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Spinach and Ricotta Bastelle: A Taste of Corsica in Every Bite

The scent of warm dough and savory fillings always transports me back to a tiny trattoria in the hills of Tuscany. I remember sitting at a wobbly wooden table, the sun warming my face as I devoured a similar, though slightly simpler, version of these bastelle. The combination of earthy spinach, creamy ricotta, and perfectly crisped dough was pure comfort food, and it ignited a lifelong passion for regional Italian cuisine. That day, I knew I wanted to bring those flavors home.

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

Skillet
Sieve or colander
Medium-sized bowl
Floured surface or marble board
Greased baking sheet

Instructions

Preheat your oven to 450°F (232°C). Ensuring the oven is fully preheated is crucial for achieving a crisp and golden crust.
In a skillet over medium-high heat, sauté the chopped onion in the olive oil. Cook until the onions become soft and translucent, typically about 5-7 minutes. Stir frequently to prevent burning.
Add the baby spinach to the skillet with the softened onions. To help the spinach wilt quickly, cover the skillet with a lid and “smoosh” the spinach down gently.
Cook the spinach until it is completely wilted and cooked through, which usually takes around 5 minutes. Stir occasionally to ensure even cooking.
Carefully drain the onion-spinach mixture in a sieve or colander to remove any excess liquid. This step is important to prevent the bastelle from becoming soggy.
Once drained, finely chop the onion-spinach mixture. This ensures an even distribution of flavor and a better texture in the filling.
In a medium-sized bowl, combine the chopped onion-spinach mixture with the ricotta cheese and grated Parmesan cheese.
Season the mixture generously with salt and pepper. Stir thoroughly to ensure all ingredients are well combined.
Taste the filling and adjust the seasoning as needed. The flavor should be well-balanced and slightly salty to complement the dough.
On a floured surface or marble board, divide the fresh pizza dough into 4 to 6 equal pieces, depending on the desired size of your bastelle.
Form each piece of dough into a thinly stretched circle. Aim for a diameter of about 6-8 inches. Be careful not to tear the dough.
Place heaping spoonfuls of the spinach mixture evenly among the stretched dough circles, leaving about an inch of space around the edge.
Fold the dough over to create a half-circle shape, encasing the filling.
Crimp the edges of the dough firmly to seal the bastelle. You can use a fork to press down along the edges for a decorative and secure seal.
Place the assembled bastelle on a greased baking sheet, leaving some space between each one.
Brush the tops of the bastelle with a tiny bit of olive oil. This will help them brown beautifully in the oven.
Bake 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.
Allow the bastelle to cool slightly before serving, as the filling will be quite hot.

Expert Tips & Tricks

Dough Prep: For best results, let your pizza dough rest at room temperature for about 30 minutes before stretching. This makes it easier to work with and prevents it from tearing.
Filling Consistency: If your ricotta cheese is particularly wet, you can drain it in a cheesecloth-lined sieve for a few hours before using it in the filling. This will help prevent a soggy bastelle.
Herb Infusion: Add a touch of fresh herbs like basil or oregano to the spinach filling for an extra layer of flavor. A pinch of red pepper flakes can also add a subtle kick.
Even Baking: Rotate the baking sheet halfway through the baking time to ensure even browning.
Egg Wash Alternative: If you prefer a shinier crust, you can brush the bastelle with an egg wash (1 egg beaten with 1 tablespoon of water) instead of olive oil.

Serving & Storage Suggestions

Serve the Spinach and Ricotta Bastelle warm, as a delicious appetizer, light lunch, or comforting snack. They are wonderful on their own or alongside a fresh salad.

Leftover bastelle can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply bake them in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. You can also reheat them in a microwave, but the crust may not be as crisp. For longer storage, you can freeze the baked bastelle. Wrap them individually in plastic wrap and then place them in a freezer-safe bag. They can be stored in the freezer for up to 2 months. Thaw them completely before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	285.9 kcal	N/A
Calories from Fat	182 g	64%
Total Fat	20.3 g	31%
Saturated Fat	11.1 g	55%
Cholesterol	63.5 mg	21%
Sodium	259.3 mg	10%
Total Carbohydrate	9.6 g	3%
Dietary Fiber	2.3 g	9%
Sugars	1.9 g	7%
Protein	17.9 g	35%

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

Variations & Substitutions

Gluten-Free: Use a gluten-free pizza dough for a gluten-free version.
Cheese Variations: Substitute the Parmesan cheese with Pecorino Romano or Asiago for a different flavor profile. You can also add a layer of mozzarella cheese on top of the ricotta mixture for a gooey, cheesy experience.
Vegetable Additions: Enhance the filling with other vegetables like sautéed mushrooms, roasted red peppers, or sun-dried tomatoes.
Spice it Up: Add a pinch of red pepper flakes to the filling for a spicy kick.
Brocciu Cheese: If you can find it, substitute the ricotta with Corsican Brocciu cheese for an authentic flavor.

FAQs (Frequently Asked Questions)

Q: Can I make the dough from scratch?
A: Absolutely! While using store-bought pizza dough is convenient, making your own dough from scratch will elevate the flavor even further. There are countless pizza dough recipes available online.

Q: Can I prepare the filling in advance?
A: Yes, the spinach and ricotta filling can be prepared up to 24 hours in advance and stored in the refrigerator. This makes it easy to assemble the bastelle when you’re ready to bake.

Q: How do I prevent the bastelle from sticking to the baking sheet?
A: Make sure to grease the baking sheet thoroughly with olive oil or cooking spray. You can also line the baking sheet with parchment paper for extra insurance.

Q: Can I freeze the unbaked bastelle?
A: Yes, you can freeze the unbaked bastelle. Place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer them to a freezer-safe bag. Bake from frozen, adding a few extra minutes to the baking time.

Q: How do I know when the bastelle are done?
A: The bastelle are done when the crust is golden brown and crispy to the touch. The filling should be heated through and slightly bubbly.

Final Thoughts

Spinach and Ricotta Bastelle are more than just a recipe; they’re a taste of the Mediterranean, a culinary hug on a plate. This recipe is incredibly versatile, so feel free to experiment with different fillings and flavors to create your own signature version. Gather your ingredients, preheat your oven, and get ready to embark on a delicious adventure. And, if you try this recipe, please come back and share your experience! I’d love to hear about your variations and any tips you discover along the way. Pair these delicious bastelle with a crisp, dry white wine for the perfect Mediterranean-inspired meal. Buon appetito!

Spinach and Ricotta Bastelle or Calzone Recipe