Spinach-Feta Calzone Casserole

Ingredients

• 0.3 teaspoon pepper red crushed
• 2.3 teaspoons yeast dry
• 3 ounces feta cheese crumbled
• 9 ounces flour all-purpose
• 5  garlic clove divided thinly sliced
• 1 tablespoon olive oil divided
• 1 teaspoon olive oil 
• 2 cups onion vertically sliced ( 1 medium)
• 0.3 teaspoon salt 
• 0.5 teaspoon salt 
• 2 pounds pkt spinach fresh coarsely chopped
• 0.8 cup water (100° to 110°)

Equipment

• bowl
• frying pan
• oven
• knife
• baking pan
• measuring cup
• dutch oven
• colander

Directions

1. To prepare dough, dissolve yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes. Stir in 1 teaspoon oil. Lightly spoon flour into dry measuring cups; level with a knife.
2. Combine flour and 1/2 teaspoon salt in a large bowl; add yeast mixture, stirring until dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 6 minutes).
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, for 1 1/2 hours or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
4. Punch dough down; cover and let rest 5 minutes.
5. Roll dough into a 12-inch square; fit dough into an 8-inch square baking pan coated with cooking spray, allowing excess dough to hang over edges of dish.
6. Preheat oven to 42
7. To prepare filling, combine 1 teaspoon oil and 2 garlic cloves; set aside.
8. Heat remaining 2 teaspoons oil in a Dutch oven over medium-high heat.
9. Add remaining 3 garlic cloves and onion; saut 5 minutes or until onion is tender and lightly browned. Spoon onion mixture into a large bowl. Stir in 1/4 teaspoon salt and pepper; keep warm.
10. Add half of spinach to pan; cook 1 minute or until spinach begins to wilt, stirring frequently.
11. Add remaining spinach; cook 5 minutes or until spinach wilts.
12. Place spinach in a colander; press until barely moist.
13. Add spinach and cheese to onion mixture, stirring until well combined.
14. Brush dough with half of garlic-oil mixture; top with spinach mixture. Fold excess dough over filling to cover; brush with remaining garlic-oil mixture.
15. Bake at 425 for 30 minutes or until golden.
16. Let stand 10 minutes.
17. Wine note: Feta cheese is incredibly wine friendly, suitable with white, ros, or even lighter reds. And a sauvignon blanc, like Chateau Ste. Michelle Columbia Valley ($10), is ideal with the Mediterranean flavors of Spinach-Feta Calzone Casserole. The wine's tangy acidity acts like a squeeze of lemon to punch up the flavors, while the salty cheese emphasizes the citrus fruit notes of the wine. --Jeffery Lindenmuth