====== Spinach and Feta-Stuffed Focaccia ======

  * 1 Tbsp olive oil
  * 3/4 cup chopped onions
  * 3 garlic cloves - minced
  * 12 oz. baby spinach leaves
  * 3/4 cup crumbled feta cheeese
  * 2/3 cup golden raisins
  * 3 Tbsp pine nuts - toasted
  * 2 Tbsp lemon juice
  * 2 tsp chopped fresh oregano (1 tsp dried)
  * 1/4 tsp salt
  * 1/4 tsp ground red pepper (medium hotness)
  * 16 oz refrigerated pizza dough (Trader Joe's works well)
  * cooking spray
  * 1 Tbsp 2% milk
  * 1 Tbsp water
  * 1/4 cup (1 oz.) fresh grated Parmesan cheese

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  - Remove dough from refrigerator.
  - Heat oil in large nonstick skillet. Add onion and garlic, saute 1 min.
  - Add half of spinach and cook 1 min. Add remaining spinach, cook 2 min. Stir constantly until spinach wilts.
  - Remove from heat and stir in feta cheese through red pepper.
  - Preheat oven to 435 deg.
  - Place dough on 15 x 10 baking sheet and push dough out to cover entire sheet.
  - Spread spinach mixture lengthwise over half of dough, leaving a 1" 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 435 deg for 15 min or until golden.

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  Serves: 6       Total cooking time: 45 min
  Source: Cooking Light Aug 2004
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{{tag>food vegetarian maincourse}}