Spinach and Ricotta Calzone

Ingredients

• 320 g strong white flour
• 3 g fast-action dried yeast
• 8 g salt
• 250 g spinach
• 250 g ricotta
• 40 g parmesan, grated
• a good grating of nutmeg
• 1 tbsp olive oil, for brushing

Method

1. Make the dough

   Knead the flour, yeast, salt and 200 ml cool water to a smooth dough, then prove covered until doubled, about 2 hours.

   2 h

2. Heat the oven

   Heat the oven with a stone or heavy tray inside at its maximum for 30 minutes.

   30 min

3. Wilt and wring out the spinach

   Wilt the spinach in a dry hot pan, cool it, then squeeze it dry in your hands until no more water comes. Skip this and the filling weeps and bursts the seam in the oven.

   3 min

4. Mix the filling

   Chop the squeezed spinach and fold it through the ricotta with the parmesan, nutmeg and plenty of black pepper. Taste it — ricotta needs more salt than seems reasonable.

5. Fill and seal

   Stretch each dough ball to a round, pile filling on one half leaving a clear 3 cm border, fold over and crimp the edge firmly. Cut two small vents in the top so steam escapes upward instead of blowing out the side.

6. Bake

   Brush with oil and bake on the hot stone until deep gold and firm.

   13 min