Spinach & Ricotta Calzone

• Pizza dough(600 g)
• Spinach(300 g)
• Ricotta(250 g)
• Mozzarella(180 g)
• Parmesan(40 g)
• Onion(1)
• Garlic(2 cloves)
• Olive oil(2 tbsp)
• Dried Oregano(1 tsp)
• Nutmeg(¼ tsp)
• Salt(1¼ tsp)
• Black pepper(½ tsp)
• Eggs(1)
• Tomato sauce(300 g)
• Fresh basil(10 g)optional

Method

1. 1

   Finely chop {Onion} and mince {Garlic}. Roughly chop {Spinach}. Grate {Mozzarella} and finely grate {Parmesan}.

   ~10 min

2. 2

   Heat {Olive oil} in a large pan over medium heat. Cook the {Onion} for 5 minutes until softened, then stir in the {Garlic}, {Oregano}, {Nutmeg}, half the {Salt}, and the {Black pepper} for 1 minute. Add the {Spinach} in handfuls and cook until fully wilted and any moisture has evaporated. Transfer to a bowl and cool for 10 minutes.

   ~11 min

3. 3

   Preheat the oven to 220°C. Once the spinach mixture is warm rather than hot, mix in the {Ricotta}, grated {Mozzarella}, {Parmesan}, remaining {Salt}, and {Eggs} until you have a thick, creamy filling.

   ~15 min

4. 4

   Divide the {Pizza dough} into 4 equal pieces. Roll each piece into a round about 20cm wide. Spoon the filling onto one half of each round, leaving a border, then fold over and crimp firmly to seal.

   ~10 min

5. 5

   Transfer the calzones to lined trays. Cut a small steam slit in each top and bake for 18–20 minutes until puffed and golden.

   ~20 min

6. 6

   Warm the {Tomato sauce}. Serve the calzones hot with the sauce for dipping and scatter over torn {Fresh basil} if using.

   ~4 min