Total Time
30mins
Prep 15 mins
Cook 15 mins

This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
  3. Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
  4. Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
  5. Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
  6. Bake 15 minutes.
Most Helpful

5 5

This was delicious and full of comforting Italian flavors. I omitted the pine nuts (too big and expensive of a bag for 3 T) and added some parmesan on top. I will definitely be making this one again! Added it to my "Made it, Loved it" cookbook. Made for PRMR.

5 5

Delicious! I made mini-calzoni - reminded us so much of spanakopitakia. Thanks.

5 5

Exactly what I was looking for in a calzone--my husband declared it the best calzone he's ever had! I used Trader Joe's herbed pizza dough and made this into two large calzones. I omitted the cayenne (b/c I didn't have any around) and used plain feta. The filling was just moist enough and I served with a little marinara sauce for dipping. Thanks!