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

1. Remove dough from refrigerator.
2. Heat oil in large nonstick skillet. Add onion and garlic, saute 1 min.
3. Add half of spinach and cook 1 min. Add remaining spinach, cook 2 min. Stir constantly until spinach wilts.
4. Remove from heat and stir in feta cheese through red pepper.
5. Preheat oven to 435 deg.
6. Place dough on 15 x 10 baking sheet and push dough out to cover entire sheet.
7. 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.
8. Combine milk and water, brush evenly over dough. Sprinkle with Parmesan. Bake at 435 deg for 15 min or until golden.

Serves: 6       Total cooking time: 45 min
Source: Cooking Light Aug 2004