Average: 0 (0 votes)
Active time
30 minutes
Total time
45 minutes
4 servings

1½ pounds spinach, washed

1 clove garlic, finely chopped

Finely grated zest of 1 lemon

1 tablespoon dried mint

½ pound haloumi, finely grated

½ cup labne or crème fraiche

Salt and white pepper to taste

14–16 ounces pizza dough (preferably whole grain)

  1. Preheat the oven to 350ºF. Bring a large pot of water to a boil and add a tablespoon of salt.
  2. Drop the spinach in the boiling water for 30 seconds or until it is completely wilted. Drain immediately and run a little cold water over it to cool it down.
  3. Squeeze as much liquid from the spinach as possible, by squeezing small amounts at a time between your palms.
  4. Place the spinach on a large chopping board along with the garlic, lemon zest, and mint. Use a large knife to mix everything together and chop as fine as possible. Place the chopped spinach in a large bowl, stir in labne and haloumi. Season with salt and pepper.
  5. Divide the pizza dough into four equal pieces. Roll each piece into a 6-inch round. Par-cook them for several minutes per side in a heated cast iron pan. Spread a thin layer of the spinach mixture onto each round, going all the way to the edges. Bake until the top is a little bubbly but the lamejun is still soft and not crispy.

Note: To save time, use pita bread or a pre-cooked pizza shell.

Recipe by Ana Sortun, for Oldways’ Culinaria in Turkey in 2012; content and photo courtesy of Oldways.


290 calories; 24g fat (15g saturated fat); 670mg sodium; 10g carbohydrate; 4g fiber; 14g protein

Yield: 4 servings

How'd it Taste?

5 Stars! Delicious! I made a double batch, 1/2 as a pizza topping on a gluten-free crust, 1/2 as a side dish (no crust). Instead of lemon zest I used some preserved lemon, and labne instead of creme fraiche.

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