500 g (1 lb) strong bread flour, plus extra for dusting
1 x 7-g (1/4-oz) sachet dried yeast
a pinch of salt
3 tablespoons olive oil
300 ml (1 pint) warm water
300 g (10 oz) spinach
400 g (13 oz) ricotta cheese
4 tablespoons grated Parmesan cheese
4 tablespoons grated Pecorino cheese
4 spring onions, sliced
1 teaspoon freshly ground black pepper
To make the dough, place the flour, yeast and salt in a large bowl and mix together. Make a well in the centre. Stir in 1 tablespoon of the olive oil and most of the measurement water. Mix together with your hand, gradually adding more water if necessary, until you have a soft, but not sticky dough.
Turn the dough out on to a floured work surface and knead for 5–10 minutes until the dough is smooth and elastic. Divide into 4 pieces and roll out to 20 cm (8 inch) circles.
Heat the remaining olive oil in a frying pan, add the spinach and cook for 2–3 minutes, until completely wilted. Place in a bowl and stir in the remaining ingredients.
Divide the mixture between the 4 circles of dough, placing the mixture on to one half of each circle, leaving a 2.5 cm (1 inch) clean edge. Brush the clean edges with water and then fold the other half over the filling and pinch the edges together to seal. Place the calzones on a baking sheet and bake in a preheated oven, 220°C (425°F), Gas Mark 7, for 6–8 minutes, until the dough is cooked and the filling is hot.