Spinach and Feta Stuffed Bread |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This is my version of an old Cooking Light recipe (August 2004)...I discovered it while running at the gym at 6 am, and I'm SO glad I asked for a pen and paper to write it down LOL! This is absolutely a weekly standby for DH and I, and even satisfies his carnivorous appetite. The original recipe calls for golden raisins (I'm not a fan) and 2 T lemon juice. Ingredients:
13 7/8 ounces refrigerated pie crusts (i use oops, it's a fat free pizza crust) |
1 tablespoon olive oil |
1/2 cup onion, chopped |
3 garlic cloves, minced |
12 ounces spinach, trimmed |
3/4 cup feta, crumbled (i suggest tomato-basil flavored) |
1 tablespoon lemon juice |
3 tablespoons pine nuts |
1 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon cayenne pepper |
Directions:
1. Preheat oven to 450.
2. Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside.
3. Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes.
4. Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients.
5. Using a slotted spoon, place filling onto lower half of crust. Pull upper half over filling and crimp edges to seal. With a sharp knife, cut 3 or so small slits in the top for steam.
6. Bake 15 minutes.
7. The original recipe calls for brushing with milk and sprinkling parmesan cheese. Sometimes I skip the milk and just sprinkle parmesan and garlic powder on top.
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