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 took me this long to make a variation of one of my most popular recipes: Puff Pastry Breakfast Pizza. This version is just as easy and even lighter thanks to the flaky puff pastry crust. It’s an elegant, quick brunch option that pairs beautifully with fresh fruit and a good cup of coffee.
I’ve loved breakfast pizza for years. In a previous job we ordered it often, but the thick dough left us feeling sluggish afterward. That’s what makes this puff pastry version so appealing: it feels satisfying without the heavy, doughy after-effect. (For clarity, this is not gluten-free—just lighter than a traditional thick crust.)
Inspired by spanakopita—the savory spinach and feta pie wrapped in flaky phyllo—I decided to combine those classic flavors with a puff pastry breakfast pizza. The result is a savory, bright dish with the familiar tang of feta and the herbaceous flavor of spinach. It’s simple to assemble and impressive to serve.
Tips for making Spanakopita Puff Pastry Pizza
- When docking the dough with a fork, press lightly so you don’t pierce completely through the pastry; this helps keep the filling from leaking.
- Wring the thawed spinach thoroughly to remove excess moisture—this prevents a watery filling.
- If a small amount of egg does leak out during baking, it’s okay. Bake as directed and trim away the cooked spill before serving.
- The pizza is done when the crust is golden brown and the center is set and no longer jiggly.
- The puff pastry will puff up in the oven and settle a few minutes after you remove it; this is normal.
Helpful tools
- Sheet pan
- Silpat or parchment paper
- Measuring spoons
- Measuring cups
- Mixing bowl
- Whisk
- Pizza cutter
Spinach and Feta Breakfast Puff Pastry Pizza
Jessy Freimann
Pin Recipe
10 mins
25 mins
15 mins
35 mins
Breakfast, Main Course
American
8 servings
Ingredients
- 1 package frozen puff pastry sheets, thawed (my package contained 2 sheets)
- Flour, to sprinkle on your surface for rolling out your puff pastry dough (optional)
- 6 large eggs, divided (3 for each pizza)
- 1/4 cup milk, divided (1/8 cup per puff pastry sheet)
- 2 teaspoons kosher salt, divided (1 teaspoon for each pizza)
- 1/2 teaspoon ground black pepper, divided (1/4 teaspoon for each pizza)
- 1 teaspoon dried dill, divided (1/2 teaspoon for each pizza)
- 1 teaspoon garlic powder, divided (1/2 teaspoon for each pizza)
- 2 pinches nutmeg, divided (1 pinch for each pizza)
- 2 10-ounce containers frozen spinach, thawed, wrung out well and divided (1 package for each pizza)
- 1 cup feta cheese, crumbled and divided (1/2 cup for each 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 its lined baking sheet. Lightly roll them out with a rolling pin to make them slightly larger and thinner if desired.
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Fold the edges over slightly to form a crust and use a little water to seal the edges.
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Gently prick the interior of each pastry with a fork, taking care not to pierce all the way through.
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Transfer the liners to a baking pan and bake the dough for 8–10 minutes, until puffed and just beginning to brown. Don’t underbake this step.
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While the crusts bake, whisk together the eggs, milk, salt, pepper, dill, garlic powder, and nutmeg. Divide the mixture in half—one portion per pastry sheet.
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After the initial bake, lightly prick the puffed interior again and press gently with the back of a fork to deflate the center so the crust stands taller. Be gentle so you only pierce the top layer.
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Divide the spinach and feta evenly between the two crusts. Carefully pour the egg mixture over the spinach and cheese, spreading it evenly.
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Return to the oven and bake another 12–15 minutes, until the crust is golden and the egg is set. Serve immediately.
Notes
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Looking for the original Breakfast Pizza recipe?
Puff Pastry Breakfast Pizza
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