Creamy spinach and meatball calzones

By Drum Digital
15 May 2019


Preparation: 20 min | Cooking: 20 min | Total time: 40 min | Serves 4

These stuffed pockets of deliciousness make for an easy, relaxed dinner and can even be frozen unbaked for a quick meal at a later date!


Creamy spinach & meatball filling

30ml (2T) olive oil

350g Eskort Mini Frikkadels

125ml (½c) leeks, chopped

250ml (1c) hearty tomato sauce

500ml (2c) baby spinach

1 tub (250g) cream cheese

15ml (1T) flour

salt and pepper


2 rolls (400g each) store-bought shortcrust pastry

1 egg, whisked


  • Preheat the oven to 190°C.
  • Filling: Add the olive oil to a frying pan set over a moderate heat.
  • Fry the meatballs and leeks until the meatballs are cooked.
  • Add the hearty tomato sauce and spinach, and mix well.
  • Remove from the heat, add the cream cheese, flour, salt and pepper, and mix to combine.


  • Roll out the pastry on a flour-strewn surface and cut out four saucer-sized circles.
  • Remove the meatballs from the fridge and put five of them with some sauce on half of each circle.
  • Brush the edges of the pastry with the egg, then fold over and pinch the edges of the pastry to seal.
  • Brush the top of the calzones with the egg and bake for 15 minutes until the pastry is golden.
  • Serve fresh from the oven with extra hearty tomato sauce as a dip.


  • This recipe contains soya, gluten and dairy.


  • Eskort Mini Frikkadels (contain soya and gluten): Use strips of fresh pork fillet.
  • Cream cheese (dairy, contains lactose): Use 250ml (1c) coconut cream or any other nondairy cream and 125ml (½c) dairy-free cheese, and allow to reduce and thicken before encasing in pastry.
  • Shortcrust pastry (contains gluten): Use gluten-free pastry.
  • Flour (contains gluten): Use coconut flour.

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