Dinner: Spinach-Feta Calzone Casserole Recipe | MyRecipes

Recipe by Lia Huber Readers love a one-dish meal; this updated casserole is a cross between a vegetarian calzone and the classic Greek dish spanakopita.

Ingredients

1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100 ° to 110 °)
1 teaspoon olive oil
2 cups all-purpose flour (about 9 ounces)
1/2 teaspoon salt
Cooking spray

Instructions

To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 °), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
Punch dough down; cover and let rest 5 minutes. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.
Preheat oven to 425 °.
To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.
Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat. Add remaining 3 garlic cloves and onion; sauté 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently. Add remaining spinach; cook 5 minutes or until spinach wilts. Place spinach in a colander; press until barely moist. Add spinach and cheese to onion mixture, stirring until well combined.
Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture. Bake at 425 ° for 30 minutes or until golden. Let stand 10 minutes.

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