Spinach and Feta-Stuffed Focaccia
photo by appleydapply
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 1 tablespoon olive oil
- 1⁄2 cup onion, chopped
- 3 garlic cloves, minced
- 2 (6 ounce) packages Baby Spinach, chopped
- 3⁄4 cup feta cheese, crumbled
- 1⁄4 cup golden raisin
- 3 tablespoons pine nuts, toasted
- 2 tablespoons fresh lemon juice
- 1 1⁄2 teaspoons fresh oregano, chopped
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground red pepper (optional)
- 1 (13 7/8 ounce) can pizza dough, that is in the refrigerator case
- cooking spray
- 1 tablespoon 2% low-fat milk
- 1 tablespoon water
- 1⁄4 cup parmesan cheese, grated fresh
directions
- 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.
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Reviews
-
We enjoyed this for dinner tonight. I used a homemade pizza crust instead of the storebought. We like the spinach/feta combo, but were not sure we liked the sweetness of the raisins or the spice of the red pepper mixed in. They seemed to compete with the great Greek flavors in the oregano, lemon, spinach, feta & nuts.
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I only did the filling, then used regular focaccia dough instead of buying prepared pizza dough. I made the filling the day before and refrigerated it, which made this quick to assemble. The filling was an interesting mix of tastes, with the nuts adding a nice texture. I would reduce the amount of raisins to 1/2 cup, and add a little more feta next time. I would chop the spinach a little next time, to make it easier to spread evenly on the dough.
RECIPE SUBMITTED BY
WiGal
Butternut, Wisconsin