Small calzoni with spinach

Ingredients for 8 servings:

• 10 g yeast
• 300 g flour
• 1 tsp salt
• 3 tbsp olive oil
• 500 g spinach
• 250 g onion(s), cut into fine strips
• 1 clove(s) garlic, finely diced
• 150 g cheese, grated
• 50 g pine nuts, roasted
• Salt and pepper, ground
• 1 pinch(s) nutmeg, freshly grated
• some oil for the tray
• some cheese, grated
• 1 pinch(s) of sugar
• Water

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Mix the yeast with 150 ml of lukewarm water, 1 teaspoon of salt, and sugar. Add the flour while stirring. Add 1 tablespoon of oil and knead the dough with the dough hook of the mixer until it is smooth and pulls away from the edges. Cover and let rise in a warm place for 20-30 minutes. Preheat the oven to 200 degrees Celsius, 180 degrees Celsius fan/convection oven, or gas mark 3. Heat 1 tablespoon of oil in a pan. Sauté the onions and garlic. Add the spinach, cover and sauté briefly, then uncovered for 2-3 minutes. Knead the dough again and divide into 8 portions. Shape into approximately 5 mm thin sheets of dough and place on the oiled baking sheet. Mix the spinach and cheese, season with spices, and place portions onto the sheets of dough. Sprinkle with pine nuts. Fold the pastry parcels together, press the edges together, brush with the remaining oil, and sprinkle with cheese. Bake on the middle rack of the oven for about 20 minutes.