Difficult Difficulty
50 Min Preparation Time
Step: 1 / 15

Thaw the spinach. Heat the milk.

Step: 2 / 15

Crumble the yeast into the milk and add 1 tsp salt.

Step: 3 / 15

Wash the parsley, pat dry and finely chop the leaves. Add to the milk, reserving 2 tbsp.

Step: 4 / 15

Mix the flours, add to the yeast milk and mix to a pliable dough.

Step: 5 / 15

Cover the dough and leave to rise in a warm place for 30-40 minutes, until doubled in size.

Step: 6 / 15

Meanwhile, wash, peel and coarsely grate the potatoes.

Step: 7 / 15

Drain the spinach and chop finely. Peel and finely dice the onion.

Step: 8 / 15

Toast the pine nuts in a dry pan until lightly golden. Remove and set aside.

Step: 9 / 15

Heat the oil in a pan and fry the onion over a medium heat until softened.

Step: 10 / 15

Add the potatoes and spinach to the pan and cook until the liquid evaporates. Add the remaining parsley and paprika, and season with salt and pepper.

Step: 11 / 15

Crumble the feta cheese. Add cream cheese and feta cheese to the spinach, gently mix and leave to cool.

Step: 12 / 15

Knead the dough again. Divide into 8 portions and roll out each one to a 12cm round.

Step: 13 / 15

Add some potato and spinach mixture to each round, sprinkle with pine nuts and fold in half to enclose the filling.

Step: 14 / 15

Press the edges well to seal and brush with condensed milk to glaze.

Step: 15 / 15

Place the calzones on a baking tray lined with baking paper and bake in a preheated oven at 200°C (180°C fan, gas 6) for 20 minutes.

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