Friday, May 06, 2005

Spinach-Feta Calzone Casserole

Spinach-Feta Calzone Casserole (Adapted from CL)

For the dough

2 1/4 teaspoons active-dry yeast
3/4 cup warm water
1 teaspoon olive oil
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 teaspoon salt

For the filling

1 tablespoon plus 1 teaspoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups chopped onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3 ounces crumbled feta cheese

To make the dough

In a small bowl, dissolve yeast in the warm water - let stand 5 minutes. Stir in 1 teaspoon oil.

In a large bowl, whisk together flours and 1/2 teaspoon salt. Pour in yeast mixture and stir until a dough begins to form. Scoop dough out onto a lightly floured surface and knead until smooth and elastic.

Place dough in a large lightly oiled bowl - turn the dough to coat top. Cover and let rise doubled in size.

Punch dough down, cover and let rest 5 minutes. Stretch and roll the dough into a 12" square - carefully transfer dough into an 8" baking dish coated with nonstick spray - you will want the excess dough to hang over the edges of the dish.

Preheat oven to 425

To make the filling

In a small bowl, stir together 2 teaspoon oil and 2 of the thinly sliced garlic cloves.

In a large pot, heat remaining 2 teaspoons oil over medium-high heat. Stir in the remaining 3 garlic cloves and chopped onion - cook until the onion has softened and is lightly browned, about 5 minutes. Scoop mixture into a large bowl. Season onion mixture with 1/4 teaspoon salt and pepper - cover to keep warm.

Add half of spinach to the pot - cook until the spinach begins to wilt, about 2 minutes. Stir in the rest of the spinach and cook 5 minutes or until all the spinach has wilted. Use a potato ricer or a colander and press most of the liquid out of the spinach - you want it to be barely moist. Stir spinach and the cheese into the onion mixture until well combined.

Brush dough with half of garlic-oil mixture and add the spinach mixture on top. Fold excess dough over to cover the filling and brush with remaining garlic-oil mixture.

Bake until golden, about 30 minutes. Remove and let sit for 10 minutes before cutting.

Makes about 4 servings.

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  1. This looks good. May use the filling in a filo crust for spanikopita!

  2. Claire - I wondered if it would work just as well with Phyllo - I don't see why not!