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Prep Time 45 mins
Total Time 45 mins
Course Main Course
Cuisine European
Servings (Default: 4)


For the yeast dough:

For the filling:

Calzone Alla Spinaci
Calzone Alla Spinaci
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  1. Thaw the spinach leaves in a colander so that the liquid can drain off. For the dough, sieve the flour into a large bowl.
  2. Crumble the yeast in the warm water, add the sugar and stir well.
  3. Then pour into the flour and knead with salt and oil to form a smooth dough that should no longer stick. Correct with a little flour or water if necessary. Cover with a slightly damp kitchen towel and let rise in a warm place for about 1 hour.
  4. Peel the onion, chop it finely and sauté in heated olive oil until translucent. Briefly squeeze the spinach on the sieve and add to the onions. Squeeze the garlic cloves. Now dice the ham and grate the pecorino. Mix the ham, pecorino and cream cheese with the spinach. Finally, season with salt, pepper and nutmeg.
  5. Meanwhile preheat the oven to 220 ° C.
  6. Knead the dough briefly again on a floured work surface, then cut into four equal pieces.
  7. Roll out each piece of dough and fill it with a quarter of the spinach mixture. Place on a greased tray, brush with egg yolk or sprinkle with cheese if you like.
  8. Bake in the preheated oven for about 15-20 minutes.