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Soft-Baked Spelt Breakfast Calzone with Spinach and Egg

Halved spelt breakfast calzone on a wooden board, soft egg yolk and melted feta spilling from wilted spinach filling.

Spelt breakfast calzone is a folded spelt-dough pocket baked until golden, filled with wilted spinach, feta and a whole egg baked soft inside. The crust stays light because spelt dough stretches more easily than regular wheat dough, and it browns evenly at 220C/425F in under 20 minutes.

This is a good weekend project when you want a warm breakfast that holds a whole egg without turning rubbery. The egg bakes right in the pocket, so the white sets fully while the yolk stays soft but not runny.

You can shape and fill the dough ahead, then bake it fresh in the morning. The dough only needs one rise, so the whole process fits into about an hour and a half from start to plate.

Spinach and feta keep the filling balanced without heavy sauces. Once the calzones come out of the oven, let them rest a few minutes so the egg finishes setting inside the crust.

Why You'll Love This Recipe

  • Whole egg bakes right inside the dough pocket
  • Spelt dough stays soft and easy to fold
  • Filling and dough can be prepped a day ahead
  • Feeds four with simple, budget-friendly ingredients
Hands folding spelt dough over spinach, feta and a cracked egg before crimping the sealed edge with a fork.

Ingredient Notes

  • spelt flour: Use white or light spelt flour for a softer, easier-to-fold dough. Whole grain spelt works too, but the dough will feel denser.
  • instant yeast: No need to proof separately if using instant yeast, but blooming it in warm water first gives a more reliable rise.
  • baby spinach: Squeeze the wilted spinach dry before mixing with the cheese, or the filling turns watery and soaks through the dough.
  • feta cheese: Feta adds a salty, tangy edge. Swap in goat cheese if you want a milder, creamier filling.
  • mozzarella: Shredded mozzarella melts and binds the filling. Skip it for a lighter, more feta-forward calzone.
  • eggs: Use fresh eggs and bake until the white and yolk are fully set, since a soft or runny center can carry salmonella risk.
Two spelt breakfast calzones on a linen napkin beside coffee cups and orange halves on a rustic kitchen table.
Prep Time 25 mins
Cook Time 18 mins
Rest Time 45 mins
Total Time 1 hr 28 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Medium
Cooking Temp: 220  C
Servings: 4
Estimated Cost: 2.20
Calories: 500
Best Season: all_year_round
Dietary: Contains dairy and eggs, Contains gluten (spelt), Vegetarian
Description

This baked spelt breakfast calzone folds wilted spinach, feta and a whole egg into a soft spelt dough pocket, finished with a golden, crisp crust.

Ingredients
    Spelt Dough
  • 180 ml warm water (about 43 C / 110 F)
  • 7 g instant yeast (about 2 1/4 tsp)
  • 1 pinch sugar (to activate the yeast)
  • 300 g spelt flour (white or light spelt flour)
  • 1/2 tsp fine salt
  • 2 tbsp olive oil (plus extra for brushing)
    • Spinach and Egg Filling
  • 1 tsp olive oil (for wilting spinach)
  • 1 garlic clove (minced, optional)
  • 150 g baby spinach
  • 100 g feta cheese (crumbled)
  • 80 g mozzarella (shredded)
  • black pepper (to taste)
  • 1 pinch nutmeg (optional)
  • 4 eggs (large; one per calzone, kept cold until ready to use)
Instructions
    Make the Spelt Dough
  1. 1
    Stir the warm water, sugar and yeast together in a bowl. Let sit for 5 minutes until foamy on top.
  2. 2
    Whisk the spelt flour and salt together in a large mixing bowl. Pour in the yeast mixture and olive oil.
  3. 3
    Mix and knead by hand for 8 to 10 minutes until the dough turns smooth and springs back when pressed. Spelt dough is more delicate than wheat, so knead gently and avoid overworking it.
  4. 4
    Place the dough in an oiled bowl, cover with a towel, and let rise in a warm spot for 45 minutes, until roughly doubled.
    5. Prepare the Spinach Filling
  5. 5
    Heat 1 tsp olive oil in a 20 cm / 8-inch skillet over medium heat. Add the garlic and spinach, and cook for 2 to 3 minutes, stirring, until the spinach wilts and releases its water.
  6. 6
    Drain the spinach in a sieve, pressing out excess liquid. Chop roughly and let cool for a few minutes.
  7. 7
    Stir the spinach with the feta and mozzarella in a bowl. Season with black pepper and a pinch of nutmeg.
    8. Shape and Bake the Calzones
  8. 8
    Heat the oven to 220 C / 425 F. Line a 33 x 46 cm / 13 x 18-inch sheet pan with parchment paper.
  9. 9
    Punch down the dough and divide into 4 equal pieces, about 130 g each. Roll each piece into an 18 cm / 7-inch round on a lightly floured surface.
  10. 10
    Spoon the spinach and cheese mixture onto one half of each round, leaving a 2 cm border. Make a small well in the filling and crack one egg into each well.
  11. 11
    Fold the dough over the filling and press the edges together firmly, crimping with a fork to seal completely. This step matters, if the seal is loose the egg will leak out during baking.
  12. 12
    Transfer the calzones to the sheet pan and brush the tops lightly with olive oil. Bake for 16 to 18 minutes, until the crust is deep golden and the egg is fully set with no runny center.
  13. 13
    Let the calzones rest on the pan for 5 minutes before serving warm.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 500kcal
% Daily Value *
Total Fat 23g36%
Saturated Fat 10g50%
Cholesterol 220mg74%
Sodium 760mg32%
Potassium 660mg19%
Total Carbohydrate 52g18%
Dietary Fiber 5g20%
Sugars 3g
Protein 26g52%
Vitamin A 900 IU
Vitamin C 8 mg
Calcium 310 mg
Iron 4 mg
Vitamin D 40 IU
Vitamin E 2 mg
Vitamin K 60 mcg
Thiamin 0.25 mg
Riboflavin 0.3 mg
Niacin 3 mg
Vitamin B6 0.3 mg
Folate 90 mcg
Vitamin B12 0.6 mcg
Phosphorus 560 mg
Magnesium 155 mg
Zinc 3.7 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Additional Notes

