Spinach and feta calzone recipe

(Photo credit: LonelyBob)

I simply adore the flavors of Greek food and this calzone is stuffed full of deliciousness!

SPINACH AND FETA CALZONE
Ingredients

• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 3 garlic cloves, minced
• 2 (6-ounce) packages baby spinach
• 3/4 cup crumbled feta cheese
• 1/3 cup black olives
• 1/3 cup sun dried tomatoes
• 3 tablespoons pine nuts, toasted
• 2 tablespoons fresh lemon juice
• 1 1/2 teaspoons chopped fresh oregano
• 1/4 teaspoon salt
• 1/4 teaspoon cayenne pepper
• 1 (13.8-ounce) can refrigerated pizza crust dough
• 1 tablespoon whole or 2% milk
• 1 tablespoon water
• 1/4 cup grated fresh Parmesan cheese or Parmesan Romano blend

Directions
Preheat oven to 450°. While oven is heating, heat oil in a large skillet on medium-high heat. When hot, add onion and garlic to the skillet and sauté for 1 minute. Add half of the spinach and cook until it has wilted. Add the remaining spinach to the mixture and cook, stirring constantly, until it has wilted, too. Remove from heat and stir in feta, olives, tomatoes, pine nuts, lemon juice, oregano, salt and cayenne. Spray a baking sheet with non-stick spray and pat the pizza dough into a roughly 15X12 inch rectangle. Leaving a border along the dough, spread the spinach mixture longways along one half of the it. Fold the dough over and pinch together or crimp with a fork to seal the calzone shut. Cut several slits along the top to vent the calzone as it cooks. Whisk together the milk and water and brush on top. Sprinkle with Parmesan and bake for 15 minutes or until golden brown.

Giardiniera recipe

Giardiniera (Photo credit: gabriel amadeus)

 Giardiniera is traditionally used to top Italian Beef sandwiches, but why stop there? This spicy combination can be used in any number of ways.

GIARDINIERA

• 2 green bell peppers diced 
• 2 red bell peppers diced 
• 8 fresh jalapeno peppers, sliced 
• 1 celery stalk, diced 
• 1 medium carrot, diced 
• 1 small onion, chopped 
•  1/2 cup fresh cauliflower florets 
•  dash salt
• cold water
• 1 cup white vinegar 
• 1 cup olive oil
• 2 cloves garlic, finely chopped 
• 1 tablespoon dried oregano 
• 1 teaspoon red pepper flakes 
• 1/2 teaspoon black pepper 
• 1 (5 ounce) jar pimento-stuffed green olives, chopped 

Directions
In a large bowl, combine all of the vegetables. Add a dash of salt and cover with cold water. Cover and refrigerate overnight. Drain veggie mixture and rinse. In a separate bowl, combine garlic, spices and olives. Toss to combine. Add vinegar and oil and stir well. Combine both mixtures together and cover. Refrigerate for at least 2 days before using.