Lunch: Feta and Spinach Calzones Recipe | Myrecipes

Recipe by Robert Landolphi These gluten-free calzones are stuffed with a delicious mixture of sun-dried tomatoes, baby spinach, feta cheese, and spices.

This recipe includes fertility superfoods such as:

Spinach, Brown Rice

Health and fertility benefits of Feta and Spinach Calzones Recipe | Myrecipes

Fresh spinach is an excellent source of vitamin K, vitamin A, vitamin C, and vitamin B6, all of which have significant roles in reducing inflammation in the body, all of which help in the case of infertility. Brown rice is a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity.

Ingredients

1 tablespoon sugar
1 package dry yeast (about 2 1/4 teaspoons)
3/4 cup warm water (100 ° to 110 °)
3.9 ounces white rice flour (about 3/4 cup)
3.4 ounces brown rice flour (about 3/4 cup)
2.1 ounces tapioca flour (about 1/2 cup)
1.8 ounces flaxseed meal (about 1/2 cup)
1.3 ounces potato starch (about 1/4 cup)
1 tablespoon xanthan gum
1/2 teaspoon salt
1/4 cup plus 2 teaspoons olive oil
2 large eggs
Cooking spray
1/2 cup boiling water
2 tablespoons sun-dried tomatoes
1 cup thinly sliced onions
3 garlic cloves, minced
1 pound chopped baby spinach
3 ounces crumbled feta cheese (about 3/4 cup)
2 ounces 1/3-less-fat cream cheese (about 1/2 cup)
1 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon crushed red pepper
1 tablespoon water
1 large egg

Instructions

Dissolve sugar and yeast in 3/4 cup warm water in a small bowl; let stand 5 minutes.
Weigh or lightly spoon flours, flaxseed meal, and potato starch into dry measuring cups; level with a knife. Combine flours, flaxseed meal, potato starch, xanthan gum, and salt in a medium bowl; beat with a mixer at medium speed until blended. Add yeast mixture, 1/4 cup olive oil, and 2 eggs; beat at medium speed 1 minute or until blended.
Turn dough out onto a lightly floured surface; divide dough into 8 equal portions. Shape each portion into a ball. Coat dough balls with cooking spray; place on a baking sheet. Cover with plastic wrap, and let rise in a warm place (85 °), free from drafts, 1 hour and 15 minutes, or until almost doubled in size.
Combine 1/2 cup boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.
Heat a Dutch oven over medium-high heat. Add 2 teaspoons oil; swirl. Add onion and garlic; cook until onions is golden brown, stirring often. Add tomatoes; cook 1 minute. Place onion mixture in a bowl.
Add spinach to Dutch oven, stirring until spinach wilts. Place spinach in a colander, pressing until barely moist. Add spinach, cheeses, oregano, 1/4 teaspoon salt, and pepper to onion mixture, stirring to combine. Divide mixture into 8 equal mounds.
Preheat oven to 425 °.
Working with 1 portion at a time, place dough on a floured surface. Pat into a 6-inch circle. Spoon 1/4 cup spinach mixture onto dough circle. Fold dough over filling; pinch edges to seal. Repeat procedure with remaining dough and filling. Place calzones on a baking sheet coated with cooking spray. Combine 1 tablespoon water and 1 egg in a small bowl, stirring with a whisk until frothy. Brush egg mixture over calzones. Bake at 425 ° for 25 minutes or until golden brown.

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