Tuesday, July 11, 2006

Spinach and Feta Stuffed Foccaccia

He recently discovered he loves Greek food, so I am making a lot of stuff with feta and oregano and delicious things like that. Tonight's meal was really easy and really simple. I omitted the raisins because he is not a fan of mixing fruit and savory. And I tripled the amount of pine nuts because I really love love love pine nuts. We liked this dish a lot. It was very simple and tasty. I will make this again.

Spinach and Feta-Stuffed Focaccia
From Cooking Light, August 2004

This easy dish wraps refrigerated pizza crust dough around a savory filling and then baked to a golden brown. The filling is similar to that of the Greek classic spanakopita.

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

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.

Yield: 6 servings

Photo Added 5/27/11:
spinach

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