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.
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.
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.
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.
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)!
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!