Spinach and Feta-Stuffed Focaccia

Makes  6 servings                    Serving size : 1 slice

This calzone-like roll mixes fresh spinach with cheese, raisins, and pine nuts—a flavor combination reminiscent of the Mediterranean.
 1                      tablespoon olive oil 
1/2                   cup chopped onion 
3                      garlic cloves, minced
2                     (6-ounce) packages baby spinach
3/4                  cup (3 ounces) crumbled feta cheese
2/3                  cup golden raisins
3                     tablespoons pine nuts, toasted
2                     tablespoons fresh lemon juice 
1-1/2               teaspoons chopped fresh oregano
1/4                  teaspoon salt
1/4                  teaspoon ground red pepper
1               (13.8-ounce) can refrigerated pizza crust dough                    
**Cooking spray**
 1                     tablespoon 2% reduced-fat milk
1                      tablespoon water
1/4                   cup (1 ounce) grated fresh Parmesan cheese 
Preparation:
 Preheat oven to 450°.
1 .        Heat oil in a large nonstick skillet over medium-high heat. Add onion and garlic; sauté 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).
2.         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.
3.         Combine milk and water; brush evenly over dough. Sprinkle with Parmesan. Bake at 450° for 15 minutes or until golden.