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
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.
Serves: 6 Total cooking time: 45 min
Source: Cooking Light Aug 2004
recipe/spinachandfetastuffedfocaccia.txt · Last modified: 2011/12/11 04:25 (external edit)