• 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 (optional)
  • 1 (14 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
  • 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.