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Spinach and ricotta calzone recipe

Spinach and ricotta calzone recipe

7 ratings

Give pizza night a twist and try this spinach and ricotta calzone recipe. The cheesy spinach filling is wrapped in ready-made pizza dough for an easy midweek meal - add a simple tomato salad and dinner is served! See method

  • Serves 4
  • 15 mins to prepare and 40 mins to cook
  • 507 calories / serving


  • 1 tbsp plus 1 tsp olive oil
  • 1 onion, finely chopped
  • 350g frozen spinach
  • 2 garlic cloves, crushed
  • 25g Parmesan, finely grated
  • 200g ricotta
  • 400g ready-rolled pizza dough
  • 6 salad tomatoes, sliced
  • 2 tsp extra-virgin olive oil

Each serving contains

  • Energy

  • Fat

    18g 26%
  • Saturates

    8g 38%
  • Sugars

    13g 14%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 64.4g Protein 20.4g Fibre 7.5g


  1. Heat 1 tbsp oil in a frying pan over a medium heat. Add the onion and fry for 8 mins until softened but not golden. Add the spinach and 100ml water. Stir briefly, then cover with a lid. Cook for 5 mins, then remove the lid and turn the heat up to high. Cook for a further 5 mins until the water from the spinach has evaporated.
  2. Lower the heat to medium again and stir the garlic into the spinach. Fry for 2 mins, then fold in the Parmesan and ricotta until well mixed. Season and remove from the heat. Leave to cool slightly.
  3. Heat the oven to gas 6, 200°C, fan 180°C. Unravel the pizza dough on the paper that it comes with and cut into 4 even rectangles, cutting through the paper too, using scissors to help if needed. Divide the cooled filling onto one side of each of the rectangles, leaving a 1cm border; fold the empty side over the filling. Crimp both sides of the dough together by pulling the base piece up and over the lid and crimp together.
  4. Transfer to a baking sheet using the baking paper it’s on to help you. Bake for 20 mins until the dough is golden and puffed. Serve alongside the tomatoes drizzled in the extra-virgin olive oil and season.

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