The Puff Pastry Calzone with Spinach and Potatoes is the perfect solution when you want something tasty, quick and sure to please everyone. A golden, crispy crust hides a soft and comforting filling, where the delicacy of the potatoes meets the flavor of the spinach and the gooey note of scamorza cheese.
It’s a simple but surprising recipe, ideal for an informal dinner, an appetizer that’s out of the ordinary, or to bring to the table when you have guests and want to impress without complicating things. The beauty of this calzone is the balance of flavors and textures: creamy inside, crunchy outside.
Plus, it’s prepared in a few steps with genuine ingredients we often already have in the kitchen. One of those clever recipes that save the evening, perfect to customize to your taste.
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- Difficulty: Very easy
- Cost: Economical
- Preparation time: 25 Minutes
- Cooking time: 20 Minutes
- Portions: 2 People
- Cooking methods: Oven
- Cuisine: Italian
- Energy 941.70 (Kcal)
- Carbohydrates 64.68 (g) of which sugars 2.02 (g)
- Proteins 25.01 (g)
- Fat 64.76 (g) of which saturated 9.64 (g)of which unsaturated 39.31 (g)
- Fibers 4.31 (g)
- Sodium 1,514.00 (mg)
Indicative values for a portion of 310 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Puff Pastry Calzone with Spinach and Potatoes
- 1 sheet puff pastry
- 5 oz spinach, cooked, boiled
- 1 potato, peeled, cooked, boiled
- 3 oz scamorza cheese
- 1 tablespoon butter
- 1 pinch nutmeg
- 3 pinches salt
- 1 teaspoon olive oil
Preparation of the Puff Pastry Calzone with Spinach and Potatoes
Pass the boiled potato through a potato ricer and collect the purée in a bowl.
Season with a pinch of salt and the nutmeg, mixing well.
Cut the scamorza into cubes.
In a pan melt the butter, then add the spinach. Lightly salt and let it flavour for a few minutes. Remove from the heat.Roll out the puff pastry on your work surface and spread the potato cream and spinach over one half. Finally add the scamorza cubes.
Fold the other half of the pastry over to form the calzone, and seal the edges well.
Place the calzone on a baking sheet lined with parchment paper and brush the surface with olive oil. Bake in a preheated oven at 356°F for 20-25 minutes.
Storage of the Puff Pastry Calzone with Potatoes and Spinach
The puff pastry calzone with spinach and potatoes can be stored in the refrigerator, well sealed in an airtight container, for 2 days.
Before serving, I recommend reheating it in the oven at 356°F for a few minutes, so it will become crisp again like freshly made.
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FAQ
Can I use frozen spinach?
Yes, you can safely use frozen spinach. I recommend, however, squeezing it well after cooking to remove excess water.
What can I substitute for scamorza?
You can substitute it with provola, well-drained mozzarella, or any other semi-melting cheese of your choice.
Can I prepare it in advance?
Of course! You can assemble the calzone a few hours in advance and keep it raw in the refrigerator, ready to bake when needed.
How to prevent the pastry from getting soggy?
Make sure the filling is well drained and not too hot before filling the pastry.
Can I add other ingredients?
Yes, you can enrich it with cooked ham, speck, or even a little Parmesan for a more pronounced flavor.
