Spinach and Feta Breakfast Puff Pastry Pizza is light and savory with a flaky puff pastry crust. This is the perfect, easy, throw-together brunch option! 
Spinach and Feta Breakfast Puff Pastry Pizza
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I can’t believe it’s taken me this long to make a spin on one of my favorite recipes: the Puff Pastry Breakfast Pizza. This version combines familiar spanakopita flavors—savory spinach and briny feta—with a light, flaky puff pastry crust for a brunch dish that’s both elegant and effortless. It pairs beautifully with fresh fruit and strong coffee.
I’ve loved breakfast pizza for years, but many traditional versions use thick, heavy crusts that leave you feeling weighed down. Using puff pastry keeps the texture airy and flaky so you feel satisfied without that heavy bread feeling. While this is not gluten-free, it still delivers a lighter result thanks to the delicate layers of pastry.
If you’ve enjoyed spanakopita—the Greek spinach and feta pie wrapped in phyllo—you’ll recognize the flavor profile here. I set out to combine that filling with a puff pastry base and the result is a savory, satisfying breakfast pizza that’s visually appealing and simple to prepare.
Tips for making Spanakopita Puff Pastry Pizza
- When pricking the dough with a fork, press lightly so you don’t pierce all the way through; this prevents leaks when you add the egg mixture.
- Wring the thawed spinach thoroughly to remove excess moisture and avoid a watery filling.
- If a little egg does leak, bake as directed and trim away the cooked spill before serving—no one will notice.
- The pizza is done when the crust is golden and the center is set without any jiggle.
- The pastry will puff in the oven and then settle a few minutes after it comes out; this is normal.
Helpful tools:
- Sheet pan
- Silpat or parchment paper
- Measuring spoons
- Measuring cups
- Mixing bowl
- Whisk
- Pizza cutter or sharp knife
Spinach and Feta Breakfast Puff Pastry Pizza
Jessy Freimann
Pin Recipe
Ingredients
- 1 package frozen puff pastry sheets, thawed (most packages contain 2 sheets)
- Flour, optional, to dust your surface when rolling
- 6 large eggs, divided (3 per pizza)
- ¼ cup milk, divided (⅛ cup per sheet)
- 2 teaspoons kosher salt, divided (1 tsp per pizza)
- ½ teaspoon ground black pepper, divided (¼ tsp per pizza)
- 1 teaspoon dried dill, divided (½ tsp per pizza)
- 1 teaspoon garlic powder, divided (½ tsp per pizza)
- 2 pinches nutmeg divided (1 pinch per pizza)
- 2 10 ounce containers frozen spinach, thawed, well wrung, divided (1 container per pizza)
- 1 cup feta cheese, crumbled, divided (½ cup per pizza)
Instructions
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Preheat the oven to 425°F (220°C).
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Prepare baking sheets with Silpats or parchment paper.
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Place each thawed puff pastry sheet on the lined pan. Lightly roll to expand and thin the dough slightly if desired.
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Fold the edges over to form a small crust and use a bit of water to seal.
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Gently prick the inside of the dough with a fork, taking care not to pierce through the bottom layer.
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Bake the crusts for 8–10 minutes until puffed and just beginning to brown. Do not under-bake.
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While the crusts bake, whisk together eggs, milk, salt, pepper, dill, garlic powder, and nutmeg. Divide the mixture in half for the two sheets and set aside.
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Prick the puffy centers again and press lightly with the back of a fork to deflate the middle so the edges remain taller—be gentle so you only pierce the top layer.
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Divide the spinach and feta between the crusts, then carefully pour the egg mixture over each, spreading it to cover the filling.
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Return to the oven and bake 12–15 minutes more, until the crust is golden and the egg is fully set. Serve hot.
Notes
If you tried this recipe please comment and rate it 🙂 I love hearing your feedback and answering your questions!
Looking for the original BreakfastPizza recipe? Here you go:
Puff Pastry Breakfast Pizza
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