Spinach & ricotta calzone

Spinach & ricotta calzone

This Calzone is really filling and a great way to use up any left over spinach. It has mild flavours but add more chilli if you want more of a kick. This would serve 2-3 people depending on how hungry they are!


  • 250g ┬áRicotto cheese
  • 200g Spinach
  • 1 tbsp dried chilli
  • 2 Garlic Cloves, peeled and diced
  • 200g Self Raising Flour
  • 7g Dried yeast
  • 1 tsp Honey
  • 1 glass tepid water
  • 2 tbsp Semolina
  • 2 tbsp Vegetable oil


  1. Mix the yeast, water and honey together and leave aside for approx 10 minutes until a foam has formed.
  2. Add the yeast mixture into the flour and knead until a dough has formed. Cover and leave aside for approx 1 hour until risen.
  3. Meanwhile wilt the spinach in a pan over gentle heat and add the chilli, garlic and Ricotta cheese. Mix until combined and season to taste.
  4. Once risen roll out the dough on a floured surface to a thin layer.
  5. Preheat the oven to 180 degrees.
  6. Place the ricotta mixture on half of the rolled dough and brush some oil on the edges.
  7. Fold over the dough and pleat the edges.
  8. Brush the remaining oil over the top and sprinkle over the Semolina.
  9. Cut some slits into the calzone and pop into the oven for approx 20 mins until golden.

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