Spinach Feta Calzone Other languages: de · en Servings: 5
Ingredients
900 g Frozen Spinach 450 g Flour 1 tsp Salt 3 Tbsp Oil 200 ml Luke-Warm Water 20 g Fresh Yeast 2 Onions 400 g Champignons 300 g Feta 4 cloves Garlic 1 bunch Basil (chopped) Butter Salt Pepper Nutmeg White Wine Lemon Juice Coarse Salt Olive Oil
Prep
900 g Frozen Spinach
Thaw spinach. E.g. in a pot, cover spinach with water and bring it to a boil until the spinach is thawed.
450 g Flour 1 tsp Salt 3 Tbsp Oil 200 ml Luke-Warm Water 20 g Fresh Yeast
Dissolve yeast in water, then mix all ingredients and work into a smooth dough. Cover and let rise for at least one hour.
Mise en Place
2 Onions
Dice two onions.
400 g Champignons
Clean mushrooms. Cut small mushrooms into quarters, larger mushrooms into sixths.
300 g Feta
Cut feta into 1cm cubes.
Assembly
Butter 4 cloves Garlic Salt Pepper Nutmeg Thawed Spinach Half the Onions
Melt a bit of butter in a pan. Crush the garlic and add it to the pan with half the onions. Sauté until translucent. Add the thawed spinach. Season with salt, pepper and nutmeg, then remove from heat.
Butter White Wine Lemon Juice Diced Mushrooms Other Half of the Onions
Melt a bit of butter in a pan. Add the other half of the onions. Sauté until translucent. Add mushrooms and briefly continue cooking. Add a bit of white wine and a dash of lemon juice. Season with salt and pepper and reduce.
1 bunch Basil (chopped) Coarse Salt Olive Oil Dough Spiced Spinach Cooked Mushrooms Diced Feta
Roll out dough to twice the size of a baking tray. Spread spinach on bottom half, then champignons, then feta and finally the basil. Fold empty half of dough over and seal. Punch holes into the top with a fork. Spread olive oil on top and season with coarse salt. Transfer to lined baking tray and let rest for 30 minutes.
Cooking
Pre-heat oven to 220°C convection. Bake calzone for 12-15 minutes.