6 green onions, chopped
3 cloves garlic, minced
1 tablespoon olive oil
12 ounces fresh baby spinach, chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 13.8-ounce package refrigerated pizza dough
1/4 cup crumbled feta cheese
2-4 tablespoons toasted pine nuts
1 tablespoon butter, melted
1/4 cup finely shredded Parmesan cheese
Preheat oven to 375 degrees.
Spray twelve muffin cups with non-stick cooking spray; set aside.
In a large skillet cook green onions and garlic in 1 tablespoon of the oil until tender.
Add spinach; cook and stir over medium heat just until wilted.
Season with salt and pepper.
Drain off excess liquid. (This step took
awhile for me. My spinach released A LOT of liquid. I pressed it down
in a colander, but ended up wringing it out in handfuls.)
Set aside to cool.
On a well-floured surface, unroll pizza dough and shape into a 12x8-inch rectangle.
Spread spinach mixture to within 1 inch of the edges of dough.
Sprinkle with feta cheese and pine nuts.
Starting with one of the long sides, roll dough into a spiral.
Slice roll into 12 pieces.
Place cut side up in prepared muffin cups.
Brush with butter and sprinkle with Parmesan cheese.
Bake for 18 to 20 minutes or until golden brown.
Let stand in muffin cups for 2 minutes.
Carefully remove from cups and serve warm. (But, I thought they were good at room temp, too.)