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Spinach and Feta-Stuffed Focaccia

Cooking Light
Spinach and Feta-Stuffed Focaccia
Becky Luigart-Stayner; Melanie J. Clarke and Celine Chenoweth
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Worthy of a Special Occasion

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
Katherine Cobbs, Cooking Light, AUGUST 2004

Member Ratings and Reviews

5 stars
Kim from An Unknown Location
Love this recipe...the saltiness of the feta, sweetness of the raisins, spice of the red pepper and crunch of the pinenuts all go together so well.02/04/10

5 stars
Susan McEowen
After watching the video, I decided to try this recipe on a week night. We were happy with the result. DO plan to serve a salad alongside this. 1/6th is a small portion. I took the leftovers for lunch the next day.09/11/09