• 375 g strong white bread flour, plus extra for dusting
  • ½ a 7g sachet fast action dried yeast
  • 2 tsp olive oil, plus extra to grease
  • 450 g young spinach
  • 1 clove garlic, finely chopped
  • 4 medium free-range eggs
  • 125 g mozzarella, cut into small pieces
  • 1 tbsp whole milk, for brushing


  1. 1

    To make the pizza dough, put the flour in a large bowl and stir in the yeast, 1 teaspoon olive oil and about 100ml warm water. Mix together until you have a soft smooth dough. Tip the dough out onto a lightly floured work surface and knead for a good 10-15 minutes until you have a soft stretchy dough.

  2. 2

    Wash the spinach and place in a large saucepan with just the water that clings to its leaves. Heat gently until it wilts, then tip into a colander and leave to cool. When cool enough to handle, squeeze out the excess liquid. Heat the remaining oil and gently cook the finely chopped garlic for just a few seconds, then add the spinach and stir for just 1 minute.

  3. 3

    Lightly dust the work surface with flour, then roll out the dough to 3mm thick, and cut out 4 x 10cm rounds. Spoon the spinach on one side of the circle. Make a well in the spinach, then crack an egg on top (crack it into a bowl first if you like). Sprinkle over the mozzarella. Fold over the dough and crimp to seal. Brush with milk and leave to rise in a warm place, covered with oiled cling film, for up to 40 minutes.

  4. 4

    Meanwhile, preheat the oven to 220°C, fan 200°C, gas 7. Bake the calzones for 12-15 minutes until the pastry is puffed up and golden. The egg will be set inside.

Nutritional Details

Each serving provides
  • Energy 2056kj 491kcal 25%
  • Fat 12.0g 17%
  • Saturates 5.3g 27%
  • Sugars 1.8g 2%
  • Salt 0.38g 6%

% of the Reference Intakes

Typical values per 100g: Energy 1143kj/273kcal

Each serving provides

68.0g carbohydrate 3.1g fibre 25.4g protein

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