Spinach and Feta-Stuffed Focaccia

Ingredients:

• 1 tablespoon olive oil
• 1/2 cup onion chopped
• 3 garlic cloves minced
• 2 6 ounce packages Baby Spinach chopped
• 3/4 cup feta cheese crumbled
• 1/4 cup golden raisin
• 3 tablespoons pine nuts toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons fresh oregano chopped
• 1/4 teaspoon salt
• 1/4 teaspoon ground red pepper
• 1 13 7/8 ounce can pizza dough that is in the refrigerator case
• cooking spray
• 1 tablespoon 2% low-fat milk
• 1 tablespoon water
• 1/4 cup parmesan cheese grated fresh

Steps:

• Preheat oven to 450
• Heat oil in a large nonstick skillet over medium-high heat
• Add onion and garlic; saut 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