Cheddar and Spinach Mini Calzones

Serves 10-12
Time 50 minutes



600g self raising flour 

500g plain or greek yoghurt

1 tsp salt 



2 packed cups blanched spinach, squeezed

1 cup cheddar cheese, grated 

1 cup parmesan cheese, grated

1 egg 

1 garlic clove, microplaned 

1 tsp dried oregano

1/2 tsp chilli flakes 

¼ tsp nutmeg, microplaned

1 tsp salt

1 tsp pepper

1 egg, beaten

2 tbsp water 


1 egg, beaten for egg wash


Preheat the oven to 220°C.

Mix dough ingredients in a large mixing bowl until combined. On a lightly floured surface roll the mixture and knead into a dough ball of a 30-35cm circle. Roll out the dough until flat and even, and cut using an 8-10 cm round cutter into about 12 circles. Place circles on a cornflour dusted baking tray.

In a medium bowl combine the cheddar, parmesan, egg yolk, spinach, garlic, oregano, chilli flakes, nutmeg, salt and pepper.

Place 1 tablespoon of the mixture into half of a dough circle leaving a small border.

In a separate small bowl beat together the egg and 1 teaspoon of water. Brush border with egg mix and fold. Use a fork or your fingers to seal edges. Repeat with the rest of the dough and mixture.

Brush mini calzones with the rest of the egg mix and cut a small slit in the top of each to allow steam to escape.
Sprinkle with extra parmesan. Bake for 15-20 minutes or until golden brown.