Photo: Becky Luigart-Stayner; Styling: Jan Gautro
6 servings

Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

How to Make It

Step 1

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.)

Step 2

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.

Step 3

Preheat oven to 425°.

Step 4

To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.

Step 5

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.

Step 6

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.

Step 7

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

Chef's Notes

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

Ratings & Reviews

oldruth's Review

August 08, 2013
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.

C0c0nut's Review

May 30, 2013
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 buying pre-made dough.

PennyInVA's Review

May 21, 2013

Mswin23's Review

October 31, 2012

skspillman's Review

August 10, 2012
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.

goosesc's Review

February 06, 2012
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!

stephaniekate93's Review

April 27, 2011

cookiemunster's Review

November 11, 2010
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)!

Batch3's Review

September 04, 2010
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!

LisaB1's Review

February 15, 2010
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!