  • Seal and crimp the edges firmly, a loose seam is the main reason eggs leak during baking
  • Knead spelt dough for 8 to 10 minutes only, it's more delicate than wheat dough
  • Squeeze wilted spinach dry before mixing with cheese to keep the filling from turning watery
  • Bake until the egg is fully set with no runny center for food safety
Keywords: spelt breakfast calzone, egg and spinach calzone, spelt calzone recipe, baked breakfast calzone, spinach feta calzone

Equipment

  • large mixing bowl
  • 20 cm / 8-inch skillet
  • sheet pan 33 x 46 cm / 13 x 18-inch
  • rolling pin
  • fine-mesh sieve
  • pastry brush

Tips

  • Knead the spelt dough gently for 8 to 10 minutes only, since overworking breaks its shorter gluten strands.
  • Squeeze the wilted spinach dry before mixing it with the cheese, or the filling turns watery.
  • Crimp the sealed edge with a fork all the way around so the egg stays inside while baking.
  • Use fresh, cold eggs straight from the fridge so the yolk holds its shape when you crack it in.
  • Rotate the sheet pan halfway through baking so all four calzones brown evenly.

Variations

  • Swap the spinach for sauteed mushrooms and swap feta for goat cheese for an earthier filling.
  • Add 2 slices of chopped cooked bacon or ham to the filling for a heartier, protein-rich breakfast.
  • Brush the baked crust with melted butter and chili flakes right out of the oven for a spicier finish.

Storage and Reheating

Store leftover calzones in an airtight container in the fridge for 3 to 4 days. The crust softens slightly but the egg stays set, so reheating brings back most of the texture.

Reheat in the oven at 180C/350F for 8 to 10 minutes, until warmed through and the crust crisps up again. A microwave works in a pinch, about 60 to 90 seconds, though the crust turns soft rather than crisp.

You can freeze the baked calzones once fully cooled. Wrap each one individually and freeze for up to 2 months, then reheat from frozen at 190C/375F for 20 to 25 minutes until hot in the center.

Serving Suggestions

Serve the spelt breakfast calzone warm, cut in half so the egg filling shows. A simple side salad or sliced tomatoes with a drizzle of olive oil keeps the plate light.

For a weekend brunch spread, add fresh fruit, yogurt and coffee alongside the calzones. Hot sauce or a spoonful of pesto on the side gives each bite more punch.

Pack cooled calzones for a portable breakfast on busy mornings. They hold their shape well and taste good at room temperature too.

Read it online: https://greatbritishspeltrecipes.com/recipe/baked-spelt-breakfast-calzone-egg-spinach/
Valentina - Spelt Recipes
Valentina
A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!