Spinach and Feta-Stuffed Focaccia |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This is a CookingLight recipe. An easy dish that wraps refrigerated pizza crust dough around a savory filling and then baked to a golden brown. The filling is similar to that of the Greek classic spanakopita. I have reduced the amount of raisins as realbirdlady suggested. Ingredients:
1 tablespoon olive oil |
1/2 cup onion, chopped |
3 garlic cloves, minced |
2 (6 ounce) packages baby spinach, chopped |
3/4 cup feta cheese, crumbled |
1/4 cup golden raisin |
3 tablespoons pine nuts, toasted |
2 tablespoons fresh lemon juice |
1 1/2 teaspoons fresh oregano, chopped |
1/4 teaspoon salt |
1/4 teaspoon ground red pepper (optional) |
1 (13 7/8 ounce) can pizza dough, that is in the refrigerator case |
cooking spray |
1 tablespoon 2% low-fat milk |
1 tablespoon water |
1/4 cup parmesan cheese, grated fresh |
Directions:
1. Preheat oven to 450°.
2. Heat oil in a large nonstick skillet over medium-high heat.
3. Add onion and garlic; sauté 1 minute.
4. Add half of spinach; cook 1 minute or until spinach wilts.
5. Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts.
6. Remove from heat; stir in feta and next 6 ingredients (through pepper).
7. Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle.
8. Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border.
9. Fold other half of dough over filling; press edges together with a fork.
10. Cut 5 (1-inch) diagonal slits in top of dough.
11. Combine milk and water; brush evenly over dough.
12. Sprinkle with Parmesan.
13. Bake at 450° for 15 minutes or until golden.
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