Spinach Calzones

My Moosewood Cookbook pretty much falls open to the page with this recipe. These are cheesy and delicious. It's a bit of work if you make your own dough, but they always work out great (I have been known to use frozen bread dough). Prep time includes rising time.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• Dough

• 1 1⁄2 teaspoons  yeast
• 1  tablespoon honey
• 1  cup warm water
• 1 1⁄2 teaspoons salt
• 2 1⁄2-3  cups flour

• Filling

• 1  lb ricotta cheese
• 2  minced garlic cloves
• 1⁄2 cup  minced onion
• 1  lb fresh spinach (10 oz pkg of frozen spinach, thawed, works fine)
• 2  cups  grated mozzarella cheese
• 1⁄2 cup  grated parmesan cheese
• 2  tablespoons butter
• 1  dash nutmeg
•  salt
•  pepper

Directions

1. Filling:
2. If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
3. Saute onion and garlic in butter till translucent and soft.
4. Combine all ingredients, mix well, salt and pepper to taste.
5. Dough:
6. Soften together yeast, water and honey.
7. Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
8. Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
9. Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
10. Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
11. Moisten the rim with a little water, fold the empty side over, and crimp the edges.
12. Prick here and there with a fork to allow steam to escape.
13. Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
14. Brush each pastry with a little butter as it comes from the oven.