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Freshly baked Greek Yogurt Spinach Calzone
Calzone filled with creamy spinach, yogurt, and mozzarella

Greek Yogurt & Spinach Calzone

Author: Flavelo
Recipes Main Courses
This recipe dresses up the flavors of 'Spanakopita' in an Italian calzone. Using thick Greek yogurt in the filling adds a creamy, tangy layer that keeps the dish lighter than pure cheese versions. The classic duo of spinach and garlic provides depth and vitamins.
🕒 Prep Time 1 hr 30 mins
🍳 Cook Time 20 mins
⌛ Total Time 1 hr 50 mins
🍽️ Servings 4 servings
🔥 Calories 610 kcal
🌍 Cuisine Mediterranean

Ingredients

Equipment Needed

  • Skillet
  • Strainer
  • Baking Sheet

Allergen Information

⚠️ Wheat
⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Make the dough: knead flour, salt, yeast, water, and oil into a smooth ball. Let rise for 1 hour.

Tip: Calzone dough is slightly stiffer than pizza dough to hold the filling.
2 ✓

Sauté chopped garlic in a little oil, add spinach and wilt (2-3 mins). Let cool, then squeeze out all excess water.

Tip: Hot spinach would melt the cheese too early and kill the yogurt cultures (though baking kills them anyway, texture matters).
3 ✓

Mix drained spinach with Greek yogurt, mozzarella, and oregano.

Tip: Use only strained, thick yogurt, or the filling will be soupy.
4 ✓

Divide dough into 4, roll out. Spread tomato sauce, then pile on the spinach-yogurt mix.

Tip: Tomato acidity cuts through the richness of the cheese.
5 ✓

Seal calzones (fold and crimp), poke holes, and brush with egg.

Tip: You can sprinkle sesame seeds on the egg wash for texture.
6 ✓

Bake at 425°F (220°C) for 15-20 minutes until golden.

Tip: Wait 5 minutes before slicing to let the filling set.

Recipe FAQ

My bottom crust is soggy.
You didn't remove enough water from the spinach or yogurt. Squeeze spinach dry by hand and use only thick, strained yogurt.
Can I use frozen spinach?
Yes, thaw it and squeeze out absolutely all the water before using.

Ingredients

  • 4 cups All-Purpose Flour
  • 1 packet Active Dry Yeast (0.25 oz)
  • 1 1/4 cups Warm Water
  • 2 tsp Salt
  • 2 tbsp Olive Oil
  • 3/4 cup Thick Greek Yogurt
  • 1 1/2 cups Shredded Mozzarella
  • 1/2 cup Thick Tomato Sauce
  • 7 oz Fresh Spinach
  • 2 cloves Garlic
  • 1 tsp Dried Oregano
  • 1 large Egg (for wash)