Calzone with spinach

Ingredients for 1 servings:

• 500 g flour
• 1 cube of yeast
• ¼ liter of lukewarm water
• 2 tsp salt
• 1 egg(s)
• 7 tbsp olive oil
• 1 kg spinach, fresh
• 1 onion(s), finely diced
• 3 cloves garlic, finely chopped
• 1 egg yolk
• 250 g ham, cooked, diced
• 100 g Parmesan, grated
• 2 tbsp capers
• n. B. Pfeffer
• e.g. nutmeg, grated

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 55 minutes

For the dough: Place flour in a bowl and make a well in the center. Crumble in the yeast and dissolve it in the warm water. Cover the dough and let it rise in a warm place for 20 minutes. Add salt, 3 tablespoons of oil, and the egg, and knead well until you have a smooth dough. Let it rise for another 20 minutes (as before). Filling: Cook the spinach in salted water for 5 minutes. Remove and let it cool, then roughly chop. Mix the onion, spinach, and garlic and fry in the remaining olive oil in a non-stick pan. Add the diced ham, capers, and grated cheese and sauté briefly. Season with salt, pepper, and nutmeg. Make the calzone: Divide the yeast dough in half. Roll out each half to the size of a baking sheet. Place one half on a baking sheet lined with baking paper. Spread the spinach mixture on top, making sure not to fill it all the way to the edge. There should be about a 1cm edge over the top. Place the other half of the dough on top of the spinach mixture and gently press the edges down. Prick the dough lightly with a fork and brush with egg yolk. Cover with a cloth and let it rise a third time (about 15 minutes). Meanwhile, preheat the oven to 200°C (180°C fan-assisted oven). Bake the calzone on the middle rack for about 30 minutes. TIP: It’s best to roll out the second half of the dough on a piece of baking paper. Then roll it up with the baking paper and roll it out again on the spinach mixture so that the baking paper rests on top, allowing it to be removed.