Gluten-Free Spinach Feta Focaccia
Herb-infused spinach and crumbled feta stuffed into pizza dough and baked until golden. Golden raisins and toasted pine nuts add sweetness and crunch to this Mediterranean-inspired focaccia. A quick weeknight dinner or appetizer that comes together in under an hour.
Ingredients
- 1 tablespoon olive oil
- ½ cup onion, chopped
- 3 clove garlic, minced
- 12 ounce baby spinach, chopped
- ¾ cup feta cheese, crumbled
- ¼ cup golden raisins
- 3 tablespoon pine nuts, toasted
- 2 tablespoon fresh lemon juice
- 1 ½ teaspoon fresh oregano, chopped
- ¼ teaspoon salt
- ¼ teaspoon ground red pepper(optional)
- 13 ⅞ ounce pizza dough, refrigerated
- cooking spray
- 1 tablespoon 2% low-fat milk
- 1 tablespoon water
- ¼ cup Parmesan cheese, grated fresh
Instructions
- 1
Preheat oven to 450 degrees.
- 2
Heat oil in a large nonstick skillet over medium-high heat.
- 3
Add onion and garlic, saute for 1 minute.
- 4
Add half the spinach and cook for 1 minute until wilted.
- 5
Add remaining spinach, cook for 2 minutes stirring constantly until wilted.
- 6
Remove from heat and stir in feta, golden raisins, pine nuts, lemon juice, oregano, salt, and red pepper.
- 7
Place dough on a baking sheet coated with cooking spray and pat into a 15 by 12-inch rectangle.
- 8
Spread spinach mixture lengthwise over half the dough, leaving a 1-inch border.
- 9
Fold other half of dough over filling and press edges with a fork.
- 10
Cut 5 diagonal slits in top of dough, each 1-inch long.
- 11
Combine milk and water, brush evenly over dough.
- 12
Sprinkle with Parmesan.
- 13
Bake at 450 degrees for 15 minutes or until golden.
Tips
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, shaking occasionally, to enhance their flavor before adding to filling.
Ensure spinach is fully wilted and any excess moisture is released to prevent a soggy focaccia.
Use refrigerated pizza dough from the case for best results and easier handling.
Good to Know
Cover cooled focaccia with foil and store at room temperature for up to 2 days, or refrigerate for up to 4 days.
Prepare spinach filling up to 1 day ahead and refrigerate. Stuff and bake the focaccia the day you serve it.
Slice and serve warm or at room temperature as a main course or appetizer. Pairs well with a simple green salad or soup.
Common Mistakes
Do not skip wilting spinach in batches to avoid unevenly cooked filling.
Do not overstuff the dough to avoid filling leaking out during baking.
Do not skip pressing edges with a fork to prevent the focaccia from opening during baking.