Ricotta and Spinach Calzones: A Delicious Twist on a Classic Italian Favorite

Few things evoke the warmth and comfort of Italian cuisine quite like a perfectly baked calzone. These golden, folded pockets of dough, filled with rich cheeses, fresh vegetables, and savory herbs, are both satisfying and versatile. Among the most beloved variations is the Ricotta and Spinach Calzone, a delicious blend of creamy ricotta cheese and vibrant spinach that combines to create a filling that’s both indulgent and nutritious.

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Originating from Naples, Italy, calzones were traditionally a way to take pizza ingredients “to go,” folded into a portable, sealed parcel that could be enjoyed anytime, anywhere. Over time, calzones have evolved from simple street food to a beloved dish served in homes and restaurants worldwide. The ricotta and spinach filling is especially popular due to its perfect balance of creamy texture, mild flavor, and the wholesome goodness of leafy greens.

This recipe is ideal for anyone who loves the taste of classic Italian flavors but wants a dish that’s a bit more substantial than a pizza slice. Whether you’re preparing a quick weeknight dinner, a crowd-pleasing appetizer, or a portable lunch, ricotta and spinach calzones offer a delightful combination of convenience, comfort, and flavor.

What makes ricotta and spinach calzones truly special is their balance of textures and flavors. The dough provides a crisp, golden exterior with a chewy, satisfying bite, while the filling is creamy and fresh with subtle hints of garlic, nutmeg, and herbs. Baked until golden brown and served warm, calzones are a perfect harmony of rustic charm and elegant taste.

In this comprehensive guide, we will delve deep into every aspect of crafting the perfect ricotta and spinach calzone. From making your own pizza dough to selecting the freshest ingredients, from preparing a flavorful filling to mastering folding and baking techniques, this article will equip you with all the knowledge and tips needed to create restaurant-quality calzones at home.

Additionally, we’ll explore variations to cater to dietary preferences and creative twists that bring exciting new flavors to this traditional dish. You’ll also find guidance on storage, reheating, and serving suggestions to make the most of your homemade calzones.

Whether you are a seasoned cook or new to Italian cooking, this detailed guide will inspire and empower you to bring the joy of ricotta and spinach calzones to your table. So, roll up your sleeves, preheat your oven, and get ready to embark on a delicious culinary journey that celebrates the best of Italian comfort food.

Step-by-Step Instructions for Ricotta and Spinach Calzones

Making ricotta and spinach calzones from scratch involves several key stages: preparing the dough, creating the filling, assembling the calzones, and baking them to golden perfection. Each step is essential to achieving a perfect balance of crispy crust and creamy, flavorful filling.

Step 1: Prepare the Pizza Dough

Time required: 1.5 to 2 hours (including rising time)
Purpose: A well-made dough provides the foundation—light, chewy, and crispy once baked.

Ingredients for the dough:

• 3 ½ cups all-purpose flour (plus extra for dusting)

• 1 packet (2 ¼ teaspoons) active dry yeast

• 1 ¼ cups warm water (about 110°F/43°C)

• 2 tablespoons olive oil

• 1 teaspoon sugar

• 1 teaspoon salt

Instructions:

1. In a small bowl, combine the warm water, sugar, and yeast. Stir gently and let it sit for 5–10 minutes until foamy and activated.

2. In a large mixing bowl, combine the flour and salt.

3. Make a well in the center and pour in the yeast mixture and olive oil.

4. Stir with a wooden spoon or your hands until a rough dough forms.

5. Transfer the dough to a floured surface and knead for 8–10 minutes until smooth and elastic.

6. Form the dough into a ball and place it in a lightly oiled bowl, turning to coat all sides.

7. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm place for 1 to 1 ½ hours, or until doubled in size.

Pro Tip: If short on time, you can use store-bought pizza dough, but homemade dough makes a big difference in flavor and texture.

Step 2: Prepare the Spinach and Ricotta Filling

Time required: 15–20 minutes
Purpose: The filling must be flavorful, well-seasoned, and not too watery to avoid soggy calzones.

Ingredients for the filling:

• 10 ounces fresh spinach (or 1 package frozen spinach, thawed and drained)

• 1 ½ cups ricotta cheese (preferably whole milk for creaminess)

• ½ cup shredded mozzarella cheese

• ¼ cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1 teaspoon dried Italian herbs (or a mix of oregano, basil, thyme)

• ¼ teaspoon freshly grated nutmeg (optional)

• Salt and freshly ground black pepper to taste

Instructions:

1. If using fresh spinach, rinse thoroughly and chop roughly.

2. Heat a large skillet over medium heat and add a tablespoon of olive oil.

3. Add the minced garlic and sauté for 30 seconds until fragrant.

4. Add the spinach and cook, stirring, until wilted (about 3–5 minutes).

5. Remove from heat and transfer to a colander or fine sieve to drain excess moisture. Press with a spoon to remove as much liquid as possible.

6. In a mixing bowl, combine the ricotta, mozzarella, Parmesan, cooked spinach, and Italian herbs.

7. Season with salt, pepper, and nutmeg. Mix thoroughly until creamy and well combined.

Tip: Excess moisture is the enemy of calzones. Make sure your spinach is very well drained.

Step 3: Preheat the Oven and Prepare Baking Sheet

Time required: 10 minutes
Purpose: A hot oven ensures a crispy crust and perfectly baked calzones.

1. Preheat your oven to 475°F (245°C).

2. Line a baking sheet with parchment paper or lightly grease it to prevent sticking.

Step 4: Divide and Roll Out the Dough

Time required: 10–15 minutes
Purpose: Proper dough handling ensures evenly sized calzones with a good crust-to-filling ratio.

1. Punch down the risen dough to release air bubbles.

2. Divide it into 6 equal portions for medium-sized calzones.

3. On a lightly floured surface, roll out each portion into a circle roughly 8 inches in diameter.

4. Keep the other dough portions covered with a towel to prevent drying out.

Step 5: Fill the Calzones

Time required: 10 minutes
Purpose: Proper filling technique prevents leaks and ensures a well-sealed calzone.

1. Place about ¼ to ⅓ cup of the ricotta and spinach filling on one half of each dough circle, leaving a 1-inch border around the edges.

2. Avoid overfilling, as it makes sealing difficult and increases the risk of leaking during baking.

Step 6: Seal and Shape the Calzones

Time required: 10 minutes
Purpose: Sealing is critical to trap the filling and create the characteristic folded shape.

1. Lightly brush the edges of the dough with water or beaten egg (for a shiny, golden finish).

2. Fold the dough over the filling to form a half-moon shape.

3. Press the edges firmly together, then crimp with your fingers or a fork to ensure a tight seal.

4. Place the calzones seam side down on the prepared baking sheet.

Step 7: Optional — Add Egg Wash and Venting

Time required: 5 minutes
Purpose: Egg wash adds color and shine; vents allow steam to escape preventing sogginess.

1. Brush the tops of each calzone with beaten egg for a glossy finish.

2. Using a sharp knife, cut one or two small slits in the top of each calzone to allow steam to escape during baking.

Step 8: Bake the Calzones

Time required: 15–20 minutes
Purpose: Baking until golden and bubbly ensures a perfect crust and cooked filling.

1. Bake in the preheated oven for 15–20 minutes or until the calzones are golden brown and sound hollow when tapped.

2. Rotate the baking sheet halfway through baking for even cooking.

Step 9: Cool and Serve

Time required: 5 minutes
Purpose: Resting allows the filling to set slightly for easier slicing.

1. Remove calzones from the oven and let them cool on a wire rack for 5 minutes.

2. Serve warm with marinara sauce or a simple side salad.