Mini Spinach Feta Calzone Pockets No Phyllo
Indulge in these Mini Spinach Feta Calzone Pockets—delightful handheld treats that deliver big Mediterranean flavors without the fuss of phyllo dough. Made with a simple yogurt-based dough, these golden pockets are filled with a savory mixture of sautéed garlic, wilted spinach, and tangy feta, perfectly seasoned with oregano and black pepper. With just 20 minutes of prep time and a quick bake, these easy-to-make calzones are ideal for party appetizers, lunchbox additions, or a light snack. Serve them warm or at room temperature for a versatile dish that’s bursting with homemade goodness and healthy greens. Perfectly flaky, satisfying, and family-friendly, these pockets are your shortcut to Mediterranean bliss!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 3 tablespoons Olive oil
- 0.75 cups Plain Greek yogurt
- 2 cups Fresh spinach, chopped
- 0.75 cups Feta cheese, crumbled
- 2 cloves Garlic, minced
- 1 piece Egg, beaten
- 0.25 teaspoons Ground black pepper
- 0.5 teaspoons Dried oregano
Instructions
Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Whisk together until evenly mixed.
Add the olive oil and Greek yogurt to the bowl. Mix the ingredients with a spoon until a shaggy dough forms.
Transfer the dough to a floured surface and knead for 2-3 minutes until the dough is smooth and pliable. Cover it with a clean towel and set aside while preparing the filling.
In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
Add the chopped spinach to the skillet and cook for 2-3 minutes until wilted. Remove from heat and allow to cool slightly.
In a mixing bowl, combine the cooked spinach, crumbled feta cheese, ground black pepper, and dried oregano. Stir until well mixed.
Divide the dough into 8 equal portions. Roll each portion into a circle approximately 4 inches in diameter.
Place 1-2 tablespoons of the spinach feta mixture in the center of each circle. Fold the dough over the filling to create a half-moon shape and press the edges together to seal. Use a fork to crimp the edges for an extra seal.
Place the calzone pockets on the prepared baking sheet. Brush each pocket with beaten egg for a golden finish.
Bake in the preheated oven for 15-18 minutes or until golden brown.
Remove from the oven and let the mini calzones cool slightly before serving. Enjoy them warm or at room temperature!
Nutrition Facts
Calories |
1984 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 92.3 g | 118% | |
| Saturated Fat | 35.8 g | 179% | |
| Polyunsaturated Fat | 4.1 g | ||
| Cholesterol | 353 mg | 118% | |
| Sodium | 4208 mg | 183% | |
| Total Carbohydrate | 209.8 g | 76% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 10.5 g | ||
| Protein | 78.4 g | 157% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1251 mg | 96% | |
| Iron | 17.3 mg | 96% | |
| Potassium | 1410 mg | 30% | |
*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.
