Recipe for four
Ingredients:
Dough:
3 cups white flour
2 tablespoons olive oil
1 pack of dry yeast
1 teaspoon salt
1 teaspoon sugar
Filling
1 large onion thickly chopped
2 bunches Fresh Spinach
1 cup feta cheese (grated)
1 cup emental cheese (grated)
1 egg
3 tablespoons olive oil
Salt and pepper
Preparation
Dough: In a cup pour 1/3 of warm water. Add the yeast and the sugar and stir to mix the ingredients. Let it stand for about 10 minutes until the mixture swell.
In the meantime in a bowl mix the flour with the salt and then add the olive oil. Mix with your hands until the oil is spread everywhere. Then add the mixture of the yeast and the water. Continue working with your hands the mixture and have next to you ½ cup of water in room temperature. Add water in the dough slowly and keep working it with your hands.
The dough by now should feel soft and easy to handle. If it is sticky add some extra flour and work it until it is not. It should take you 8-10 minutes to work the dough very well. As soon as the dough is ready cover it with a clean cloth in the bowl and let it stand for at least 30 minutes.
Filling: The filling is much easier to prepare. In a pan add the olive oil and cook the onion until it becomes glossy. In the meantime have the spinach cleaned and cut into big parts with your hands. That is, each spinach leaf should not be cut in more than three parts.
Add the spinach in the pan. Do not worry if the spinach looks too much for your pan as it will shrink in less than a 1/3 of its original size as soon as it starts to cook. When the spinach is reduced in size, season with salt and pepper, and remove it from the fire. Let it cool completely. As soon as it is cold enough add in the pan the feta and the emental cheese. Stir the ingredients all together and add the egg. Continue stirring until the egg is mixed with the rest ingredients and cannot be seen anymore.
Divide the dough into 4 parts. Punch each part down until the air comes out and make it flat in a round shape with a thickness of about 1/2 cm. Take a normal serving plate of a round shape and turn it over the dough. Start cutting the dough with a knife around the edges of the plate creating a perfect circle shape for the dough. Remove the extra dough and keep the one you just shaped. Take enough filling and place it over the half side of the circle. Take the empty side of the dough and cover the side with the filling. Use a fork to press down the edges of the pastry leaving no space for the filling to come out. Use this technique for the rest of your dough. Make sure you do not overfill your calzones. As soon as you are done lightly cut your calzones over their top allowing it to «breath» a little bit. Brush them lightly with some olive oil. Let them stand for at least 20 minutes before you bake them.
Preheat your oven and set it on 180oC. Bake your calzones in this temperature for 25 minutes or until they receive a goldish color. Enjoy!
Dough:
3 cups white flour
2 tablespoons olive oil
1 pack of dry yeast
1 teaspoon salt
1 teaspoon sugar
Filling
1 large onion thickly chopped
2 bunches Fresh Spinach
1 cup feta cheese (grated)
1 cup emental cheese (grated)
1 egg
3 tablespoons olive oil
Salt and pepper
Preparation
Dough: In a cup pour 1/3 of warm water. Add the yeast and the sugar and stir to mix the ingredients. Let it stand for about 10 minutes until the mixture swell.
In the meantime in a bowl mix the flour with the salt and then add the olive oil. Mix with your hands until the oil is spread everywhere. Then add the mixture of the yeast and the water. Continue working with your hands the mixture and have next to you ½ cup of water in room temperature. Add water in the dough slowly and keep working it with your hands.
The dough by now should feel soft and easy to handle. If it is sticky add some extra flour and work it until it is not. It should take you 8-10 minutes to work the dough very well. As soon as the dough is ready cover it with a clean cloth in the bowl and let it stand for at least 30 minutes.
Filling: The filling is much easier to prepare. In a pan add the olive oil and cook the onion until it becomes glossy. In the meantime have the spinach cleaned and cut into big parts with your hands. That is, each spinach leaf should not be cut in more than three parts.
Add the spinach in the pan. Do not worry if the spinach looks too much for your pan as it will shrink in less than a 1/3 of its original size as soon as it starts to cook. When the spinach is reduced in size, season with salt and pepper, and remove it from the fire. Let it cool completely. As soon as it is cold enough add in the pan the feta and the emental cheese. Stir the ingredients all together and add the egg. Continue stirring until the egg is mixed with the rest ingredients and cannot be seen anymore.
Divide the dough into 4 parts. Punch each part down until the air comes out and make it flat in a round shape with a thickness of about 1/2 cm. Take a normal serving plate of a round shape and turn it over the dough. Start cutting the dough with a knife around the edges of the plate creating a perfect circle shape for the dough. Remove the extra dough and keep the one you just shaped. Take enough filling and place it over the half side of the circle. Take the empty side of the dough and cover the side with the filling. Use a fork to press down the edges of the pastry leaving no space for the filling to come out. Use this technique for the rest of your dough. Make sure you do not overfill your calzones. As soon as you are done lightly cut your calzones over their top allowing it to «breath» a little bit. Brush them lightly with some olive oil. Let them stand for at least 20 minutes before you bake them.
Preheat your oven and set it on 180oC. Bake your calzones in this temperature for 25 minutes or until they receive a goldish color. Enjoy!
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