ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Turkish Pizza

Photo: Sang An
Prep time 5 mins
Other time 10 mins
Yield Makes 4 servings


  • 2 pitas, halved crosswise
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 2 tablespoons unsalted butter
  • 1 bunch fresh spinach
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon plus 1/8 teaspoon black pepper
  • 4 large eggs
  • 1/2 cup Feta, crumbled
  • 8 sprigs fresh mint (optional)
  • 8 stuffed grape leaves (optional)

Nutrition Information

  • calories 325
  • caloriesfromfat 64 %
  • fat 8 g
  • satfat 8 g
  • sodium 823 mg
  • carbohydrate 19 g
  • fiber 2 g
  • sugars 3 g
  • protein 14 g

How to Make It

  1. Heat oven to 425° F.

    Place the pita halves, cut-side up, on a baking sheet. Brush with the oil and sprinkle with 3/4 teaspoon of the paprika; set aside.

    In a large skillet, over medium heat, melt the butter. Add the spinach, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper and cook, tossing frequently, until the spinach has wilted, about 2 minutes.

    Divide the spinach among the pitas. Make a well in the center of each bed of spinach and crack 1 egg into the well. Season the egg with the remaining paprika, salt, and pepper and sprinkle with the Feta. Bake until the eggs are set, about 11 minutes for runny yolks. Serve with the mint and stuffed grape leaves (if desired).