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Spinach and Feta-Stuffed Focaccia

June 27, 2010

Spinach and Feta Stuffed Focaccia

Marc and I have had bad luck with anything calzone-or-stromboli-like in the past, but I got it in my head that I wanted to take another crack at it.  I found this recipe on Cooking Light‘s website, as a featured vegetarian entree (it was originally posted all the way back in August 2004).  We had intended on making this recipe during the week, but didn’t get around to making it until last night.  I’m glad we did — and I think we definitely will make it in the future.  We made it a more petite version, using a smaller tube of pizza dough and less spinach, but we also added chopped up sun-dried tomatoes that we had on hand, which really added to the flavor.

I think, just in any kind of cooking, the trick to this whole thing was not to overthink it — I was careful when putting the filling in the dough — so I didn’t overfill it.  I also used precaution when dealing with the dough — it’s a lot more delicate than cooking with hearty vegetables or other ingredients — and I couldn’t forget that!  All in all, this turned out great, and I can’t wait to make it again in the future.  (It didn’t photograph well…)

Spinach and Feta-Stuffed Focaccia

adapted from Cooking Light

  • 1 tbsp. olive oil
  • 1/2 c. chopped onion
  • 3 cloves garlic, minced
  • 7 oz. baby spinach
  • 3/4 c. crumbled feta cheese
  • 1/3 c. raisins
  • 1/4 c. sun-dried tomatoes, chopped
  • 3 tbsp. pine nuts, toasted
  • 2 tbsp. fresh lemon juice
  • 1 1/2 tsp. oregano
  • 1/4 tsp. salt
  • 1/4 tsp. cayenne
  • 1 (10-oz.) can refrigerated pizza dough
  • Cooking spray
  • 1 tbsp. reduced fat milk
  • 1 tbsp. water
  • 1/4 c. grated Parmesan cheese
  1. Preheat oven to 450 degrees
  2. Heat oil in a large non-stick skillet over medium-high heat.  Add onion and garlic; saute 1 minute.  Add half of the spinach; cook 1 minute or until spinach wilts.  Add remaining spinach, cook 2 minutes, stirring constantly, until the spinach wilts.  Remove from heat, stir in feta, raisins, sun-dried tomatoes and the next 5 ingredients (through the cayenne pepper).
  3. Place dough on a baking sheet coated with cooking spray, pat dough into an even rectangle (but not too thin!).  Spread spinach mixture over half of the dough, leaving a 1 inch border.  Fold other half of the dough over filling; press edges together with a fork.
  4. Combine milk and water; brush evenly over dough.  Sprinkle with Parmesan.  Bake at 450 degrees for 15 minutes or until golden brown.  Let sit for a few moments before cutting with pizza cutter.
One Comment leave one →
  1. Kate permalink
    July 14, 2010 6:25 pm

    Hi Guys! I made this for dinner tonight; thanks for the recipe! I loved it, Ari loved it, I will make it again 🙂

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