EVER
YDA
Y
EASY
food
avory focaccia pie
START TO FINISH
22
minutes
BUDGET $
2.97
per serving
life
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Home for Supper
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M id w e e k a ctivitie s sending y o u r fa m ily in all dire ction s? M e e t
in fa m ilia r te rrito ry fo r qu ick, h e a lth fu l, keep-yo u-g oing meals.
by PEG SMITH photos ANDY LYONS recipes and food styling JILL LUST
SAVORY FOCACCIA PIE
34
cup oil-packed dried tomato halves with
Italian herbs (3 oz.)
1
12-inch round flat-top rosem ary or
garlic focaccia
8
oz. bulk Italian sausage
1
4-oz. pkg. baby spinach (4 cups)
2
oz. goat cheese (chèvre) or feta cheese
1
. Heat oven to 250°F. Drain tomatoes, reserving oil. Place focaccia on large
baking sheet and brush with 2 teaspoons of the oil. Cut in 8 wedges. Arrange
wedges in circle. Place in oven to warm.
2
. Meanwhile, in a 12-inch skillet cook sausage over medium-high heat,
breaking up with a wooden spoon. Drain sausage in a colander, reserving
2 teaspoons drippings in skillet. Cook spinach in drippings just until wilted.
3
. Set oven to Broil. Top warmed focaccia with cheese, dried tomatoes,
sausage, and spinach. Broil, 4 to 5 inches from heat, for 3 to 5 minutes or
until cheese is softened and toppings are heated through. Drizzle wedges
with additional oil from tomatoes (optional). SERVES 4.
EACH SERVING
548 cal, 29 gfat (10 g sat. fat), 64 mg chol, 1,006 mg sodium,
55 g carbo, 2 gfiber, 22 g pro.
BETTER HOMES AND GARDENS DECEMBER 2009 l8 l
