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.

Yield: 6 servings (serving size: 1 slice)

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.

Nutritional Information

Calories:

334 (29% from fat)

Fat:

10.6g (sat 3.5g,mono 4.6g,poly 1.3g)

Protein:

12.6g

Carbohydrate:

48.7g

Fiber:

3.5g

Cholesterol:

16mg

Iron:

3.9mg

Sodium:

815mg

Calcium:

201mg