Calzones spanakopita

Calzones spanakopita

Preparation 15 min. Cooking 31 min.

6 portions


  • Cedar frozen spinach (2 packs of 500g each)
  • 250g of crumbled feta cheese
  • 5 eggs (3 whole and 2 yolks)
  • 125 ml (1/2 cup) grated parmesan cheese
  • 3 sheets of 25 cm (10 in) puff pastry
  • 1 onion, diced
  • 30 ml (2 tbsp) chopped garlic
  • 125 ml (1/2 cup) chopped fresh parsley


  1. Preheat the oven to 180C (350F).
  2. In a skillet, heat a little olive oil over low-medium heat. Cook the onion and garlic for 1 to 2 minutes. Remove from the heat and let cool.
  3. Squeeze the spinach between your hands to remove as much water as possible.
  4. In a bowl, combine the spinach with the feta, 3 whole eggs, Parmesan, onion, garlic and parsley. Salt and pepper.
  5. Cut each puff pastry in half on the diagonal to form triangles.
  6. In the center of each triangle, distribute the spinach preparation, leaving a free edge of 2 cm (3/4 in).
  7. In a small bowl, whisk the egg yolks with a little water. Brush the free edges of the triangles with egg yolks.
  8. Fold a point on the long side of each triangle over the opposite point to form a smaller triangle. Brush the tops of the calzones with the remaining egg yolks. Press the edges with a fork to seal the calzones.
  9. On a baking sheet lined with parchment paper, place the calzones.
  10. Bake for 30 to 35 minutes.