Spinach And Feta Stuffed Bread

• 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

1. Preheat oven to 450.
2. Unroll pizza crust on a greased baking sheet and shape into a rectangle. Set aside.
3. Heat oil in a large pan over med-high heat. Add onion and garlic and saute 2-3 minutes.
4. Add spinach in stages, stirring until wilted. Remove pan from heat and stir in remaining ingredients.
5. 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.
6. Bake 15 minutes.
7. 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.

crust, olive oil, onion, garlic, spinach, feta, lemon juice, pine nuts, oregano, salt, cayenne pepper

Taken from www.food.com/recipe/spinach-and-feta-stuffed-bread-285969 (may not work)