Popeye’s Spinach Calzones
A yummy calzones recipe with some muscle!
The Particulars of Parsley: Parsley was a staple in ancient Greek remedies as well as in Indian Ayurvedic medicine. Traditionally, parsley had been used as a remedy to control spasms,circumvent flatulence, and to relieveheartburn and menstrual disorders. The root, seeds, and leaves of parsley each possesses medicinal attributes. To aid in the disappearance of bruises, crush some parsley leaves and apply them as a compress to the black and blue area.
According to various superstitions parsley is known as the Devil's Herb because rumor has it that the parsley seed has to journey to Hades and back nine times before it will sprout. No doubt this superstition developed in response to parsley’s unusually long period of germination. Further, many believed that if parsley was planted in a garden and it failed to sprout, the devil surely inhabited the garden bed.
Other folk tales tell us that women, not men, should plant parsley, and even then only when the church bells sound. On the other hand,someregions subscribe to the principle that Good Friday is the only day that women should plant parsley seeds.
Manypeople were of the opinion that to plant parsley in the first place was an invitation for death to visit the family within a year’s time.Similarly, transplanting parsley was clearly asking for trouble as it would bring disease and disaster to that family’s domicile.
To continue, there was a popular belief in Devonshire that, in any house in which the woman wore the pants in the family, parsley refused to grow.Perhaps this superstition had arisen due to the fact thatthe woman forced the man to do her bidding, which of course included the planting of parsley. Well, everybody knows that parsley won’t grow if it is planted by a man, thus; it follows: no parsley, thenit is the woman whoruns the show.
Along these same lines if a garden exhibited an outstanding crop of parsley, this too was an indicator that, "she who must be obeyed" resides within.
At one time, it was considered bad juju to give parsley away, as in doing so meant giving away your own good luck,in kind.
Yields 4 calzones
Spinach Filling Ingredients:
8oz frozen chopped spinach, thawed, squeezed and drained.
2 eggs, beaten
8oz ricotta Cheese
1 ½ cups of grated mozzarella cheese
½ cupgrated parmesan cheese
½ cupcrumbled feta cheese, crumbled
3 TBSPof a fresh, chopped herb mixture: parsley, basil, thyme, rosemary, and oregano.
Salt and pepper to taste
1 beaten egg + 1TBSP of water for egg wash
Ingredients for the Calzone dough:
1 package active dry yeast
1 cup warm water
1 ¼ cups of cold water
2 TBSPs olive oil
5¼ cups all-purpose flour
¼ cup all-purpose flour
Non-stick cooking spray
1.Dissolve yeast in a cup of warm water in a bowl. Set aside for five minutes.
2. In a bowl,combine1 ¼ cups cold water, olive oil, sugar and salt.Whisk together to mix well.
3.Combine 5-1/4 cups of flour, theyeast and cold water mixture in a mixing bowl that has a flat dough attachment.
4.Mix on low speed until the dough begins totake shape; about 7 minutes.
5.Allow to rest for 2 minutes.
6.Mix at low speed for an additional 6 minutes until the calzone dough is smooth.
7.Knead the dough for 2 more minutes while adding the remaining 1/4 cup flour – 1 TBSP at a time.
8.The dough should be a little sticky when done.
9.Coat the inside of 2 large zip-lock bags with cooking spray.
10.Separate dough and place each portion in a prepared zip-lock bag.
11.Seal and refrigerate overnight
12.Yields two crusts; about 14 servings
13.Allow the calzone dough to come to room temperature before using.
14. You can freeze the dough in freezer bags fortwo months. Refrigerate dough overnight before use.
Preheat oven 400°. Line twobaking or cookie sheets with baking paper.
In a bowl, combine all filling ingredients and stir to mix well.
With a rolling pin, roll out ¼ of the dough to create a 10” circle that is about ¼” thick.
Divide the filling mixture into fourths and spread 1/4 of it over the doughcircle. Brush half of the edge with the egg wash,and then fold and stretch the dough over the filling to create ahalf-moon shape.Press and crimp edges to seal.
Make 2 small cutsatop the calzone and brush the top withthe egg wash.Place on the prepared baking sheets.
Repeat procedure to make three more calzones.
Bake 25 minutes until golden.