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Spinach and Feta-Stuffed Focaccia

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“This is a CookingLight recipe. An easy dish that 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. I have reduced the amount of raisins as realbirdlady suggested.”

Ingredients Nutrition


  1. Preheat oven to 450°.
  2. Heat oil in a large nonstick skillet over medium-high heat.
  3. Add onion and garlic; sauté 1 minute.
  4. Add half of spinach; cook 1 minute or until spinach wilts.
  5. Add remaining spinach; cook 2 minutes, stirring constantly, until spinach wilts.
  6. Remove from heat; stir in feta and next 6 ingredients (through pepper).
  7. Place dough on a baking sheet coated with cooking spray; pat dough into a 15 x 12-inch rectangle.
  8. Spread spinach mixture lengthwise over half of dough, leaving a 1-inch border.
  9. Fold other half of dough over filling; press edges together with a fork.
  10. Cut 5 (1-inch) diagonal slits in top of dough.
  11. Combine milk and water; brush evenly over dough.
  12. Sprinkle with Parmesan.
  13. Bake at 450° for 15 minutes or until golden.

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