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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise! Ingredients:
1 refrigerated pizza crust (i always use ladypit's oops, it's a fat free pizza crust) |
1 tablespoon olive oil |
1/2 cup onion |
3 garlic cloves |
12 ounces spinach |
1 tablespoon lemon juice |
3/4 cup feta cheese, crumbled (i highly recommend sundried tomato and basil flavored!) |
3 tablespoons pine nuts |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon ground cayenne pepper |
Directions:
1. Preheat oven to 450.
2. Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
3. Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
4. Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
5. Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
6. Bake 15 minutes.
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