Sandra's Creamy Cheese & Spinach Calzone
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
5 cups baby spinach, fresh1/2 red onion, diced3 garlic cloves, minced or grated1 tbsp olive oil, extra virgin3 cups of part-skim Ricotta 2 cups mozzarella cheese, part-skim1/4 cup of feta 1/4 cup of grated parmesan1 egg, large1/2 tsp nutmeg1/2 tsp Morton Lite Salt1/2 tsp Black Pepper1 tsp onion powder1/2 tsp garlic powder10 to 12 fresh basil leaves, chopped8 pitas, Joseph's Flax, Oat Bran, Whole Wheat Pita
Number of Servings: 8
Preheat oven to 400 degrees.
Heat 1 tbsp extra virgin olive oil in a large skillet or saucepan over medium heat; add red onion and saute for about 2 minutes. Mince or grate garlic and add to onions to saute for an additional 2 to 3 minutes. Add the baby spinach and let wilt, it will take several minutes, just stay with it and stir it every so often. Once the spinach is totally wilted, turn off the burner and set the mixture off the stovetop to let it cool off.
In a mixing bowl, mix the second group of ingredients together until throughly mixed. Once the spinach mixture has cooled, add it to the cheese mixture and stir well.
Now take your pita and on one side make a cut across 3/4 of the center in order to open the pita up from one side. This is where you are going to put the cheese & spinach mixture. Do not press to hard with your knife or you will cut through both sides of the pita bread... it is very thin. Once you have an opening created, take a small spoon and spoon the cheese & spinach mixture into the pita. Be careful not to fill it too full. Each pita would take about 1/2 of a cup of mixture. On one half of the pita you will want to spread just a little bit of the cheese mixture to act as the glue to hold the pita together when you fold it inhalf.
Now fold it in half and the "glue" should hold it just fine. Place on ungreased baking sheet and repeat the process until you have all 8 pitas ready. Cook for 20 minutes.
We like to serve them with crushed tomatoes on top. We just open a can of crushed tomatoes and use straight from the can. The cool of the crushed tomatoes with the heat of the calzone makes it a wonderful combination. If you do use 1/4 cup of crushed tomatoes on your calzone it will add the following to the nutrtional count:
1/4 cup crushed tomatoes: 20 calories, 0 Total Fat, 95 mg Sodium, 4 g Total Carb and 1 g Protein
NOTE: You could add other ingredients in the middle of the pita before folding. For example, I put 8 pieces of Turkey Pepperoni on the "glue" so that when the pita is folder you can see the pepperoni sticking out a little bit. My son loves pepperoni so that just made it for him.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYSUNBEAM.
Preheat oven to 400 degrees.
Heat 1 tbsp extra virgin olive oil in a large skillet or saucepan over medium heat; add red onion and saute for about 2 minutes. Mince or grate garlic and add to onions to saute for an additional 2 to 3 minutes. Add the baby spinach and let wilt, it will take several minutes, just stay with it and stir it every so often. Once the spinach is totally wilted, turn off the burner and set the mixture off the stovetop to let it cool off.
In a mixing bowl, mix the second group of ingredients together until throughly mixed. Once the spinach mixture has cooled, add it to the cheese mixture and stir well.
Now take your pita and on one side make a cut across 3/4 of the center in order to open the pita up from one side. This is where you are going to put the cheese & spinach mixture. Do not press to hard with your knife or you will cut through both sides of the pita bread... it is very thin. Once you have an opening created, take a small spoon and spoon the cheese & spinach mixture into the pita. Be careful not to fill it too full. Each pita would take about 1/2 of a cup of mixture. On one half of the pita you will want to spread just a little bit of the cheese mixture to act as the glue to hold the pita together when you fold it inhalf.
Now fold it in half and the "glue" should hold it just fine. Place on ungreased baking sheet and repeat the process until you have all 8 pitas ready. Cook for 20 minutes.
We like to serve them with crushed tomatoes on top. We just open a can of crushed tomatoes and use straight from the can. The cool of the crushed tomatoes with the heat of the calzone makes it a wonderful combination. If you do use 1/4 cup of crushed tomatoes on your calzone it will add the following to the nutrtional count:
1/4 cup crushed tomatoes: 20 calories, 0 Total Fat, 95 mg Sodium, 4 g Total Carb and 1 g Protein
NOTE: You could add other ingredients in the middle of the pita before folding. For example, I put 8 pieces of Turkey Pepperoni on the "glue" so that when the pita is folder you can see the pepperoni sticking out a little bit. My son loves pepperoni so that just made it for him.
Number of Servings: 8
Recipe submitted by SparkPeople user LADYSUNBEAM.
Nutritional Info Amount Per Serving
- Calories: 392.0
- Total Fat: 22.7 g
- Cholesterol: 94.7 mg
- Sodium: 846.0 mg
- Total Carbs: 16.7 g
- Dietary Fiber: 4.4 g
- Protein: 33.5 g
Member Reviews