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Spinach and Feta Calzone

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“This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450.
  2. Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
  3. Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
  4. Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
  5. Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
  6. Bake 15 minutes.

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