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. Source: EatingWell Magazine, September 2019

Adam Dolge
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Ingredients

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Directions

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  • 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; 21.3 g total fat; 6.2 g saturated fat; 31 mg cholesterol; 615 mg sodium. 117 mg potassium; 51.5 g carbohydrates; 4.2 g fiber; 4 g sugar; 19 g protein; 5402 IU vitamin a iu; 24 mg vitamin c; 17 mcg folate; 333 mg calcium; 3 mg iron; 69 mg magnesium;