was good - nothing that tantalized my taste buds though. I made homemade pizza dough and topped the unbaked crust with the sauce, toppings (I added artichoke hearts - this was a welcome addition) and baked for 10 minutes... added the spinach and feta and baked another 10 minutes until cheese was beginning to brown/bubble. Although the mayo sauce wasn't bad - I feel that a garlic/olive oil sauce may have really given the pizza the flavor it needed to stand out. Also - a little mozzarella would have been nice too - it was a bit too much feta in my opinion. This is a good recipe for someone looking for something new.


what a delicious surprise this pizza was. The mayo mix made the pizza extra special. I added 1 fresh tomato in addition to sun dried. And I also precooked the onion before applying to pizza.


4.5 stars; great flavor, great taste. Firstly, I used raw dough, which presents a different set of problems than a pre-baked crust. Since the mayo/feta mixture is heavy and moist, it will saturate your dough and the heavy pizza will stick to your peel even with copious flour. So it's best to pre-bake raw dough for 10 minutes on this pizza. I used only 1/2 cup of feta and used 1.5 cups mozzaella cheese on the very top. It's best to cover the spinch with the cheese so the spinch won't shrink up too much or burn. I increased the garlic amount too. The onion didn't cook too well on this pizza; next time I may put then on the very top over the mozz. cheese, or omit them entirely. Good white pizza.