Spinach-Feta Calzone Casserole
Ingredients:
For the dough:
2 1/4 teaspoons active-dry yeast
3/4 cup warm water
1 teaspoon olive oil
1 cup all-purpose flour
1 cup white whole wheat flour
1/2 teaspoon salt
For the filling:
1 tablespoon plus 1 teaspoon olive oil, divided
5 garlic cloves, thinly sliced and divided
2 cups chopped onion
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
2 pounds coarsely chopped fresh spinach
3 ounces crumbled feta cheese
Procedure:
To make the dough: In a small bowl, dissolve yeast in the warm water - let stand 5 minutes. Stir in 1 teaspoon oil. In a large bowl, whisk together flours and 1/2 teaspoon salt. Pour in yeast mixture and stir until a dough begins to form. Scoop dough out onto a lightly floured surface and knead until smooth and elastic. Place dough in a large lightly oiled bowl - turn the dough to coat top. Cover and let rise doubled in size. Punch dough down, cover and let rest 5 minutes. Stretch and roll the dough into a 12″ square - carefully transfer dough into an 8″ baking dish coated with nonstick spray - you will want the excess dough to hang over the edges of the dish. Preheat oven to 425 degrees F.
To make the filling: In a small bowl, stir together 2 teaspoon oil and 2 of the thinly sliced garlic cloves. In a large pot, heat remaining 2 teaspoons oil over medium-high heat. Stir in the remaining 3 garlic cloves and chopped onion - cook until the onion has softened and is lightly browned, about 5 minutes. Scoop mixture into a large bowl. Season onion mixture with 1/4 teaspoon salt and pepper - cover to keep warm. Add half of spinach to the pot - cook until the spinach begins to wilt, about 2 minutes. Stir in the rest of the spinach and cook 5 minutes or until all the spinach has wilted. Use a potato ricer or a colander and press most of the liquid out of the spinach - you want it to be barely moist. Stir spinach and the cheese into the onion mixture until well combined. Brush dough with half of garlic-oil mixture and add the spinach mixture on top. Fold excess dough over to cover the filling and brush with remaining garlic-oil mixture. Bake until golden, about 30 minutes. Remove and let sit for 10 minutes before cutting. Makes about 4 servings.
