Spinach and Feta Stuffed Focaccia+

6 servings – 7 points

 

1 Tbsp olive oil

½ c chopped onion

3 garlic cloves, minced

2 (6 oz) pkgs baby spinach

¾ c (3 oz) crumbled feta cheese

2/3 c golden raisins

3 Tbsp pine nuts, toasted

2 Tbsp lemon juice

1 ½ tsp chopped fresh oregano

¼ tsp salt

¼ tsp ground red pepper

1 (13.8 oz) can refrigerated pizza crust dough

cooking spray

1 Tbsp milk

1 Tbsp water

¼ c (1 oz) grated Parmesan cheese

 

1.  Preheat oven to 450.

 

2.  Heat oil in a large nonstick skillet over medium-high heat.  Add onion and garlic; saute 1 minute.  Add half of spinach; cook 1 minute or until spinach wilts.  Add remaining spinach cook 2 minutes, stirring constantly, until spinach wilts.  Remove from heat; stir in feta and next 6 ingredients (through pepper).

 

3.  Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12 inch rectangle.  Spread spinach mixture lengthwise over half of dough, leaving a 1 inch border.  Fold other half of dough over filling; press edges together with a fork.  Cut 5 (1 inch) diagonal slits in top of dough.

 

4.  Combine milk and water; brush evenly over dough.  Sprinkle with Parmesan cheese.  Bake at 450 for 15 minutes or until golden.  Yield: 6 servings.

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