Spanikopita Pizza

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 341.6
  • Total Fat: 16.5 g
  • Cholesterol: 69.9 mg
  • Sodium: 1,070.0 mg
  • Total Carbs: 22.5 g
  • Dietary Fiber: 3.4 g
  • Protein: 27.3 g

View full nutritional breakdown of Spanikopita Pizza calories by ingredient
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Rachel Ray's recipe for yummy greek style pizza. Thanks, Rachel. Rachel Ray's recipe for yummy greek style pizza. Thanks, Rachel.
Number of Servings: 8


    1 pound fresh pizza dough (I buy it at A.J.'s)
    1 tablespoon extra-virgin olive oil plus some for drizzling
    1 teaspoon dried oregano, lightly crushed in palm
    1 tablespoon unsalted butter
    1 pound ground chicken breast
    1/2 large red onion, chopped
    2 cloves garlic, chopped
    1 tablespoon Montreal Steak Seasoning
    2 (10 ounce) boxes frozen spinach, defrosted
    1 cup feta crumbles
    2 cups shredded mozzarella cheese
    1 (12 ounce) jar roasted yellow and red peppers, drained
    1/4 cup (10 to 12) pitted Kalamata olives, chopped
    1 cup arugula, coarsely chopped or 1/4 cup flat leaf parsley
    1/3 seedless cucumber, thinly sliced lengthwise
    Pepperoncini, chopped


Stretch out dough on pizza stone or pan (I use a jelly roll pan). Pierce dough with fork, drizzle with a touch of extra-virgin olive oil, and sprinkle with oregano. Bake 10 minutes.

While dough bakes, heat 1 tablespoon EVOO in a large non-stick skillet over medium to medium-high heat. Add butter to warm oil, then add ground chicken. Lightly brown the meat for 3 to 4 minutes, then add the chopped red onion, garlic, and grill seasoning and cook 5 minutes more. Wring the defrosted spinach dry by twisting it in a clean kitchen towel over the sink. Add it to the meat, separating it with your fingers. Add in the feta crumbles.

Once pizza dough has cooked 10 minutes, remove it and top evenly with meat and spinach mixture. Cover with the shredded mozzarella, roasted peppers, and olives. Bake another 13 to 15 minutes until cheese is bubbly and crust is crisp.

Remove pizza from oven and top with arugula or parsley, cucumbers, and pepperoncini, cut and serve.

Number of Servings: 8

Recipe submitted by SparkPeople user EILEENNP.

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