Preparation
Thaw the spinach. Heat the milk.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_1_M.jpg)
Crumble the yeast into the milk and add 1 tsp salt.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_2_M.jpg)
Wash the parsley, pat dry and finely chop the leaves. Add to the milk, reserving 2 tbsp.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_3_M.jpg)
Mix the flours, add to the yeast milk and mix to a pliable dough.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_4_M.jpg)
Cover the dough and leave to rise in a warm place for 30-40 minutes, until doubled in size.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_5_M.jpg)
Meanwhile, wash, peel and coarsely grate the potatoes.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_6_M.jpg)
Drain the spinach and chop finely. Peel and finely dice the onion.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_7_M.jpg)
Toast the pine nuts in a dry pan until lightly golden. Remove and set aside.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_8_M.jpg)
Heat the oil in a pan and fry the onion over a medium heat until softened.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_9_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_10_M.jpg)
Crumble the feta cheese. Add cream cheese and feta cheese to the spinach, gently mix and leave to cool.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_11_M.jpg)
Knead the dough again. Divide into 8 portions and roll out each one to a 12cm round.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_12_M.jpg)
Add some potato and spinach mixture to each round, sprinkle with pine nuts and fold in half to enclose the filling.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_13_M.jpg)
Press the edges well to seal and brush with condensed milk to glaze.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_14_M.jpg)
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.
![](https://blog.liebherr.com/wp-content/lh-recipe-images/000538/000538_step_15_M.jpg)