SPINACH AND FETA CALZONE

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Spinach and Feta Calzone image

This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!

Provided by smellyvegetarian

Categories     < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 refrigerated pizza crust (I always use Ladypit's Oops, It's a Fat Free Pizza Crust)
1 tablespoon olive oil
1/2 cup onion
3 garlic cloves
12 ounces spinach
1 tablespoon lemon juice
3/4 cup feta cheese, crumbled (I HIGHLY recommend sundried tomato and basil flavored!)
3 tablespoons pine nuts
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper

Steps:

  • Preheat oven to 450.
  • Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
  • Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
  • Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
  • Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
  • Bake 15 minutes.

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