Spinach Ricotta Calzone

Method

1. 1
   • wheat flour400 g
   • dry yeast1 tsp
   • salt1 tsp
   • olive oil2 tbsp

   Make the dough — Mix the flour, yeast and salt with the oil and about 240 ml warm water. Knead to a smooth dough and rise until doubled, about 1 hour.

2. 2
   • spinach300 g
   • ricotta250 g
   • mozzarella130 g
   • Parmesan40 g
   • ground nutmeg1 pinch
   • black pepperto 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
   • mozzarella130 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 oil2 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