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Popeye Pie

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Popeye pie is a sophisticated twist on the classic white pizza, celebrating the simple but delicious pairing of fresh greens and melted cheese. Forgoing a traditional tomato base, this vegetarian dish allows the sharp notes of pecorino fresco and the nutty sweetness of Gruyère to shine alongside creamy mozzarella. The star of the show is the fresh spinach, added halfway through the bake to ensure it wilts perfectly without losing its bright colour or delicate texture.

Perfect for a quick midweek dinner or a relaxed weekend gathering, this homemade pizza offers a lighter alternative to heavier meat-topped pies. The combination of triple-melted cheese and a hit of zingy garlic makes it an incredibly comforting meal that still feels fresh and wholesome. Serve it immediately from the oven with a final flourish of extra-virgin olive oil to highlight the savoury flavours.

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Ingredients for Popeye Pie

  • 1 ball of Pizza Dough, shaped and waiting on a floured peel

  • 1 medium garlic clove, grated

  • 30 grams (about 30g ) pecorino fresco, cut into 1-inch cubes and slightly flattened by pressing between thumb and index finger

  • 18 grams (40g ) finely grated Gruyère cheese

  • 50 grams (about 50g ) fresh mozzarella, pulled into shreds

  • 2 pinches of freshly ground black pepper

  • 120 grams (about 120g ) fresh spinach

  • Generous pinch of fine sea salt

  • Extra-virgin olive oil, for drizzling

How to make Popeye Pie

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1 Place the pizza stone in a gas oven on the middle rack. Preheat the oven on bake at 260°C for 30 minutes. Switch to grill for 10 minutes and then back to bake at 260°C. (For an electric variation, see Cooks' Note.)

2 With the dough on the peel, sprinkle the surface evenly with the garlic. Distribute the pecorino, Gruyère, and mozzarella evenly over the dough. Sprinkle evenly with pepper.

3 With quick, jerking motions, slide the pie onto the stone. Bake for 2 minutes.

4 Pull the rack partially out of the oven. Quickly add the spinach in what will look like a big mound (the spinach will reduce, the mound flattening, as spinach always does when it cooks). Sprinkle evenly with salt. Return the pie to the oven for 3 1/2 to 4 minutes in a gas oven (somewhat longer with an electric oven; see Cooks' Note), until the crust is charred in spots, but not as deeply as with the other pizzas in this book.

5 Using the peel, transfer the pizza to a tray or serving platter. Drizzle evenly with oil. Slice and serve immediately.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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