Spinach and Feta-Stuffed Focaccia

Spinach and Feta-Stuffed Focaccia

This easy dish 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.


1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
2 (6-ounce) packages baby spinach
3/4 cup (3 ounces) crumbled feta cheese
2/3 cup golden raisins
3 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (13.8-ounce) can refrigerated pizza crust dough
Cooking spray
1 tablespoon 2% reduced-fat milk
1 tablespoon water
1/4 cup (1 ounce) grated fresh Parmesan cheese

Preheat oven to 450°.Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 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).

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.

Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.

Yield: 6 servings (serving size: 1 slice)

CALORIES 334(29% from fat); FAT 10.6g (sat 3.5g,mono 4.6g,poly 1.3g); PROTEIN 12.6g; CHOLESTEROL 16mg; CALCIUM 201mg; SODIUM 815mg; FIBER 3.5g; IRON 3.9mg; CARBOHYDRATE 48.7g
Cooking Light, AUGUST 2004