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.