Chicken Spanakopita Pizza

Take your family on a jaunt to Greece in just 30 minutes. Here, creamy yogurt with dill and garlic stands in for tomato sauce, while a lightly browned phyllo topping adds both crispiness and flavor.

Gibson & Smith
Prep Time
10 min
Cook Time
20 min
30 min


  • Olive oil cooking spray
  • 10 oz baby spinach (about 12 cups lightly packed)
  • Sea salt and fresh ground black pepper, to taste
  • 3/4 cup 2% plain Greek yogurt
  • 3 tbsp chopped fresh dill
  • 2 green onions, finely chopped
  • 1 clove garlic, minced
  • 1 1-lb pizza crust of your choice (whole-wheat, gluten-free or cauliflower)
  • 1/4 red onion, thinly sliced
  • 1 cup cooked and cooled shredded boneless, skinless chicken breast
  • 1 cup shredded reduced-fat mozzarella cheese
  • 1/2 cup crumbled reduced-fat feta cheese
  • 1 sheet frozen whole-wheat or spelt phyllo, thawed, optional


  1. Arrange oven rack in bottom third of oven; preheat to 425°F.
  2. Mist a large nonstick skillet with cooking spray and heat on medium-high. Add spinach and cook, stirring frequently, until just wilted, about 4 minutes. Season with salt and pepper, then transfer to a plate and cool to room temperature.
  3. Meanwhile, prepare yogurt sauce: In a small bowl, combine yogurt, dill, green onions and garlic. Season with salt and pepper.
  4. Spread yogurt sauce evenly over crust. Top with spinach, red onion, chicken, mozzarella and feta. Mist phyllo (if using) with cooking spray, tear into 3-inch pieces, scrunch into balls and arrange over top of pizza. Bake for 20 minutes, until crust and phyllo are golden.

Nutrition Information

  • Serving Size 1/8 of pizza with whole-wheat crust
  • Calories 216
  • Carbohydrate Content 20 g
  • Cholesterol Content 30 mg
  • Fat Content 8 g
  • Fiber Content 4 g
  • Protein Content 18 g
  • Saturated Fat Content 3 g
  • Sodium Content 425 mg
  • Sugar Content 2 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 0 g