Spinach & 3 Cheese Calzones with Fennel & Caper Salad.

Ingredients:

Makes 4 calzones

For the dough:

500g Strong white bread flour

10g Dried yeast

1 tsp salt

325ml Cold water

For the filling:

3 Shallots, sliced

2 Cloves of garlic, peeled, crushed and chopped fine.

300g Spinach

250g Ricotta

150g Grated Mozzarella

2 tblsp Grated parmesan

0.25 tsp Freshly grated nutmeg

Salt and black pepper

For the Salad:

Half a fennel, Sliced on the slicing side of a grater.

1 Salad onion, thinly sliced

A bunch of watercress

1 tsp Dijon mustard

1 tblsp Olive oil

1 tsp White wine vinegar

1 tblsp Capers

Method:

For the dough:

In a bowl mix all the ingredients to form a firm dough.
Knead the dough for 10 minutes until the dough becomes strong and elastic.
Place the dough in a large lightly oiled bowl (big enough for the dough to expand by three). Leave the dough to proove overnight in the fridge.

For the filling:

Heat a saucepan on the stove and add a little oil. Add the shallots and garlic and cook until they are soft and beginning to brown.
Add the spinach to the pan and stir until the spinach has wilted.

Transfer the contents of the pan to a colander and allow to cool.
Gently press the spinach mix to remove any excess water from the mix. You should be able to remove about 100ml.
In a bowl add the ricotta, mozzarella and parmesan along with the nutmeg and cooked spinach and season with salt and freshly ground black pepper. Mix thoroughly.

To assemble the calzones:

Take the dough from the fridge and split into 4 equal balls.
On a lightly floured surface roll each ball into a disc, roughly 20 cm.
Split the cheese mix between the 4 dough discs.
Fold the dough over into a semi circle with the bottom of the dough 2cm further stretched than the top.

Press the top of the dough into the bottom and crimp the bottom layer firmly over the top.

For the salad:

To cook the calzones: