Vegetarianized Recipe: Spanikopita Pizza


My vegan creamed spinach recipe always seems to be the most popular post from It pains me slightly because in June 2008, when I did it I was taking photos with an iPhone 3. A request from Suzanna in New York has allowed me to retake those photos with my Nikon D90 because that recipe is the base for my Spanikopita Pizza. Transforming the creamed spinach into a pizza makes it not vegan with the addition of mozzarella and feta, but you could keep it vegan by omitting the cheese.

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Servings: 8
Time: About 30 minutes active; 75 minutes total (plus overnight for the best dough)

3 cups flour
2 teaspoons sugar
1/2 teaspoon yeast
About 1 cup ice water
2 tablespoons extra virgin olive oil, divided
1/2 tablespoon salt
1 recipe for Vegan Creamed Spinach
4 ounces feta, crumbled
4 ounces fresh mozzarella, shredded/pulled apart by hand

1. In a food processor, pulse flour, sugar and yeast for a few seconds. With processor running, add ice water in a slow, steady stream until combined and no dry flour remains. Let stand 10 minutes.

2. Add 1 tablespoon extra virgin olive oil and salt, and process until dough is sticky and satiny, about 30–60 seconds. Turn out into a cooking-sprayed container with a tight fitting lid. Cover and refrigerate overnight. NOTE: this makes enough dough for two pizzas.

3. Make creamed spinach according to recipe. You can make this the same day as the dough and refrigerate overnight as well.

4. Heat oven to 450 degrees, and lightly coat a metal pizza tray or baking sheet with cooking spray. If using a pizza stone, dust it with cornmeal and place in the cold oven to let heat up.

5. Divide the dough in half and turn out onto a lightly floured surface. Knead gently and roll out by hand or with rolling pin to fit your pan.

6. Lay out on pan and spread remaining tablespoon extra virgin olive oil evenly over crust. Bake 5–7 minutes until brown spots emerge. Remove, spread creamed spinach and cheeses over crust. Bake for another 10–15 minutes until desired doneness. Remove from oven, let cool slightly and cut into eight wedges—enjoy!

Writer Bio: Adrienne D. Capps loves food AND is a vegetarian! These things are not mutually exclusive in her world. She is passionate about eating, drinking, cooking, teaching, reading about food and growing food. Her goal with her food blog,, is to open up the world of vegetarian cooking and eating to the veg-friendly and the veg-curious in an accessible way. She promises never to try to convert or make you feel guilty—just that eating less meat can be part of a healthy, fun and, above all, tasty lifestyle.