Spinach and Feta-Stuffed Calzones

Spinach and Feta-Stuffed Calzones (Adapted from CL)

1 tablespoon olive oil
1/2 cup chopped onion
3 garlic cloves, minced
6 ounces arugula
6 ounces baby spinach
2/3 cup golden raisins
3 tablespoons pine nuts, toasted
2 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh oregano
salt and fresh ground black pepper
3 ounces (about 3/4 cup) crumbled feta cheese
16 ounces prepared whole-wheat pizza dough (I used our favorite recipe)
1 tablespoon milk
1 tablespoon water
1 ounce (about 1/4 cup) fresh grated Parmesan cheese

Preheat oven to 450 degrees.

In a large skillet, heat oil over medium. Stir in onion - cook until softened, about 4 minutes. Add garlic and cook until fragrant, about 1 minute. Add arugula and stir until wilted down, about 1 minute. Stir in spinach - cook, stirring, until wilted. Stir in raisins, pine nuts, lemon juice and oregano - season to taste with salt and fresh ground black pepper. Remove from the heat and set aside to cool slightly. Using a slotted spoon, transfer mixture to a medium bowl, leaving most of the liquid behind. Stir in feta cheese. Drizzle in reserved liquid, if needed, to moisten.

Divide dough into 4 equal pieces. On a lightly floured surface, stretch each piece of dough into a rough rectangle large enough to hold a quarter of the filling. Evenly divide the arugula and spinach mixture between one side of each dough rectangle. Fold plain side of dough over the filling and press edges together with a fork to seal. Transfer calzones to a baking sheet coated with cooking spray. Using a knife, cut a slit in the top of each calzone.

In a small bowl, stir together milk and water. Evenly brush mixture over the calzones - scatter the tops with Parmesan. Place into the oven and bake until golden, about 12 to 16 minutes. Remove and let cool slightly before serving.

Makes 4 servings.

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