Add this recipe to your binder

Please log in to add this recipe

This recipe is in your binder

Go to binder
Share this recipe

Spinach and ricotta calzone recipe

1 star
2 star
3 star
4 star
5 star

10 ratings

Give pizza night a twist and try this spinach and ricotta calzone recipe. The cheesy spinach filling is wrapped in ready-made pizza dough for an easy midweek meal - add a simple tomato salad and dinner is served! See method

Serves 4
15 mins to prepare and 40 mins to cook
507 calories / serving

Ingredients

1 tbsp plus 1 tsp olive oil
1 onion, finely chopped
350g frozen spinach
2 garlic cloves, crushed
25g Parmesan, finely grated
200g ricotta
400g ready-rolled pizza dough
6 salad tomatoes, sliced
2 tsp extra-virgin olive oil

Each serving contains

Energy
2130kj
507kcal 25%
Fat
18g 26%
Saturates
8g 38%
Sugars
13g 14%
Salt
1.7g 28%

of the reference intake
Carbohydrate 64.4g Protein 20.4g Fibre 7.5g

Method

Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry for 8 mins until softened but not golden. Add the spinach and 100ml water. Stir briefly, then cover with a lid. Cook for 5 mins, then remove the lid and turn the heat up to high. Cook for a further 5 mins until the water from the spinach has evaporated.
Lower the heat to medium again and stir the garlic into the spinach. Fry for 2 mins, then fold in the Parmesan and ricotta until well mixed. Season and remove from the heat. Leave to cool slightly.
Heat the oven to gas 6, 200°C, fan 180°C. Unravel the pizza dough on the paper that it comes with and cut into 4 even rectangles, cutting through the paper too, using scissors to help if needed. Divide the cooled filling onto one side of each of the rectangles, leaving a 1cm border; fold the empty side over the filling. Crimp both sides of the dough together by pulling the base piece up and over the lid and crimp together.

We value your privacy

We use cookies to help give you the best experience on our site. By playing this video, you're consenting to receive third party privacy-enhanced cookies.
Transfer to a baking sheet using the baking paper it’s on to help you. Bake for 20 mins until the dough is golden and puffed. Serve alongside the tomatoes drizzled in the extra-virgin olive oil and season.