6 servings \u2013 7 points<\/p>\n
\u00a0<\/p>\n
1 Tbsp olive oil<\/p>\n
\u00bd c chopped onion<\/p>\n
3 garlic cloves, minced<\/p>\n
2 (6 oz) pkgs baby spinach<\/p>\n
\u00be c (3 oz) crumbled feta cheese<\/p>\n
2\/3 c golden raisins<\/p>\n
3 Tbsp pine nuts, toasted<\/p>\n
2 Tbsp lemon juice<\/p>\n
1 \u00bd tsp chopped fresh oregano<\/p>\n
\u00bc tsp salt<\/p>\n
\u00bc tsp ground red pepper<\/p>\n
1 (13.8 oz) can refrigerated pizza crust dough<\/p>\n
cooking spray<\/p>\n
1 Tbsp milk<\/p>\n
1 Tbsp water<\/p>\n
\u00bc c (1 oz) grated Parmesan cheese<\/p>\n
\u00a0<\/p>\n
1.\u00a0 Preheat oven to 450.<\/p>\n
\u00a0<\/p>\n
2.\u00a0 Heat oil in a large nonstick skillet over medium-high heat.\u00a0 Add onion and garlic; saute 1 minute.\u00a0 Add half of spinach; cook 1 minute or until spinach wilts.\u00a0 Add remaining spinach cook 2 minutes, stirring constantly, until spinach wilts.\u00a0 Remove from heat; stir in feta and next 6 ingredients (through pepper).<\/p>\n
\u00a0<\/p>\n
3.\u00a0 Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12 inch rectangle.\u00a0 Spread spinach mixture lengthwise over half of dough, leaving a 1 inch border.\u00a0 Fold other half of dough over filling; press edges together with a fork.\u00a0 Cut 5 (1 inch) diagonal slits in top of dough.<\/p>\n
\u00a0<\/p>\n
4.\u00a0 Combine milk and water; brush evenly over dough.\u00a0 Sprinkle with Parmesan cheese.\u00a0 Bake at 450 for 15 minutes or until golden.\u00a0 Yield: 6 servings.<\/p>\n","protected":false},"excerpt":{"rendered":"
6 servings \u2013 7 points \u00a0 1 Tbsp olive oil \u00bd c chopped onion 3 garlic cloves, minced 2 (6 oz) pkgs baby spinach \u00be c (3 oz) crumbled feta cheese 2\/3 c golden raisins 3 Tbsp pine nuts, toasted 2 Tbsp lemon juice 1 \u00bd tsp chopped fresh oregano \u00bc tsp salt \u00bc tsp … <\/p>\n