Spinach And Feta Stuffed Bread - cooking recipe

Ingredients

13 7/8 ounces refrigerated pie crusts (I use Oops, It's a Fat Free Pizza Crust)
1 tablespoon olive oil
1/2 cup onion, chopped
3 garlic cloves, minced
12 ounces spinach, trimmed
3/4 cup feta, crumbled (I suggest tomato-basil flavored)
1 tablespoon lemon juice
3 tablespoons pine nuts
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon cayenne pepper

Preparation

Preheat oven to 450.
Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside.
Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes.
Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients.
Using a slotted spoon, place filling onto lower half of crust. Pull upper half over filling and crimp edges to seal. With a sharp knife, cut 3 or so small slits in the top for steam.
Bake 15 minutes.
The original recipe calls for brushing with milk and sprinkling parmesan cheese. Sometimes I skip the milk and just sprinkle parmesan and garlic powder on top.