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Spinach and Feta Stuffed Bread

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“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.”
READY IN:
20mins
SERVES:
4-6
UNITS:
US

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.

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