Dairy-Free Spinach Calzone
Craving a delicious homemade calzone but need to keep it dairy-free? This Dairy-Free Spinach Calzone recipe is a flavorful and satisfying option perfect for vegans and those with dietary restrictions. Featuring a soft, golden dough made from scratch and stuffed with a creamy dairy-free ricotta filling enhanced with sautéed spinach, garlic, and aromatic Italian seasoning, these calzones are both wholesome and indulgent. Nutritional yeast adds a cheesy depth without the need for dairy, while crushed red pepper flakes give an optional spicy kick. Ready in just over an hour, this recipe is ideal for weeknight dinners or weekend meals, and pairs perfectly with your favorite marinara sauce for dipping. Easy to prepare and baked to perfection, these spinach calzones will quickly become a family favorite. Whether you’re vegan or simply exploring dairy-free dishes, this recipe delivers authentic Italian comfort in every bite!
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Recipe Information
Ingredients
- 300 g All-purpose flour
- 2.25 tsp Active dry yeast
- 180 ml Warm water
- 1 tsp Sugar
- 1 tsp Salt
- 2 tbsp Olive oil
- 200 g Fresh spinach
- 150 g Dairy-free ricotta (e.g., almond or tofu-based)
- 2 cloves Garlic
- 2 tbsp Nutritional yeast
- 1 tsp Italian seasoning
- 0.5 tsp Ground black pepper
- 0.25 tsp Crushed red pepper flakes (optional)
- 1 tbsp Unsweetened dairy-free milk (e.g., almond, oat, or soy)
Instructions
In a small bowl, combine the warm water, sugar, and active dry yeast. Let sit for 5-10 minutes until the mixture is frothy.
In a large mixing bowl, combine the flour and salt. Add the yeast mixture and olive oil, mixing until the dough comes together.
Knead the dough on a floured surface for 5-7 minutes until smooth and elastic. Place it in a lightly oiled bowl, cover with a clean towel, and let it rise for 1 hour, or until doubled in size.
While the dough is rising, prepare the filling. Heat 1 tablespoon of olive oil in a pan over medium heat and sauté the garlic until fragrant, about 1 minute.
Add the fresh spinach to the pan and cook until wilted. Remove from heat, drain any excess liquid, and let it cool slightly.
In a medium bowl, combine the sautéed spinach, dairy-free ricotta, nutritional yeast, Italian seasoning, black pepper, and red pepper flakes (if using). Mix well and set aside.
Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper.
Once the dough has risen, punch it down and divide it into 4 equal portions. Roll each portion into a circle about 6 inches in diameter.
Place a quarter of the filling onto one half of each dough circle, leaving a border around the edges.
Brush the edges of the dough circles with a small amount of dairy-free milk to help seal. Fold the other half of the dough over the filling to create a half-moon shape. Press the edges firmly with your fingers or a fork to seal.
Transfer the calzones to the prepared baking sheet. Brush the tops lightly with olive oil to promote browning.
Bake in the preheated oven for 20-25 minutes, or until the calzones are golden brown and crisp.
Allow the calzones to cool for a few minutes before serving. Enjoy them warm with your favorite marinara or dipping sauce!
Nutrition Facts
Calories |
1713 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2768 mg | 120% | |
| Total Carbohydrate | 256.3 g | 93% | |
| Dietary Fiber | 20.5 g | 73% | |
| Total Sugars | 6.5 g | ||
| Protein | 55.7 g | 111% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 433 mg | 33% | |
| Iron | 25.1 mg | 139% | |
| Potassium | 902 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
