Silverbeet Calzones Recipe

Sometimes it can be hard to think what to cook for dinner whether it’s for one or for a family. But these silverbeet calzones by Sophie Guidolin, author and founder of THE BOD are simply delicious and will probably be one of your top choices for a while.

Ingredients
1 ½ cups (300g) white quinoa
2 teaspoons vegetable stock powder
½ teaspoon baking powder
3 eggs
2 tablespoons extra virgin olive oil
1 small onion (80g), sliced thinly
2 cloves garlic, crushed
1 bunch rainbow silverbeet (750g), chopped coarsely
1 cup (240g) reduced-fat firm ricotta
1 tablespoon quinoa flakes
½ teaspoon sea salt flakes

Method

1. Cook quinoa in a large saucepan of boiling salted water for 12 minutes or until tender; drain. Cool. Squeeze out excess water using hands. Process quinoa to a sticky paste. Add stock powder, baking powder, 2 eggs and 1 tablespoon of the oil. Process, using the pulse button, until well combined. Turn dough out; knead lightly. Divide dough into four portions. Roll each portion between sheets of baking paper until 20cm round and 3mm thick. Slide dough, still on paper, onto a tray; freeze for 20 minutes to firm.
2. Meanwhile, preheat oven to 220°C/200°C fan-forced. Line two large oven trays with baking paper.
3. Heat remaining oil in a large frying pan over medium heat; cook thinly sliced onion and crushed garlic, stirring, for 3 minutes or until softened. Coarsely chop the silverbeet and then add to pan and cook for 10 minutes or until wilted and almost dry. Cool. Squeeze out excess moisture. Transfer to a bowl; season. Stir in ricotta.
4. Top each piece of dough with a quarter of the silverbeet mixture. Fold rounds in half, pressing edges to enclose filling. Seal edges using a wet fork. Transfer calzones to trays. Beat remaining egg; brush calzones with egg. Sprinkle with quinoa flakes and salt.
5. Bake calzones for 30 minutes or until golden and crisp.

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