Cooking for One, Mediterranean Dishes, Vegan, Vegan Main Dishes, Vegan Snacks

Spinach Roll – Italian Style!

This is  my variation on Calzone, a style of Italian Pie or Pasty, and it works because you get lots more filling and less pastry and it still holds together to make a great cold lunch to go.

I’ve concocted a spicy and rich, spinach and mushroom filling, with the addition of some tangy chopped green olives, but you can vary the ingredients…try kale instead of spinach or broad beans instead of sweetcorn.  Just make sure the mix isn’t too wet….it needs to hold together when in the oven.

Hope you like 🙂



Makes 8-12 rolls.

Great for lunch to go, picnics or else straight from the oven….  

Cook’s note:   if you’re short of time, or just feeling lazy! …you can try using short-crust pastry instead of pizza dough for this recipe.  You’ll need 500gms. of ready-made pastry.

I’ve included these rolls in my ‘cooking for 1’ category, because I’m a great believer in cooking batches of things that will keep chilled for several days, and can be easily reheated!  Way to go 🙂

Pizza Dough


  • 500gms. white pizza flour ( tipo ’00’ ), or use a strong white bread flour.
  • 7 gms. fast acting dried yeast
  • 1 scant tsp. salt
  • 1 scant tsp. sugar
  • 2 tbs.olive oil
  • 300 – 325 ml. warm water


  • Place the flour and salt in a large bowl.
  • Dissolve the sugar in a jug with 300ml. of warm water.  Scatter the yeast over the warm water.  Leave for 10 mins. until the yeast is activated.
  • Add the oil, and the yeast water to the flour, and slowly bring the flour and water together, working it until you have a smooth, soft dough.  It should be neither sticky nor crumbly.  Add a little more water (up to 25 ml.)  …or a little extra flour….if necessary.
  • When the dough is smooth and round, cover the bowl, and leave in a warm place to rise until it has double in size.  This should take about 60 mins.

Meanwhile, prepare the filling:

Filling Ingredients:

  • 2-4 tbs. olive oil.
  • 200gms. spinach, washed, dried, and sliced into fine ribbons.
  • 175. gms mushrooms, (I used chestnut mushrooms), sliced and diced into pieces roughly 5 ml. square.  That’s to say, not too small and not too large!
  • 1 large onion, peeled and finely diced.
  • 4 large garlic cloves, peeled and crushed.
  • 160gms. sweetcorn kernels ( tinned or frozen).
  • 60 gms. of pitted roughly chopped olives ( green or black).
  • 50gms. tomato puree + 50 ml. water.  Mix the tomato puree and the water together until you have a smooth paste.
  • 1 small green finger chilli : remove the seeds and finely chop.
  • 1 good tbs. dried herbs.  I used thyme, oregano and parsley.
  • 1 tsp. salt.
  • 1 tsp. coarse ground black pepper.
  • 0.5 – 1 tsp. chilli powder.  You want a good background chilli heat that isn’t overpowering.


  • In a deep-sided pan, on a medium heat, add 2 tbs. olive oil.
  • When the oil is hot, add the diced onion, and sauté for 5 mins.
  • Add the crushed garlic, and the chopped green chilli.  Sauté for 1 min.
  • Add the diced mushrooms, and sauté for a further 2 mins., adding more oil as necessary, (up to 2 tbs. extra).
  • Add the dried herbs and sauté for 30 secs.
  • Then add the tomato puree mixed with water.  Stir to combine.
  • Add chopped ribbons of spinach.  Cover the pan, reduce the heat, and simmer gently until the spinach has blanched.  This takes about 3 mins.
  • Finally add the sweetcorn, allowing it to heat through for a minute or two, and then finally add the chopped olives.
  • Stir to combine and remove from the heat.
  • Allow the mix to cool.

Meanwhile, when the pizza dough is ready:

  • Place the dough on a counter-top lightly dusted with flour, and roll the dough out to a rectangle, approx. 50 cm x 20 cm.
  • When the spinach mixture is cool enough to handle, place it evenly down the middle of the dough.  See pics. 
  • Mix together a little olive oil and non-dairy milk.
  • Brush the edges of the pizza dough with the oil/milk to help secure the seal.
  • Carefully roll the dough over the filling, and then continue to roll until the filling is compactly sealed.
  • Using a fork, seal the edge of the dough carefully, before slicing the roll in half, and then flip them, so the seal is underneath.
  • Baste the surface very lightly with the rest of the oil/vegan-milk mix, and then scatter a little more pepper.
  • Slice the roll into slices, (between 8 and 12) and then transfer them to a baking tray lined with baking parchment.
  • Place the rolls in a pre-heated oven Gas Mk. 6 / 200C for 25-30 mins.

These delicious rolls can be eaten hot, warm or cold.

Serve with salad, rocket, or freshly steamed vegetables.  Up to you.






La Pace




4 thoughts on “Spinach Roll – Italian Style!”

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