Spinach and Feta Stuffed Focaccia

1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
10 ounce bag fresh spinach
3/4 cup (3 ounces) crumbled feta cheese
2/3 cup raisins (preferably golden raisins)
3 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
1 1/2 tablespoons chopped fresh oregano
1/4 teaspoon salt
1/4 teaspoon ground red pepper
1 (13.8 ounce) can refrigerated pizza dough
cooking spray
Optional:
1 tablespoon milk
1 tablespoon water
1/4 cup grated parmesan cheese

1.  Preheat oven to 450 degrees; as oven preheats toast the pine nuts.
2.  In a small bowl, combine feta cheese, raisins, lemon juice, oregano, salt and red pepper.
3.  Heat oil in a large nonstick wok over medium high heat.  Add onion and garlic; saute 1 minute.  Add half of spinach; cook until spinach wilts, about 1 minute.  Add remaining spinach and cook about two minutes, stirring constantly, until it wilts.  Remove from heat; stir in pine nuts plus small bowl with feta, raisins, lemon juice, oregano, salt and red pepper.
4.  Place dough on a baking sheet covered 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 several diagonal slits in top of dough.  Optionally, add milk, water and parmesan cheese to top.
5.  Bake at 450 for 10 minutes.