|Title:||Spinach and Feta Calzone|
|Category:||Main Dishes - Clean (Only natural/organic ingredients), Vegetarian|
1 t active dry yeast
3/4 c warm water
3/4 t sea salt
3/4 t raw sugar (or other sweetener)
2 c whole wheat pastry flour
2 t extra-virgin olive oil
1 T extra-virgin olive oil
1 medium onion- diced
4 garlic cloves- minced
1 bunch spinach- washed and stemmed
1 t marjoram
Black pepper- freshly ground
Red pepper flakes
3/4 c feta cheese- crumbled
|Directions:||1. Dissolve yeast in warm water and add salt, sugar, flour and 2 t oil. Form dough into a ball. Knead for 10 minutes and smooth into a ball. Place in an oiled bowl and cover with oiled plastic wrap. Let rise for 1 1/2 hours. Punch down. Place the risen dough on a floured board. Gently stretch and shape the dough into a 10- to 14-inch square, and let it rest while you make the filling.
2. Preheat your oven to 350F. Heat 1 T olive oil in a medium skillet over medium heat and saute the onion for 5 minutes. Add the minced garlic and cook for 3 minutes. Add the spinach leaves and toss them in the oil. Lightly cook until wilted. Set aside to cool.
3. Take your square of dough and spoon the vegetable filling down the center. Sprinkle with herbs, sea salt and freshly ground pepper. Add a pinch of red pepper flakes and top with crumbled feta. Fold over one side of the dough to cover the filling, like a blanket, and fold the opposite side over the first side. Pinch and seal the ends and seal any seams. Bake in a 350F oven for 20 to 30 minutes, until the bread is baked to a golden brown. Let it cool. Serve at room temperature, slicing the calzone into 2-inch servings.