Spinach & Feta Cheese Calzone Recipe

Activate yeast

In a small bowl, combine warm water and sugar. Sprinkle the active dry yeast over the surface, stir briefly, and let sit 5–10 minutes until foamy.

Make dough

In a large mixing bowl (or stand mixer bowl), combine 4 cups of the flour and the salt. Add the foamy yeast mixture and 2 tablespoons olive oil. Mix until a shaggy dough forms. Add remaining flour a half-cup at a time until dough is soft, slightly sticky but pulls away from the bowl (about 5–6 cups total depending on humidity).

Knead

Turn dough onto a lightly floured surface and knead by hand 8–10 minutes until smooth and elastic (or knead with a dough hook 6–8 minutes). If dough is too sticky, sprinkle up to 1/4 cup more flour.

First rise

Lightly oil a clean bowl with 1 teaspoon olive oil (reserve remaining oil for filling). Place dough in bowl, cover with plastic wrap or a damp towel, and let rise in a warm draft-free place until doubled in size, about 1 to 1¼ hours.

Divide and rest

Punch the risen dough down and divide into 4 equal portions for large calzones (or 6 for medium). Shape each portion into a tight ball, place on a lightly floured tray, cover, and let rest 15–20 minutes while preparing the filling and preheating the oven.

Cook spinach

Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the chopped red onion and sauté 3–4 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant. Add the fresh spinach in batches, stirring until wilted (about 3–5 minutes total). Remove from heat and transfer spinach-onion mixture to a colander or sieve; press or squeeze gently to remove excess moisture. Let cool slightly.

Combine cheeses and seasoning

In a medium bowl, combine the squeezed spinach mixture with crumbled feta, ricotta, shredded mozzarella, lemon zest, 3/4 tsp salt, 1/2 tsp black pepper, and 1/4 tsp red pepper flakes. Taste and adjust seasoning. The mixture should be moist but not watery; if too wet, squeeze a bit more liquid out of the spinach or add 2–3 tablespoons of extra ricotta to bind.

Preheat oven and prepare pans

Place a baking stone or an inverted heavy baking sheet in the oven and preheat to 475°F (245°C) at least 30 minutes before baking. Line a second baking sheet with parchment if not using a stone. Lightly flour your work surface for rolling.

Roll out dough

Working with one dough ball at a time, roll each ball into a 9–10 inch circle (for 4 calzones) about 1/8–1/4 inch thick. Keep remaining dough covered to prevent drying.

Fill and seal

Place about 1 to 1¼ cups of the spinach-feta filling on one half of each dough circle, leaving a 1-inch border. Wet the edge of the dough lightly with water. Fold the other half of dough over to cover the filling and gently press edges to seal. Crimp the edges by folding and pinching or use a fork to press around the perimeter. Transfer calzone to a piece of parchment on the prepared baking sheet or directly onto the preheated baking stone using a peel.

Egg wash & vent

Whisk the large egg with 1 tablespoon water to make an egg wash. Brush the top of each calzone lightly with egg wash for a glossy finish. Use a sharp knife to make two small slits in the top of each calzone to allow steam to escape.

Bake

Bake calzones on the preheated stone or baking sheet for 12–16 minutes, rotating halfway, until golden brown and the crust is cooked through. Oven times vary; larger calzones may need up to 18 minutes. The internal temperature should reach around 190–200°F (88–93°C) when done.

Rest

Remove calzones from oven and let rest 5 minutes on a cooling rack. This allows filling to settle and makes them easier to slice.

Serve

Serve warm with warmed marinara sauce and fresh basil leaves on the side for dipping or garnish. Slice in half or serve whole.