I love anything relating to bread, carbohydrates, or flour. Yum. When my friend Lindsay sent me a link to this new twist on calzones (which are traditionally made with ricotta, mozzarella, and your choice of meat), I couldn't resist.
To "Greek" it up, they've replaced the mozz with feta cheese, which is quite a bit saltier, but don't fear if you're not into what some would consider weird cheeses. The feta is just to give a little saltiness to the otherwise creamy filling of ricotta and spinach. If you don't like feta, consider some of the alternatives I've listed below in my Comments section.
I love the inclusion of spinach to this recipe, which is surprisingly nutritious but also adds a nice chewy texture that the cheese just can't cover on its own.
Recipe altered slightly from the version on Delish.com
- olive oil for baking sheet
- 1 batch pizza dough
- 10 oz. box frozen spinach, thawed, drained, and patted dry
- 15 oz. ricotta cheese
- 3-6 oz. feta cheese, crumbled
- pinch of dried dillweed
- Preheat oven to 425 degrees.
- In a mixing bowl, combine spinach, ricotta, dill, and as much feta as desired.
- Split pizza dough into four even pieces. Flatten out into large circles.
- Spoon equal amounts of cheese mixture onto one half of each circle. Fold dough over and press to close.
- Place each calzone on a raised-edge cookie sheet. Bake at 425 degrees for 20-25 minutes or until crust is golden.
- Let cool at least 5 minutes before eating. Serve with desired sides.
Even with patting the spinach dry, the filling was still quite wet, presumably from the ricotta. You may choose to cut a slit in the top of the calzone so the moisture can escape there; otherwise it might try to leak out the sides.
We ate our calzones plain but I think I would have enjoyed them more with a side of marinara sauce, even though it wouldn't fit with the Greek theme.
Next time I'd also like to try these with some different additions in the filling: perhaps chunks of artichoke hearts, chopped kalamata olives, or even diced sundried tomatoes. If you choose to add something salty, just reduce the feta a little bit to balance out the flavors.