Spanakopita Pizza (Plant Paradox friendly)

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Spanakopita Pizza (Plant Paradox friendly)


  • 1 Cappello’s Naked Crust
  • 2 teaspoons olive oil
  • 1/3 cup finely chopped yellow onion
  • 1 garlic clove, minced
  • 12 cups baby spinach, chopped
  • 1/2 cup whole milk ricotta
  • ¼ cup chopped fresh parsley
  • 1/4 cup chopped fresh dill
  • 1/2 cup crumbled feta, divided
  • ¼ teaspoon Primal Palate Super Gyro Seasoning
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon freshly ground black pepper
  • Pinch of nutmeg
  • 1 tablespoon pine nuts
  • Red pepper flakes, to taste


  • Preheat oven to 425ºF
  • In a large skillet, heat olive oil over medium heat. Add the onion and garlic, and cook, stirring occasionally, 4 to 5 minutes. Add spinach and sauté until wilted, about 1 minute. Add ricotta and cook until most of the liquid has evaporated, 8 to 10 minutes. Remove from heat and transfer to a fine-mesh strainer to drain excess liquid. Return to pot and stir in parsley, dill, 1/4 cup feta, Super Gyro seasoning, salt, pepper and nutmeg.
  • Spread spinach mixture evenly over pizza crust. Sprinkle pine nuts and remaining 1/4 cup feta over spinach mixture. Bake 13 to 15 minutes, or until crust is crispy and golden brown. Remove from oven and sprinkle with red pepper flakes, to taste.
  • Pizza can be served warm or at room temperature.

Additional Info

  • Prep Time: 25 minutes
  • Total Time: 45 minutes