Greek Veggie Pizza Squares

Cream cheese, sour cream, puff pastry, tomatoes, olives, cucumbers, feta—these Greek Veggie Pizza Squares are fresh, flaky, and addictive.

this Recipe

This recipe wasn’t born out of planning or culinary brilliance—it was born out of desperation and a nearly expired sheet of puff pastry. Sound familiar?

It was a random Sunday. I’d been avoiding grocery shopping for… a while. My fridge was giving “bare minimum” energy. There was half a red onion, a cucumber I forgot I bought, and a container of feta that I may or may not have opened already. Also, a single sheet of puff pastry that I’d intended to use for something “fancy” weeks ago. You know how that goes.

I didn’t have a plan. I just started layering things. Threw some cream cheese into a bowl. Found sour cream behind the eggs. Added some dried dill and garlic powder like a hopeful witch summoning flavor. Chopped some tomatoes that were almost too soft but still had a fight in them.

I wasn’t expecting much. But after one bite? I literally said out loud, Wait… did I just make something amazing?

Since then, these Greek Veggie Pizza Squares have been my go-to when I need to feel like I’ve got it together—without actually putting in a ton of effort. They’re fresh. They’re flaky. And they make me feel like I’m on a balcony somewhere in Athens, even if I’m just standing in my kitchen, wearing pajamas, eating cold pizza for breakfast. Again.

Why You’ll Love This Greek Veggie Pizza Squares Recipe?

Let me paint the picture. A golden, crispy puff pastry base (store-bought—zero shame). A cool, tangy layer of herby cream cheese spread that you’ll want to eat by the spoonful. Topped with crunchy veggies, kalamata olives (the dramatic ones), and that crumbly, salty feta that just makes everything feel extra.

It’s kind of like pizza… if pizza got a spa day and came back with a glow and a Greek passport.

They’re light but satisfying. They look fancier than they are. They’ve got the crunch, the creaminess, the tang… and maybe best of all? You can prep everything ahead and just throw it together when you’re ready. That’s a win in my book.

Ingredient Notes:

This isn’t one of those recipes that calls for 37 ingredients you’ll use once. It’s mostly fridge stuff. But every piece plays a part.

• Puff pastry – The flake. The crunch. The magic. It’s store-bought and stress-free. Just don’t forget to thaw it. Ask me how I know.

• Cream cheese + sour cream – Creamy and cool, like the chill cousin of tzatziki. They’re the perfect base to carry all those fresh toppings.

• Lemon juice – This one matters. It cuts through the richness and makes everything pop.

• Dried dill, oregano, garlic powder – The herb trifecta. They give that unmistakable Greek flavor that makes your kitchen smell like vacation.

• Cucumbers, tomatoes, red onion – Classic Greek salad ingredients. Chop ‘em small so you don’t end up with a mouthful of just one thing.

• Kalamata olives – Briny and bold. Honestly, the diva of this dish. But in a good way.

• Feta cheese – Don’t skimp. Get the block and crumble it yourself if you can. It tastes way better than the pre-crumbled stuff, which is kind of sad and dry, if we’re being real.

How To Make Greek Veggie Pizza Squares?

Step 1: Prep the puff pastry
First, preheat your oven to 400°F. Unfold your thawed puff pastry and roll it out just a bit—enough to get a nice thin layer, slightly smaller than your baking sheet. Place it on a parchment-lined sheet. Score a 1-inch border with a knife (don’t cut all the way through), then poke the inside with a fork like it owes you money.

This keeps it from puffing up too much in the middle. Bake it for 8 minutes, just until the edges start rising and look golden.

Step 2: Make the creamy layer
While the crust is doing its thing, grab a bowl and mix up your spread: cream cheese, sour cream, lemon juice, dill, oregano, garlic powder, salt, pepper. I don’t measure the salt and pepper exactly—I just taste and tweak. You should too.

Step 3: Layer it up
Let the crust cool for a couple minutes (so the spread doesn’t melt into goo). Then, slather on the creamy mixture. Cover everything inside the border. It’s kind of satisfying, like frosting a giant cracker.

Now add your veggies, then olives, then feta. I go heavy on the feta, but that’s me. You do you.

Step 4: Back in the oven
Slide the whole thing back into the oven for another 10–14 minutes. You’ll know it’s ready when the edges are deep golden and the cheese is just starting to brown. If the crust is getting too dark too fast, throw some foil over the edges. It’s fine.

Step 5: Slice and enjoy
Let it cool slightly so everything sets. Then slice it into squares. Big ones if it’s dinner. Small ones if you’re sharing. (Or pretending to.)

