SILVERBEET and FETTA CALZONE
by
JAMIE GANNON
Click play to watch Jamie make the recipe
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Yield 4
Prep time
10 MinCook time
15 MinTotal time
25 MinSilverbeet and Feta Calzone
Level up your weeknight dinners with these Silverbeet and Feta Calzones! Packed with garlicky greens, and creamy fetta, and wrapped in golden, crispy dough, this $10 dinner is a budget-friendly flavour bomb. Perfect for a quick, delicious family meal.
Ingredients
- 4 x 200g RDM dough balls
- 1 x bunch silverbeet or rainbow chard
- 10g crushed garlic
- 2 x lemons
- 1 pack 200g Riverina Dairy Co. fetta cheese
- Sea salt / cracked pepper
- Extra Virgin Olive Oil
- Semolina to roll dough
Instructions
- Wash and remove stalks from silverbeet. Slice the stalks into 5mm pieces and set aside. (rip or tear leaves from the stalk)
- Add the silverbeet to a small blender. Pulse until it is roughly chopped.
- Heat your pan with a splash of olive oil. Add silverbeet stalks to the pan with crushed garlic, and cook for 5-6 mins. Remove from heat and set aside to cool.
- Grab the bowl with the silverbeet leaves. Add the juice and zest of one lemon and massage in until the leaf softens. Crumble half the feta cheese into the bowl and add the cooked stalks to the mixture and combine. Place to the side
- Roll each dough ball out to roughly the size of a dinner plate using the semolina so the dough doesn't stick to your bench.
- Place sliverbeet mix into the middle of the dough. Crumble remaining fetta over the top of the silverbeet mix of each calzone – pinching the edges as seen – repeat this process 4 times.
- Place the calzones on a baking tray. Brush with EVOO and bake in the oven at 200 degrees for 15-20 mins in the unox casa. Lower heat, less time first and test with oven at home. Pinch of salt. Until golden brown.
- Serve with a slice of lemon.
