220g ricotta cheese
100g mozzarella cheese, grated
280g frozen spinach, thawed and drained
1 tablespoon olive oil
1 egg yolk
1 garlic clove, crushed
1 1/2 teaspoon fresh oregano, chopped
1/2 teaspoon chilli flakes
1 kg pizza dough
Egg wash - two beaten eggs mixed with two tablespoons of milk
1/2 cup grated parmesan cheese
Grease and line a baking tray with baking paper.
In a bowl, add ricotta, mozzarella, spinach, olive oil, egg yolk, garlic, oregano and chilli flakes and mix well to combine.
On a floured bench, cut ball of pizza dough into four equal pieces. Roll out each quarter to be about 1cm thick, forming a large circle.
Place a quarter of the spinach and ricotta mixture onto one half of each of the pizza circles. Brush the outside rim of the circles with egg wash. Fold the side of pastry which doesn’t have any mixture over the top of the spinach and ricotta, then pinch the edges together. Repeating with remaining calzone.
Place the finished calzones on the baking tray and brush with calzone. Cut 3 small slits in the top of each calzone.
Bake in a 260c over for 8 minutes. Then remove, brush with more egg wash and top with parmesan, then cook for another 7 minutes.