Spinach Ricotta Calzone

Method

1. 1
   • wheat flour 400 g
   • dry yeast 1 tsp
   • salt 1 tsp
   • olive oil 2 tbsp
   • water 2½ dl

   Make the dough — Mix the flour, yeast and salt with the oil and the listed amount of lukewarm water. Knead to a smooth dough and rise until doubled, about 1 hour.

2. 2
   • spinach 300 g
   • ricotta 250 g
   • mozzarella 130 g
   • Parmesan 40 g
   • ground nutmeg 1 pinch
   • black pepper to taste

   Make the filling — Wilt the spinach in a hot pan, drain well and chop. Mix with the ricotta, half the mozzarella, the Parmesan, nutmeg and plenty of black pepper.

3. 3
   • mozzarella 130 g

   Shape the calzones — Divide the dough into 4 and roll each into a round. Spoon the filling onto one half, top with the rest of the mozzarella, fold over and crimp the edges.

4. 4
   • olive oil 2 tbsp

   Bake until golden — Brush with oil and bake at 220°C/430°F for 18-20 minutes until puffed and golden. Rest 5 minutes before serving.

   ⏱20 min