Storage Options:

Let’s be honest—this usually gets eaten in one sitting. But if not, pop the leftovers into an airtight container and keep them in the fridge. The puff pastry will lose a little crisp, but the flavor? Still 100%.

To reheat, skip the microwave (unless you like sadness). Use the oven or toaster oven—350°F for about 5–7 minutes should do it.

Variations and Substitutions:

These Greek Veggie Pizza Squares are super adaptable. Like, they want you to get creative.

• Add artichokes or roasted red peppers for more Mediterranean flair

• No olives? Skip them. Or sub in chopped sun-dried tomatoes for a different kind of bold

• Use hummus as the base instead of cream cheese for a dairy-free version

• Go spicy with a sprinkle of red pepper flakes or a drizzle of hot honey (trust me)

• Try goat cheese instead of feta if you’re in a tangy kind of mood

What to Serve with Greek Veggie Pizza Squares?

These squares are great as-is, but if you want to make a whole vibe out of it:

• A crisp Greek salad on the side (duh)

• Lemon orzo or couscous

• Grilled chicken or shrimp

• Sparkling lemonade or a chilled glass of sauv blanc

• And maybe, if you’re really going for it… baklava for dessert?

Frequently Asked Questions:

Can I make this ahead of time?
Yes-ish. You can prep the spread and toppings, but assemble and bake right before serving for the best texture.

Will it taste okay cold?
Weirdly, yes. I’ve eaten leftovers straight from the fridge at 11 p.m. and had zero regrets.

Can I use something other than puff pastry?
Sure. Flatbread works. Even naan. It won’t be as flaky, but it’ll still taste great.

That’s the full story on Greek Veggie Pizza Squares—a flaky little miracle born from fridge leftovers and now officially part of my personal comfort food lineup. They’re easy, fresh, and weirdly elegant in a “this took me 25 minutes” kind of way.

If you make them, tell me how it goes! Did you add your own twist? Leave off the olives? Eat the whole tray while watching reality TV? No judgment. Actually… same.

Keep the Flavor Coming – Try These:

Sweet Potato Pie

Cheesy Spinach and Mushroom Quiche

Cheesy Mississippi Mud Potatoes

Greek Veggie Pizza Squares

Prep Time 25 minutes mins

Cook Time 24 minutes mins

Greek Veggie Pizza Squares feature a flaky puff pastry base topped with a tangy cream cheese spread, fresh vegetables, olives, and crumbled feta. A light, flavorful appetizer or snack bursting with Mediterranean flair.

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6 Servings

Ingredients

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For the crust:

• 1 sheet puff pastry thawed

For the spread:

• 4 oz cream cheese softened
• 4 oz sour cream
• 2 teaspoons lemon juice
• 1 teaspoon dried dill
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried oregano
• Salt and black pepper to taste

Toppings:

• 1/2 cup diced cucumbers
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped kalamata olives
• 6 oz crumbled feta cheese

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Instructions

 

1. Preheat the oven to 400°F (200°C). Line a 9x13-inch baking sheet with parchment paper.

Prepare the puff pastry.

1. Roll the thawed puff pastry slightly to fit just under the dimensions of the baking sheet. Transfer to the prepared sheet. Using a sharp knife, score a 1-inch border along the edges without cutting through the dough. Poke the inner rectangle multiple times with a fork to prevent it from puffing excessively. Bake for approximately 8 minutes, or until the edges begin to rise and lightly brown.

Make the herbed cheese spread.

1. While the crust bakes, combine cream cheese, sour cream, lemon juice, dill, garlic powder, oregano, salt, and pepper in a mixing bowl. Whisk until smooth and fully incorporated.

Apply the spread.

1. Once the pastry has cooled slightly, evenly distribute the prepared cheese mixture over the center area, staying within the border.

Add toppings.

1. Arrange the cucumbers, tomatoes, red onion, and olives evenly over the cheese layer. Finish by sprinkling the crumbled feta cheese on top.

Bake again.

1. Return the assembled pastry to the oven. Bake for an additional 10 to 14 minutes, or until the cheese begins to brown lightly and the edges are golden. If the border starts to over-brown, loosely cover it with aluminum foil.

Cool and serve.

1. Allow the pizza to cool slightly before slicing into squares. Serve warm or at room temperature.

Notes

To make this recipe gluten-free, substitute the regular puff pastry with a certified gluten-free puff pastry brand (such as Schär or GeeFree). Ensure all seasonings and packaged ingredients (e.g., sour cream, cream cheese) are also labeled gluten-free, as cross-contamination can occur during processing. Adjust baking times slightly as gluten-free pastry may brown faster.

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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