The Chew: Michael Symon Spinach & Feta Pizza Wheels Recipe

The Chew: Pizza, Pizza!

The Chew’s pizza-themed Extra Value Friday included Michael Symon’s Spinach and Feta Pizza Wheels. (Also try Swiss Chard Ricotta Pizza.)

Leave it to Michael to put a Greek spin on the day’s theme. Spanakopita was one of Symon’s favorite childhood snacks, and he turned that into the filling for these pizza pinwheels. They might remind you of Stromboli.

You could also try this with pepperoni or your other favorite toppings (but you would probably need to fully cook any meats before incorporating them).

The Chew: Michael Symon Spinach & Feta Pizza Wheels Recipe Ingredients

Make sure to fully cook the spinach to let it wilt. Then strain it to get all the liquid out and keep the dough dry. Don’t bite into it too quickly, or you may burn your mouth like Clinton Kelly did when he taste tested the finished product.

• Pizza Dough
• 1 minced Yellow Onion
• 8 oz washed Spinach
• 1/4 cup toasted Pine Nuts
• 2 cloves minced Garlic
• 8 oz crumbled Greek Feta Cheese
• Nutmeg
• Olive Oil
• Salt & Pepper

Michael Symon: The Chew Spinach & Feta Pizza Wheels Recipe Directions

1. Heat a pan on medium heat.
2. Add olive oil with garlic, onion, and salt.
3. Cook about five minutes, until onions are tender.
4. Push the garlic and onions to one side and add spinach.
5. Let spinach wilt and take over the pan, cooking for a minute or two.
6. Adjust seasonings to taste and drain in a colander.
7. Once spinach mixture has cooled, wring out excess water and transfer to a bowl.
8. Add pine nuts with feta to the spinach mix; reserve.
9. Preheat oven to 400 F.
10. Transfer pizza dough to a flour-dusted prep surface and press into a 10” x 14” rectangle.
11. Drizzle with olive oil and spread filling on top, with a one-inch border around the edges.
12. Grate fresh nutmeg over the top.
13. Roll pizza up and pinch the seams, tucking the sides under.
14. Slice into one-inch pinwheels.
15. Transfer to a baking sheet and cook 40-45 minutes, until crispy and golden brown.
16. Let cool before serving.