Spinach and Olive Calzone
6 cups flour
2 cups water
2 packages dry yeast
3 teaspoons sugar
1 tablespoon salt
3 tablespoons oil
1 head garlic
1/2 cup corn oil
1/2 cup olive oil
10 bunches fresh spinach, cleaned, dried
2 cans pitted black olives
Dissolve yeast in warm water (100ºF) and add sugar, let rest until foamy. Blend
flour and salt and oil with yeast mixture. Knead for 10 minutes until soft and
pliable. Place in oiled bowl and let rise until double in size. For the
Filling: Using food processor, mince entire bulb of peeled
garlic. Place in a jar and fill with the corn oil and olive oil. This part
should be done at least 24 hours prior to making pie.
In your largest mixing bowl, place part of the spinach, add
garlic infused oil, 1/4 can of olives, salt and pepper to taste. With clean
hands, mix all together. Continue layering in same manner until all the spinach
is used. (Spinach will wilt as you continue process). Set mixture aside.
Roll 1/2 pound dough into a circle approximately 8 inches across. Take portion
of spinach, squeezing out excess liquid, and place in middle of the dough round.
Fold dough over from one side to the other and seal edges with a floured fork.
Continue making pies with remainder of the dough and filling.
Brush the spinach pies with beaten egg yolk. Poke several
holes in top of each pie to allow air to escape. Place on ungreased cookie
sheet. Place in a preheated 400ºF oven for approximately 10 to 15 minutes or
until golden brown. Remove from oven and place on cooling rack prior to cutting.
Yield: 10 large spinach pies