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Spinach calzone stuffed pizza
A vegetarian delight: pizza dough pockets overflowing with creamy ricotta and fresh spinach.

Spinach & Ricotta Calzone

Author: Flavelo
Recipes Main Courses Cakes and Desserts
A masterpiece of Southern Italian cuisine, the calzone is practically a 'pocket' pizza. The pairing of spinach and ricotta (Italian whey cheese) is a classic filling: the earthy, green taste of spinach is perfectly softened by the creaminess and sweetness of ricotta. This dish proves that vegetarian meals can be substantial and rich in flavour. A perfect choice for a picnic or lunch break, as its closed shape makes it easy to transport and keeps it warm for a long time.
🕒 Prep Time 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 2 servings
🔥 Calories 740 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Large mixing bowl
  • Frying pan
  • Baking tray
  • Sieve (for spinach and ricotta)

Allergen Information

⚠️ Gluten
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Make the dough: mix the flour, yeast, salt and sugar, then knead with the lukewarm water and oil. Knead into an elastic, smooth dough.

Tip: Thorough kneading develops the dough's framework, making it stretchable and preventing tearing.
2 ✓

Prove covered for 1 hour in a warm place.

Tip: A draught-free place is most important.
3 ✓

Prepare the filling: sauté the spinach in a frying pan with a little oil and crushed garlic until wilted. Let cool, then squeeze out the water!

Tip: Removing excess liquid (dehydration) is crucial so the dough doesn't get soggy.
4 ✓

Mix the ricotta, mozzarella, parmesan, herbs and the squeezed, chopped spinach.

Tip: The three cheeses serve different functions: ricotta adds creaminess, mozzarella stretch, and parmesan flavour punch.
5 ✓

Halve the risen dough, roll into two circles. Pile the filling on them, fold in half, and seal the edges thoroughly.

Tip: Use a little water as 'glue' when sealing the edges.
6 ✓

Brush with egg, pierce the top with a fork to let steam escape, and bake at 220°C / 200°C Fan for 15-20 minutes until golden brown.

Tip: The protein content in the egg browns during baking (Maillard reaction), giving it a beautiful colour.

Recipe FAQ

Why did the bottom of the dough get soggy?
You didn't remove the excess moisture from the spinach or ricotta. Squeeze the spinach after cooking, and drain the ricotta!
Can I use frozen spinach?
Yes, but squeeze the juice out thoroughly after defrosting.

Ingredients

  • 500 g Plain flour (or Pizza flour)
  • 7 g Dried yeast
  • 300 ml Lukewarm water
  • 2 tbsp Olive oil
  • 1 tsp Salt
  • 1 tsp Sugar
  • 200 g Fresh spinach leaves
  • 200 g Ricotta cheese (drained)
  • 150 g Mozzarella cheese (grated)
  • 50 g Parmesan cheese (grated)
  • 2 cloves Garlic
  • 1 tsp Dried oregano
  • 1 g Fresh basil
  • 1 Egg (for glazing)