Spinach and Feta Stuffed Bread

Total Time
20mins
Prep 5 mins
Cook 15 mins

This is my version of an old Cooking Light recipe (August 2004)...I discovered it while running at the gym at 6 am, and I'm SO glad I asked for a pen and paper to write it down LOL! This is absolutely a weekly standby for DH and I, and even satisfies his carnivorous appetite. The original recipe calls for golden raisins (I'm not a fan) and 2 T lemon juice.

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside.
  3. Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes.
  4. Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients.
  5. Using a slotted spoon, place filling onto lower half of crust. Pull upper half over filling and crimp edges to seal. With a sharp knife, cut 3 or so small slits in the top for steam.
  6. Bake 15 minutes.
  7. The original recipe calls for brushing with milk and sprinkling parmesan cheese. Sometimes I skip the milk and just sprinkle parmesan and garlic powder on top.
Most Helpful

5 5

This was really good! I used the refrigerated pizza crust and I used a box of frozen spinach, thawed and squeezed. I might do nutmeg instead of the cayenne next time. Reviewed for Pick-A-Chef.