Spinach-Feta Calzone Casserole

  • carolfitz Posted: 03/12/09
    Worthy of a Special Occasion

    Cheated in major way and used Pillsbury pizza dough, rolled to 12" square. Also added 2 links of hot italian turkey sausage, broken into bite-size bits, when cooking onions. (spinach-sausage bread is common in our local Italian bakeries) We loved this. Strong recommendation even though washing three bags of spinach is less-than-fun.

  • queenieking Posted: 02/02/10
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    Yummy! We loved it. The red pepper/feta/garlic was flavorful without being heavy at all. And the dough is easy to make if you allow enough time.

  • Batch3 Posted: 09/04/10
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    This was really tasty and not hard to make, but as others mentioned, I think there are some easy time-savers that I'll use in the future, including store-bought dough and frozen spinach (probably one 10 oz package). I also included one cup of feta. Tasty!

  • cookiemunster Posted: 11/11/10
    Worthy of a Special Occasion

    I've made this a few times - love it. To save time, I make the dough the night before, and refrigerate it then pull it out a couple hours prior to assembly. I've substituted both goat cheese, and Swiss cheese for the feta - and both were quite tasty! I add some diced tomatoes as well. It's delicious leftover (if you have any)!

  • LisaB1 Posted: 02/15/10
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    Excellent! I used a pre-made whole wheat dough from Trader Joes, doubled the amount of feta, and added spinach and feta chicken and turkey sausages. I'll definitely make this one again!

  • goosesc Posted: 02/06/12
    Worthy of a Special Occasion

    Easy and delicious. Ate this for dinner one night, as well as a few lunches with the leftovers. Made me want the real deal (spanakopita) though!

  • skspillman Posted: 08/10/12
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    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.

  • C0c0nut Posted: 05/30/13
    Worthy of a Special Occasion

    This took me 3 hours. (Not including the dough rising). Here are some hints. Cut up the onion the night before. I used frozen birds eye spinach. 3 - 10oz boxes. Let them thaw over night. Be sure to get ALL the water out of them after you cook them. Don't bother making the dought. I followed the dough recipe exactly and didn't have enough dough. I ended up going to the store to buy pre-made pizza dough. I used minced garlic instead of garlic cloves. I doubled the cheese. In all honestly, the dough part was the biggest problem. I would make this again with some good adjustments....like buying pre-made dough.

  • oldruth Posted: 08/08/13
    Worthy of a Special Occasion

    I use whatever pizza dough recipe is the fastest, and sometimes I have a piece in the freezer that I thaw and use. I rarely have spinach in the garden, so I make this with Tuscan kale, red Russian kale, and collards. I've made it with cottage cheese, mozzarella, Parmesan, and feta---they all work. If you use kale, saute it longer than spinach. Also, a cast iron frying pan is a better casserole---it's round, so everyone gets an equal piece of the pie. I have also added sausage-flavored soy crumbles to it. I usually serve it with coleslaw or carrots or crudités.


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