This spinach pie-inspired calzone is stuffed with the traditional spanakopita filling, but is made with prepared pizza dough so it's much easier than making pies with phyllo. Serve this easy calzone recipe for a weeknight dinner, or slice them and serve as part of a casual party spread.

Adam Dolge
Source: EatingWell Magazine, September 2019

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Recipe Summary

active:
35 mins
total:
50 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 475 degrees F. Coat a large baking sheet with cooking spray.

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  • Heat 1 tablespoon oil in a large nonstick pan over medium-high heat. Add shallot and cook, stirring often, until softened, about 1 minute. Add spinach in batches and cook, stirring, until wilted, 3 to 5 minutes. Stir in dill, parsley, garlic and pepper. Cook, stirring, for 1 minute. Transfer the spinach mixture to a large mixing bowl. Stir in ricotta and feta.

  • On a lightly floured surface, cut dough into 4 equal pieces. Pat and roll each piece into a 7-inch circle. Place 1/2 cup filling on one half of each circle, leaving a 1/2-inch border. Top with 2 tablespoons mozzarella. Fold the dough over the filling and crimp the edges with a fork to seal. Cut 3 small slits in the top to vent steam; brush the calzones with the remaining 1 tablespoon oil. Transfer the calzones to the prepared baking sheet.

  • Bake the calzones until browned on top, about 15 minutes. Let cool for 5 minutes before serving.

Nutrition Facts

451 calories; protein 19g 38% DV; carbohydrates 51.5g 17% DV; exchange other carbs 3.5; dietary fiber 4.2g 17% DV; sugars 3.7g; fat 21.3g 33% DV; saturated fat 6.2g 31% DV; cholesterol 31.3mg 10% DV; vitamin a iu 5401.6IU 108% DV; vitamin c 24mg 40% DV; folate 16.9mcg 4% DV; calcium 332.8mg 33% DV; iron 2.9mg 16% DV; magnesium 69.1mg 25% DV; potassium 116.6mg 3% DV; sodium 614.5mg 25% DV.