Spinach and Feta-Stuffed Focaccia

Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
This calzone-like roll mixes fresh spinach with cheese, raisins, and pine nuts—a flavor combination reminiscent of the Mediterranean.

Yield:

6 servings (serving size: 1 slice)

Recipe from

Nutritional Information

Calories 334
Caloriesfromfat 29 %
Fat 10.6 g
Satfat 3.5 g
Monofat 4.6 g
Polyfat 1.3 g
Protein 12.6 g
Carbohydrate 48.7 g
Fiber 3.5 g
Cholesterol 16 mg
Iron 3.9 mg
Sodium 815 mg
Calcium 201 mg

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.

Note:

Katherine Cobbs,

August 2004