Spinach and Feta Calzone
5
People talking
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!
- Ready In:
- 30mins
- Serves:
- Units:
Nutrition Information
5
People talking
ingredients
- 1 refrigerated pizza crust (I always use Ladypit's $notetemplate1$)
- 1 tablespoon olive oil
- 1⁄2 cup onion
- 3 garlic cloves
- 12 ounces spinach
- 1 tablespoon lemon juice
- 3⁄4 cup feta cheese, crumbled (I HIGHLY recommend sundried tomato and basil flavored!)
- 3 tablespoons pine nuts
- 1 teaspoon dried oregano
- 1⁄4 teaspoon salt
- 1⁄4 teaspoon ground cayenne pepper
directions
- Preheat oven to 450.
- Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
- 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.
- Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
- 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.
- Bake 15 minutes.
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RECIPE MADE WITH LOVE BY
@jessi_mcg
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@jessi_mcg
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"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!"
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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.
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Delicious! I made mini-calzoni - reminded us so much of spanakopitakia. Thanks.
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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!
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This was really good! It cooked in 12 minutes. The fillings separated from the crust when I sliced it, maybe because it's low fat. I made my husband one with pepperoni and shredded mozzarella and the oil - while gross - made everything stick together. Next time I may use ricotta with the spinach mixture to bind the ingredients.
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