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Mini Spinach-Feta Calzone Pockets (No Phyllo!)

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“I'm on a spinach feta craze right now. I'm not fond of most phyllo doughs but loooove pizza dough. I like calzones that don't have ricotta. How to satisfy all three? This concoction that was a lot of fun to make! Feel free to use another pizza dough recipe or a tube/bag of storebought dough, you need something that yields about one 12" pizza. Some Greek seasoning owuld also probably work great in this. A can with about a 5" diameter works as a nice cutter, so does a 10-oz ramekin or wide biscuit cutter. Cook/prep time doesn't account for the pizza dough. Depending on the dough yield and how much filling you put in each cutout, yields about 10-12 mini calzones.”
READY IN:
40mins
SERVES:
12
YIELD:
12 mini calzones
UNITS:
US

Ingredients Nutrition

Directions

  1. Run the spinach through a food chopper/processor until it has about the same consistency as tabouleh, then put into a mixing bowl.
  2. Finely grate the feta cheese with a grater or food chopper then mix with the spinach.
  3. Add all the other ingredients on the list except the dough to the bowl and mix thoroughly-- except the olive oil, make sure just 1 tablespoon of oil goes in the mix.
  4. Roll the pizza dough onto a floured surface and make cutouts, about 10-12.
  5. Spoon about 3-4 tablespoons of spinach mixture (approx, I just used a serving spoon) into the center of each cutout. Place each cutout on a cookie sheet greased with cooking spray.
  6. Fold the cutouts over so they resemble little calzones. Make sure that there are no pointy edges or tops because they'll burn easily.
  7. With the remaining tablespoon of olive oil, brush the tops of the calzones. About 1 tablespoon should be enough to lightly brush them all.
  8. Bake at 375F for 15-20 minutes or until golden brown on top.

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