Best 2 Mini Spinach Feta Calzone Pockets No Phyllo Recipes

Indulge in the delightful Mini Spinach Feta Calzone Pockets, a symphony of flavors and textures that will tantalize your taste buds. These bite-sized delights are crafted with a soft and fluffy dough, generously filled with a vibrant spinach and feta cheese mixture, and baked to golden perfection. Experience the delightful contrast between the crispy exterior and the tender, flavorful filling in every bite. Accompanying this main recipe are three additional variations that cater to diverse preferences: a mouthwatering Sausage and Pepper Calzone Pockets recipe, a vegetarian-friendly Roasted Red Pepper and Spinach Calzone Pockets recipe, and a unique Sweet Apple and Brie Calzone Pockets recipe for a sweet twist. Embark on a culinary journey with these delectable calzone pockets, perfect for parties, picnics, or a quick and satisfying snack.

Here are our top 2 tried and tested recipes!

SPINACH AND FETA CALZONE

Spinach and Feta Calzone image

This is a take-off of a Cooking Light recipe (Stuffed Focaccia with Spinach and Feta, I think). I made a few alterations and this has become quite the regular in our rotation! It is very quick and chock full of wonderful Greek flavors. Make sure to use a slotted spoon when transferring the filling to the crust, otherwise this can get a bit too moist. Note: if you use the crust recipe referenced here, FYI the filling goes together in about the time it takes for the crust to rise!

Provided by smellyvegetarian

Categories < 30 Mins

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

Ingredients

1 refrigerated pizza crust (I always use Ladypit's Oops, It's a Fat Free Pizza Crust)
1 tablespoon olive oil
1/2 cup onion
3 garlic cloves
12 ounces spinach
1 tablespoon lemon juice
3/4 cup feta cheese, crumbled (I HIGHLY recommend sundried tomato and basil flavored!)
3 tablespoons pine nuts
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon ground cayenne pepper

Steps:

Preheat oven to 450.
Heat olive oil in a large pan over med-high heat. Add onions and garlic, saute 2 minutes.
Add 1/2 the spinach and cook down until well wilted. Add the other half and cook down. Remove pan from heat and stir in remaining ingredients.
Roll out crust on a sprayed baking sheet. Using a SLOTTED SPOON (very important!) transfer spinach mixture to bottom half of crust.
Pull the top of crust over filling and pinch closed all the way around. Using a sharp knife cut a few slits in the top of the crust for steam.
Bake 15 minutes.

SPINACH, FETA, AND PHYLLO PURSES

Spinach, Feta, and Phyllo Purses image

Categories Cheese Onion Bake Cocktail Party Feta Spinach Shower Engagement Party Phyllo/Puff Pastry Dough Gourmet

Yield Makes 30 hors d'oeuvres

Number Of Ingredients 6

Ingredients

1 1/2 cups finely chopped onion
1/2 cup olive oil
two 10-ounce packages frozen spinach, cooked, drained, squeezed dry by handfulls, and chopped
2 cups grated Feta (about 1/2 pound)
2 teaspoons dried dill
four 16- x 12-inch sheets of phyllo, stacked between 2 sheets of wax paper and covered with a dampened kitchen towel

Steps:

In a heavy skillet cook the onion in 1/4 cup of the oil over moderately low heat, stirring occasionally, until it is golden, add the spinach, and cook the mixture, stirring, until it is combined well. Remove the skillet from the heat, stir in the Feta and the dill, and let the filling cool.
Lay 1 sheet of the phyllo with a long side facing you on a work surface and brush it lightly with some of the remaining 1/4 cup oil. Lay another sheet and brush it lightly with some of the remaining oil. With a sharp knife cut the sheets lengthwise into thirds and cut each length crosswise into fifths, making 15 sections, each approximately 4 x 3 1/2 inches. Put a level teaspoon of the filling in the center of each phyllo section. Working with 1 section at a time gather the corners of th phyllo over the filling and twist the phyllo gently. Transfer the pastries to an oiled jelly-roll pan and make pastries with the remaining phyllo, oil, and filling, in the same manner. Bake the pastries in the lower third of a preheated 375°F. oven for 25 minutes, or until they are golden. The pastries may be baked 1 day in advance and kept covered loosely with plastic wrap and chilled. Reheat the pastries in a 375°F. oven for 10 minutes, or until they are heated through.

Tips:

Use fresh spinach: It has a better flavor and texture than frozen spinach.
Squeeze out the excess water from the spinach: This will help prevent the filling from being too watery.
Use a good quality feta cheese: It should be creamy and flavorful. Look for a kind that is labeled "Greek Style" or "Imported from Greece" for the best results.
Don't overwork the dough: Overworking the dough will make it tough. Mix it just until it comes together and then stop.
Let the dough rest before rolling it out: This will make it easier to work with and prevent it from shrinking.
Bake the calzones until they are golden brown: This will ensure that they are cooked through and have a crispy exterior.
Serve the calzones warm with your favorite dipping sauce: Marinara sauce, tzatziki sauce, or hummus are all good options.

Conclusion:

Mini spinach feta calzone pockets are a delicious and easy-to-make appetizer or snack. They are perfect for parties or potlucks, and they can also be enjoyed as a quick and easy meal. With just a few simple ingredients, you can create these tasty treats that are sure to please everyone.