Spinach and Feta Calzone Cassorole Recipe

Looking for an easy Spinach and Feta Calzone Cassorole recipe? Learn how to make Spinach and Feta Calzone Cassorole using healthy ingredients.


Submitted by melissapierce

Makes 6 servings



Wine note: Feta cheese is incredibly wine friendly, suitable with white, rosÚ, or even lighter reds. And a sauvignon blanc, like Chateau Ste. Michelle Columbia Valley ($10), is ideal with the Mediterranean flavors of Spinach-Feta Calzone Casserole. The wine's tangy acidity acts like a squeeze of lemon to punch up the flavors, while the salty cheese emphasizes the citrus fruit notes of the wine. --Jeffery Lindenmuth Lia Huber, Cooking Light, APRIL 2007

Recipe Ingredients for Spinach and Feta Calzone Cassorole

1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100░ to 110░)
1 teaspoon olive oil
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
1 Cooking spray

Filling:
1 tablespoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups thinly sliced onion (about 1 medium)
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds chopped fresh spinach
3/4 cup (3 ounces) crumbled feta cheese

Recipe Directions for Spinach and Feta Calzone Cassorole

  1. Preparation

  2. To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85░), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

  3. Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.

  4. Preheat oven to 425░.

  5. To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.

  6. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sautÚ 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.

  7. Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425░ for 30 minutes or until golden. Let stand 10 minutes.

Categories

Main Dish

Nutrition Facts
Serving Size 287.2g
Amount Per Serving
Calories
286
Calories from Fat
74
% Daily Value*
Total Fat
8.2g
13%
Saturated Fat
3.4g
17%
Trans Fat
0.0g
Cholesterol
17mg
6%
Sodium
624mg
26%
Potassium
991mg
28%
Total Carbohydrates
43.0g
14%
Dietary Fiber
5.4g
22%
Sugars
3.2g
Protein
12.3g
Vitamin A 286% Vitamin C 77%
Calcium 26% Iron 36%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in cholesterol
  • High in iron
  • Very high in manganese
  • High in magnesium
  • High in riboflavin
  • High in selenium
  • High in thiamin
  • Very high in vitamin A
  • Very high in vitamin C
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