Spinach and Ricotta Calzone
Indulge in the cheesy, garlicky goodness of a homemade Spinach and Ricotta Calzone—a comforting blend of fresh spinach, creamy ricotta, and melted mozzarella, seasoned with a hint of nutmeg and black pepper. Encased in a golden, crispy pizza dough shell, this Italian-inspired dish is perfect for weeknight dinners or casual gatherings. With its flaky crust and savory filling, this calzone strikes the perfect balance of flavor and texture. Easy to prepare in just under an hour, it’s a wholesome, satisfying meal that pairs beautifully with marinara for dipping or a crisp side salad. Whether you're a fan of classic Italian cuisine or looking to expand your repertoire, this spinach and ricotta calzone will become an instant favorite.
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 6 cups Fresh spinach
- 1 cup Ricotta cheese
- 1 cup Mozzarella cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 1 piece Egg, beaten
- 0.125 teaspoon Nutmeg, ground
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons All-purpose flour (for dusting)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
Add the fresh spinach to the skillet and cook until wilted, about 3-4 minutes. Remove from heat and let cool slightly.
In a large mixing bowl, combine the ricotta cheese, shredded mozzarella, grated Parmesan, beaten egg, ground nutmeg, salt, and black pepper. Mix until well combined.
Squeeze out any excess liquid from the cooked spinach, then chop it finely. Add the chopped spinach to the cheese mixture and stir until fully incorporated.
Lightly dust a clean work surface with flour. Roll out the pizza dough into a large circle, about 12 inches in diameter.
Spoon the spinach and ricotta filling onto one-half of the dough, leaving a 1-inch border around the edges.
Fold the other half of the dough over the filling to form a half-moon shape. Press the edges together firmly, then crimp with a fork to seal.
Carefully transfer the calzone to the prepared baking sheet. Cut a few small slits on top of the calzone to allow steam to escape.
Bake in the preheated oven for 20-25 minutes, or until the calzone is golden brown and crisp.
Let the calzone cool for 5 minutes before slicing and serving. Enjoy!
Nutrition Facts
Calories |
527 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 1139 mg | 50% | |
| Total Carbohydrate | 54.6 g | 20% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 0.6 g | ||
| Protein | 29.2 g | 58% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 457 mg | 35% | |
| Iron | 5.2 mg | 29% | |
| Potassium | 234 mg | 5% | |
*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.
