Spinach and Ricotta Bastelle: A Taste of the Mediterranean

The first time I tasted something akin to these spinach and ricotta bastelle, I was backpacking through Corsica. The tiny village bakery, smelling of warm yeast and olive oil, offered these rustic, hand-held pies, filled with a savory mixture of greens and cheese. Sunlight streamed through the open door as I devoured one, the flaky crust shattering in my hands, the creamy filling a perfect counterpoint to the salty sea air. I knew I had to recreate this simple pleasure back home, a reminder of sun-drenched days and the generosity of Corsican cuisine.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 4-6
• Yield: 4-6 bastelle/calzone
• Dietary Type: Vegetarian

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 onion, chopped
• 2 (6 ounce) bags baby spinach
• 1 lb ricotta cheese
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste
• 1 lb fresh pizza dough
• Olive oil, for brushing

Equipment Needed

• Large skillet
• Sieve
• Medium-sized bowl
• Floured board or marble board
• Greased baking sheet

Instructions

1. Preheat your oven to 450°F (232°C). Make sure your oven rack is positioned in the center for even baking.

2. In a large skillet over medium-high heat, add 1 tablespoon of extra virgin olive oil. Once the oil is shimmering, add the chopped onion. Sauté the onion until it becomes soft and translucent, which should take about 5-7 minutes. Stir occasionally to prevent burning.

3. Add the two bags of baby spinach to the skillet with the softened onions. Cover the skillet with a lid and smoosh the spinach down to help it wilt. Cook until the spinach is completely wilted and cooked through, approximately 5 minutes. The lid helps to trap steam and speeds up the wilting process.

4. Carefully pour the cooked onion-spinach mixture into a sieve or colander. Press down on the mixture to drain as much excess liquid as possible. This step is crucial to prevent a soggy filling. Once drained, finely chop the onion-spinach mixture.

5. In a medium-sized bowl, combine the chopped onion-spinach mixture with 1 lb of ricotta cheese and 1/4 cup of grated parmesan cheese. Season generously with salt and pepper. Stir thoroughly to ensure all ingredients are evenly distributed. Taste the mixture and adjust the seasoning as needed. Don’t be afraid to be generous with the salt, as the ricotta can be quite mild.

6. On a lightly floured or marble board, divide the 1 lb of fresh pizza dough into 4 to 6 equal pieces, depending on the desired size of your bastelle. If you prefer smaller, more manageable pies, opt for 6 pieces.

7. Form each piece of dough into a thinly stretched circle. Aim for a diameter of about 6-8 inches. The thinner the dough, the crispier the crust will be.

8. Place heaping spoonfuls of the spinach-ricotta mixture evenly among the stretched dough circles, leaving a border of about an inch around the edge. Don’t overfill the dough, as this can make it difficult to seal.

9. Fold the dough over to create a half-circle shape, encasing the filling. Press the edges firmly together to seal. For an extra secure seal, crimp the edges using a fork or your fingers. This will also create a decorative pattern.

10. Place the assembled bastelle on a greased baking sheet. Brushing the tops with a tiny bit of olive oil will give them a beautiful golden-brown color and add a touch of richness.

11. Bake in the preheated oven for 15 minutes, or until the pizza dough is golden brown and the crust is crusty to the touch. Keep a close eye on them during the last few minutes of baking to prevent burning. The baking time may vary slightly depending on your oven.

12. Allow the bastelle to cool slightly before serving, as the filling will be very hot.

Expert Tips & Tricks

• For a richer flavor, add a clove of minced garlic to the onion while sautéing.
• If you don’t have parmesan cheese, pecorino romano is a great substitute.
• To prevent the dough from sticking to the board, use a generous amount of flour.
• If the dough is too elastic and keeps shrinking back, let it rest for 5-10 minutes before stretching it again.
• For a vegan version, use a plant-based ricotta alternative and omit the parmesan cheese. Add nutritional yeast for a cheesy flavor.
• You can prepare the filling a day in advance and store it in the refrigerator.
• To make ahead, assemble the bastelle and freeze them unbaked. When ready to bake, add a few minutes to the cooking time.

Serving & Storage Suggestions

Serve the spinach and ricotta bastelle warm as a satisfying lunch, a light dinner, or a flavorful appetizer. They pair perfectly with a simple green salad or a bowl of tomato soup. A drizzle of balsamic glaze adds a touch of sweetness and acidity that complements the savory filling.

Leftover bastelle can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in a microwave, but the crust may become slightly soggy. For longer storage, freeze the baked bastelle for up to 2 months. Thaw them overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	18g	28%
Saturated Fat	9g	45%
Cholesterol	55mg	18%
Sodium	300mg	13%
Total Carbohydrate	25g	8%
Dietary Fiber	3g	12%
Sugars	4g	–
Protein	15g	30%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Spice it up: Add a pinch of red pepper flakes to the filling for a touch of heat.
• Mediterranean Twist: Incorporate sun-dried tomatoes, Kalamata olives, and feta cheese into the filling.
• Seasonal Variation: Substitute spinach with other leafy greens like kale or chard.
• Gluten-Free: Use a gluten-free pizza dough for a gluten-free version.
• Brocciu Cheese: If you can find it, substitute the ricotta with brocciu cheese for a truly authentic Corsican flavor.

FAQs (Frequently Asked Questions)

Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out as much excess water as possible before adding it to the filling.

Q: Can I make the pizza dough from scratch?
A: Absolutely! Homemade pizza dough will add even more flavor to your bastelle. There are many excellent pizza dough recipes available online.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to seal the edges of the dough tightly by pressing them together firmly or crimping them with a fork. Also, avoid overfilling the dough.

Q: Can I bake these in an air fryer?
A: Yes, you can bake these in an air fryer. Preheat the air fryer to 375°F (190°C) and cook for about 10-12 minutes, or until golden brown.

Q: Can I add other vegetables to the filling?
A: Definitely! Feel free to add other vegetables like mushrooms, bell peppers, or zucchini to the filling. Just make sure to sauté them before adding them to the ricotta and spinach.

Final Thoughts

These spinach and ricotta bastelle are more than just a recipe; they’re a journey back to a sun-drenched bakery in Corsica, a taste of simple, authentic flavors. Don’t be intimidated by the process – it’s easier than you think! I encourage you to try this recipe and make it your own. Experiment with different fillings, adjust the seasoning to your liking, and share your creations with friends and family. And most importantly, enjoy the process! Let me know in the comments how your bastelle turned out and what variations you tried. Bon appétit!