Italian

Spinach, caramelised onion and goat’s cheese calzone

Name: Spinach, caramelised onion and goat’s cheese calzone
Prep time: 25 min
Cook time: 80 min
Total time: 105 min
Yield: 2 large calzone
Cuisine: /italian
Ingredients: 60ml olive oil; 7g sachet dried instant yeast; 200g 00 flour; 200g spelt flour; 3 red onions, thinly sliced; 20.00 ml balsamic vinegar; 500g baby spinach leaves; 75g olive; 20.00 ml roughly chopped marjoram; 200g soft goat’s cheese; 1 egg yolk, lightly beaten

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25m

1h 20m

2 large calzone

Spinach, caramelised onion & goat’s cheese calzone

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by Cherie Hausler

Food writer

Oct 08, 2015

Substitute takeaway pizza with Cherie Hausler’s rustic calzone stuffed with spinach, caramelised onion and goat’s cheese.

1/4 cup (60ml) extra virgin olive oil
7g sachet dried instant yeast
1 1/3 cups (200g) 00 flour
1 1/4 cups (200g) wholemeal spelt flour
3 red onions, thinly sliced
1 tbs balsamic vinegar
500g baby spinach leaves
1/2 cup (75g) pitted kalamata olives, halved
1 tbs roughly chopped marjoram
200g soft goat’s cheese
1 egg yolk, lightly beaten

Method

1.

In a jug, combine 1 tbs oil, 1 cup (250ml) warm water and 2 tsp salt. Place yeast and flours in an electric mixer with a dough hook. With the motor running, slowly add liquid. Mix for 10 minutes or until a soft, elastic dough. Cover with a tea towel. Rest in a warm place for 1 hour or until doubled.
2.

Meanwhile, preheat oven to 200°C. Heat 1 tbs oil in a pan over medium heat. Cook onion and vinegar, stirring, for 10 minutes. Reduce heat to low, cover and cook for 40 minutes, stirring occasionally, until caramelised. Season and set aside.
3.

Add remaining 1 tbs oil to a pan over medium heat. Cook spinach for 1 minute, then transfer to a bowl with olives and marjoram. Season.
4.

Punch down dough, then halve. Roll out 1 portion into a 30cm circle. Place on a floured baking tray. Leaving a 3cm edge, place half onion on dough in a semi-circle. Top with half the spinach and cheese. Brush dough edge with yolk, then fold over to make a crescent shape. Push out excess air, then crimp and fold edge. Repeat with remaining dough and filling. Bake for 20-25 minutes until golden, then serve.