Time: 45-50 minutes
Recipe by: Rosie Mansfield, Good Chef Bad Chef
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 garlic clove, microplaned
1 tsp dried oregano
1 pinch chili flakes
¼ tsp nutmeg, microplaned
Salt & pepper
1 egg, beaten
2 tbsp water
1 egg, beaten for eggwash
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 a 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, chili 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 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.