Spinach and ricotta calzone recipe
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
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Shop ingredientsEach serving contains
- Energy
- 2130kJ 507.0kcal
- Fat
- 18g
- Saturates
- 8g
- Salt
- 1.7g
- Sugars
- 13g
of the Reference intake
Carbohydrate 64.4gProtein 20.4gFibre 7.5g
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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.
- 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.
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