Spinach Pine Nut Feta Stuffed Focaccia W Basil Arugula Pesto Recipes

Steps:

• Toast the pine nuts in a dry skillet until lightly browned; let cool. Pulse in a food processor until finely ground.
• Add the arugula, basil and 1/4 teaspoon salt and pulse until finely chopped.
• Add the parmesan and pulse to combine.
• Slowly pour in the olive oil, pulsing to incorporate. Transfer the pesto to a bowl and stir in the ricotta. You'll have about 1 cup pesto; use about 1/2 cup for 1 pound pasta.

Steps:

• Wash the spinach, but allow the water to cling to the leaves. Cook the spinach until it wilts in a skillet over medium-high heat, about 3 minutes.
• Heat the oil in a skillet over medium-high heat. Add the spinach, pine nuts, and garlic and cook for 2 minutes. Season with pepper and serve.

Steps:

• Preheat oven to 450°.
• 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).
• 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.
• Combine milk and water; brush evenly over dough.
• Sprinkle with Parmesan.
• Bake at 450° for 15 minutes or until golden.