Serves 4
1 (10 oz.) package frozen spinach, thawed and squeezed dry
15 oz. ricotta cheese
2/3 cup crumbled tomato-basil feta
3 tablespoons chopped fresh dill (I'll probably use a little less dill next time)
1 package refrigerated pizza dough
Preheat oven to 425. In a bowl, stir spinach, ricotta, feta and dill. Divide pizza dough into 4 equal pieces. On a floured board, press each in to 8"x7" oval. Spoon 1/4 of filling into center of each oval; brush edges with water. Fold each over lengthwise to enclose filling, press to seal. Cut slit in each. Bake for 25 minutes.
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