I used a refrigerated thin-crust pizza dough instead of making the dough from scratch. I also found I hadn't read the recipe carefully enough and only had one bag of spinach instead of the two I would have needed to have two pounds as called for. I didn't chop the spinach, just wilted the leaves as soon as they came out of the bag. Although next time I will definitely use the amount of spinach called for, this was still a tasty dish.
Spinach-Feta Calzone Casserole
Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.
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- Calories: 275
- Calories from fat: 23%
- Fat: 7.1g
- Saturated fat: 2.7g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 0.9g
- Protein: 11.7g
- Carbohydrate: 43.2g
- Fiber: 5.4g
- Cholesterol: 13mg
- Iron: 6.5mg
- Sodium: 576mg
- Calcium: 240mg
- 1 package dry yeast (about 2 1/4 teaspoons)
- 3/4 cup warm water (100Â° to 110Â°)
- 1 teaspoon olive oil
- 2 cups all-purpose flour (about 9 ounces)
- 1/2 teaspoon salt
- Cooking spray
- 1 tablespoon olive oil, divided
- 5 garlic cloves, thinly sliced and divided
- 2 cups thinly vertically sliced onion (about 1 medium)
- 1/4 teaspoon salt
- 1/4 teaspoon crushed red pepper
- 2 pounds coarsely chopped fresh spinach
- 3/4 cup (3 ounces) crumbled feta cheese
- To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.
- Preheat oven to 425°.
- To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.
- Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.
- Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425° for 30 minutes or until golden. Let stand 10 minutes.
- Wine note: Feta cheese is incredibly wine friendly, suitable with white, rosé, or even lighter reds. And a sauvignon blanc, like Chateau Ste. Michelle Columbia Valley ($10), is ideal with the Mediterranean flavors of Spinach-Feta Calzone Casserole. The wine's tangy acidity acts like a squeeze of lemon to punch up the flavors, while the salty cheese emphasizes the citrus fruit notes of the wine. --Jeffery Lindenmuth
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.
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