Greek Calzone Recipe

Bloom yeast: in a small bowl combine warm water (about 105–115°F / 40–46°C), sugar and active dry yeast. Stir and let sit 5–10 minutes until foamy.

Combine dry ingredients: in a large bowl whisk together 3 cups flour and 1 tsp salt.

Make dough: add foamy yeast mixture and 2 tbs olive oil to the flour. Stir until a shaggy dough forms, then turn onto a lightly floured surface and knead 6–8 minutes until smooth and elastic. If dough is sticky add up to 2 more tbs flour as needed.

First rise: place dough in a lightly oiled bowl, cover with plastic wrap or a towel and let rise in a warm place until doubled, about 60–75 minutes.

Divide and rest: punch dough down and divide into 2 equal pieces for two medium calzones. Cover and let rest 10 minutes before shaping.

Melt butter: in a small saucepan over medium heat melt 2 tbs unsalted butter.

Make roux: add 2 tbs flour and cook, whisking constantly, 1 minute to remove raw flour taste.

Add milk: slowly whisk in 1 cup whole milk until smooth. Bring to a gentle simmer, whisking until thickened, about 3–4 minutes.

Flavor: stir in 1 tsp minced garlic, 1 tsp salt, 1 tsp black pepper, 1 tbs grated Parmesan and 1/2 tsp lemon zest (optional). Remove from heat and let cool slightly.

Prepare spinach: if not already wilted, sauté fresh spinach in a dry skillet over medium heat 1–2 minutes until just wilted. Transfer to a bowl, cool slightly and squeeze out excess moisture. Chop roughly if leaves are large.

Combine filling: in a medium bowl mix together 1 cup ricotta, 1.5 cups shredded mozzarella, 3/4 cup crumbled feta, the drained/wilted 2 cups spinach, mashed roasted garlic (about 6 cloves), 1/2 cup halved pitted kalamata olives, 1 cup diced seeded roma tomatoes, 1 tsp dried oregano, 1/4 tsp red pepper flakes, 1/2 tsp salt and 1/2 tsp black pepper. Stir in about 3/4 cup of the prepared white sauce (reserve remaining sauce to spoon when serving) to bind the filling — mixture should be moist but not runny.

Preheat oven: preheat oven to 475°F (245°C). If using a pizza stone, place it in oven to heat. Line a baking sheet with parchment if not using a stone.

Shape calzones: on a lightly floured surface roll each dough piece into a 9–10 inch circle. Spoon half the filling onto one side of each circle, leaving a 1-inch border.

Seal: brush the exposed border with a little water, fold dough over to enclose filling, pressing edges to seal. Crimp edges with a fork to ensure sealed seams. Cut 1–2 small slits in top for steam venting.

Egg wash and finish: beat 1 egg with 1 tsp water and brush each calzone lightly with egg wash. Drizzle with 1/2 tbs olive oil for a golden finish. Optionally sprinkle a pinch of oregano on top.

Bake: transfer to the preheated stone or baking sheet and bake 12–16 minutes until golden brown and internal temperature reaches ~200°F (93°C). Rotate halfway if necessary for even browning.

Rest: remove from oven and let calzones rest 5 minutes before cutting to keep filling from spilling.

Warm marinara: heat 1 cup marinara in a small saucepan or microwave until warmed through.

Plating

Place calzone on plate, spoon remaining white sauce or warm marinara on the side (or both). Garnish with a drizzle of olive oil and fresh basil leaves if desired. Serve immediately.