Spinach, Mushroom, Egg Piadini Recipe

Name: Spinach, Mushroom, Egg Piadini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: flour, for rolling dough; 1/2 recipe basic pizza dough; 5 ounces frozen chopped spinach, thawed and squeezed of excess water; 1 cup whole milk ricotta cheese; 1/3 cup feta, crumbled; 1/2 cup Egg Beaters egg substitute; 1/2 cup portabella mushroom, chopped; 1 tablespoon olive oil; 1 tablespoon butter; 3/4 teaspoon kosher salt; 5 grinds black pepper; coarse cornmeal, for dusting baking sheet; 2 tablespoons olive oil; Basic Pizza Dough; 2 1/4 teaspoons active dry yeast; 3/4 cup warm water, about 110 degrees F; 1 teaspoon dried oregano; 1 teaspoon sugar; 1 tablespoon extra virgin olive oil; 1 3/4 cups all-purpose flour, plus extra for kneading; 1 teaspoon salt

Servings: persons

flour, for rolling dough
1/2 recipe basic pizza dough
5 ounces frozen chopped spinach, thawed and squeezed of excess water
1 cup whole milk ricotta cheese
1/3 cup feta, crumbled
1/2 cup Egg Beaters egg substitute
1/2 cup portabella mushroom, chopped
1 tablespoon olive oil
1 tablespoon butter
3/4 teaspoon kosher salt
5 grinds black pepper
coarse cornmeal, for dusting baking sheet
2 tablespoons olive oil
Basic Pizza Dough
2 1/4 teaspoons active dry yeast
3/4 cup warm water, about 110 degrees F
1 teaspoon dried oregano
1 teaspoon sugar
1 tablespoon extra virgin olive oil
1 3/4 cups all-purpose flour, plus extra for kneading
1 teaspoon salt

1
Basic Pizza Dough:
2
In a small mixing bowl, whisk together yeast, warm water, sugar, oregano, and olive oil. Let sit for about 3 minutes to fully dissolve and activate the yeast.
3
In a large mixing bowl, whisk together flour and salt.
4
With a rubber spatula, gradually mix the yeast mixture into the flour until just combined and dough barely holds together. Turn the dough out onto a clean counter surface dusted with flour.
5
Knead the dough with flour-dusted hands until the dough has become smooth and elastic, about 10 minutes. The surface should be tight and silky and bounce back slightly when pressed. Lightly grease a large mixing bowl with olive oil and place the dough in it.
6
Cover the bowl tightly with plastic wrap and set in a warm place to rise until doubled in size, 1 to 2 hours.
7
Once doubled, punch the dough down and divide it into 2 equal pieces. Knead each 1 slightly to form a uniform ball. Set aside and cover them with a kitchen towel or plastic wrap to rest for 30 minutes.
8
Piadini:
9
Preheat oven to 450 degrees F.
10
Lightly dust the work surface and rolling pin with flour. Roll the dough out into an 8 by 11-inch oval.
11
Melt butter with oil in a large skillet over medium-high heat.
12
Add mushrooms. Continue to cook, stirring occasionally until mushrooms are softened (about 4-6 minutes).
13
Add egg beaters and cook until eggs are no longer runny.
14
In a medium bowl, mix the spinach, ricotta, feta and egg/mushroom mixture.
15
Season with salt and pepper, to taste.
16
Place all the filling in the center of the dough leaving a 1-inch border along the edge.
17
Fold each corner over to the center. Forming a square.
18
Place the calzone on a baking sheet dusted with cornmeal and brush the top with olive oil.
19
Bake until golden brown and the center is hot and melted, 20-25 minutes, rotating midway through cooking.

544

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: flour, for rolling dough, 1/2 recipe basic pizza dough, 5 ounces frozen chopped spinach, thawed and squeezed of excess water, 1 cup whole milk ricotta cheese, and more.

Yes, Spinach, Mushroom, Egg Piadini falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spinach, Mushroom, Egg Piadini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions