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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 334
  • Calories from fat: 29%
  • Fat: 10.6g
  • Saturated fat: 3.5g
  • Monounsaturated fat: 4.6g
  • Polyunsaturated fat: 1.3g
  • Protein: 12.6g
  • Carbohydrate: 48.7g
  • Fiber: 3.5g
  • Cholesterol: 16mg
  • Iron: 3.9mg
  • Sodium: 815mg
  • Calcium: 201mg

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

  1. Preheat oven to 450°.
  2. 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).
  3. 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.
  4. Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.
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