Spinach and Feta Breakfast Puff Pastry Pizza
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I seriously cannot believe it’s taken me so long to make a variation of one of my most popular recipes:Puff Pastry Breakfast Pizza. This recipe is so delicious and seriously easy to make. It looks super pretty and is the perfect option for a light brunch with a nice fruit salad and really good coffee!
I’ve been a major fan of breakfast pizza for so long now. We used to eat a ton of it in the first position I held at my old company. It was super tasty but with such a thick, bread-y crust that we all spent the rest of the day feeling super weighed down and sluggish (not that this stopped us from ordering another the very next week!).
And that’s one of the things I love about this version of breakfast pizza- the puff pastry makes it super light and fluffy. I end up feel satisfied but without all the extra glutenous weight staying with me all day (for the record this is not gluten free, but you know what I mean). And naturally, I had to put a tasty twist on the original recipe.
Have you ever head really good spanakopita? You know, the savory spinach pie with briny bits of feta mixed into the filling in a flakey phyllo crust? It’s a flavor profile we all know and love so I thought, why not see what it would look like if spanakopita and and puff pastry breakfast pizza had a delicious little baby. And let me tell you, it looked good!
Tips for making Spanakopita Puff Pastry Pizza
- When you pierce the dough with your fork, make sure you use a light hand so as not to pierce all the way through. This is to prevent springing a leak when you pour in the egg mixture later.
- Wring out the spinach really well so your pizza filling isn’t watery.
- If it does happen to leak a bit of the egg, it’s ok. Bake it as you would if it hadn’t leaked and prior to serving, cut off the now-cooked egg that leaked and no one will know the difference.
- You’ll know this is done because the crust will be golden brown and the center will be set and no longer jiggly.
- It will come out super puffed but deflate after a few minutes of being out of the oven.
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!
- 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 heaping and divided (1/2 cup for each pizza)
Preheat the oven to 425 degrees.
Lay out silpats or parchment paper.
Place the thawed crust on each liner. Use a rolling pin to lightly roll them out to be a tiny bit bigger and thinner.
Fold the edges over slightly to create a crust, and use a bit of water to adhere them.
Gently prick the inside of the dough with a fork all over, being careful not to pierce all the way through.
Transfer the liner to a baking pan and bake the dough for about 8-10 minutes. The dough will look puffy and just starting to look golden brown. Make sure you don't under-cook this part.
While the crust bakes, mix the eggs, milk, salt, pepper, dill, garlic powder, and nutmeg until well combined (divided in half for each Puff Pastry Sheet). Set aside.
Using a fork, prick the puffy inside of the dough again and press with the back of the fork to deflate the middle so that the crust stands a bit taller. Make sure to be gentle so that the fork only pierces the top layer and doesn't go all the way through the crust.
Sprinkle the spinach and feta cheese evenly between the two crusts and carefully pour the egg mixture onto each crust, spreading over the spinach and cheese.
Return to the oven and bake for another 12-15 minutes or until the crust is golden brown and the egg is set. Serve immediately.
One of our readers, Anita, let me know that instead of folding over the edges you can just prick the middle. I haven't tested this, but I thought it was worth making note of. Please let me know if the comments if you try it.
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:
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