Cook and Scale
Spinach Ricotta Calzone
4 servings · 55 min total
Folded pizza pockets stuffed with creamy ricotta, wilted spinach and melting mozzarella, baked until golden and puffed. A handheld feast.
Ingredients
- 400 g wheat flour
- 1 tsp dry yeast
- 1 tsp salt
- 2 tbsp olive oil
- 300 g spinach
- 250 g ricotta
- 130 g mozzarella
- 40 g Parmesan
- 1 pinch ground nutmeg
- black pepper to taste
Contains: Gluten, Milk
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
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.
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.
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.