6 servings – 7 points
1 Tbsp olive oil
½ c chopped onion
3 garlic cloves, minced
2 (6 oz) pkgs baby spinach
¾ c (3 oz) crumbled feta cheese
2/3 c golden raisins
3 Tbsp pine nuts, toasted
2 Tbsp lemon juice
1 ½ tsp chopped fresh oregano
¼ tsp salt
¼ tsp ground red pepper
1 (13.8 oz) can refrigerated pizza crust dough
cooking spray
1 Tbsp milk
1 Tbsp water
¼ c (1 oz) grated Parmesan cheese
1. Preheat oven to 450.
2. Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; saute 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).
3. 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.
4. Combine milk and water; brush evenly over dough. Sprinkle with Parmesan cheese. Bake at 450 for 15 minutes or until golden. Yield: 6 servings.