Community Recipe
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Stuffed Focaccia Supper

• Romaine, strawberry, and orange salad Combine 6 cups torn romaine lettuce, 1 cup sliced strawberries, 1 cup drained canned mandarin oranges, and 3/4 cup thinly vertically sliced red onion in a large bowl. Combine 2 tablespoons fresh lemon juice, 1 tablespoon honey, 2 teaspoons extravirgin olive oil, 1 teaspoon Dijon mustard, 1/4 teaspoon salt, and 1/4 teaspoon black pepper, stirring with a whisk. Drizzle dressing over salad; toss gently to coat. Sprinkle with a 1/4 cup shaved Parmesan cheese.

• Vanilla low-fat ice cream with caramel sauce

GAME PLAN

Total time: 40 minutes

1. While oven preheats for focaccia:
• Toast nuts for focaccia.
• Prepare filling for focaccia.
• Prepare dressing for salad.

2. While focaccia bakes:
• Prepare remaining salad ingredients.

Spinach and Feta-Stuffed Focaccia

This calzone-like roll mixes fresh spinach with cheese, raisins, and pine nuts—a flavor combination reminiscent of the Mediterranean.

Photo by: Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth

Ingredients

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

Preparation

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.

Cooking Light AUGUST 2004

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