Creamy Spinach and Frikkadel Calzones

Prep Time


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  • 350g Eskort Mini Frikkadels
  • 250ml (1 cup) Hearty Tomato Sauce
  • 125ml (½ cup) leeks, chopped
  • 250g cream cheese
  • 500ml (2 cups) baby spinach
  • 15ml (1 tbsp) flour
  • 30ml (2 tbsp) olive oil
  • 2 rolls store-bought shortcrust pastry
  • 1 egg, beaten
  • Salt and pepper, to taste


  • Preheat the oven to 190°C.
  • Creamy Spinach & Frikkadel Filling
  • Add olive oil to a frying pan set over a moderate heat.
  • Fry the frikkadels and leeks until the frikkadels are cooked.
  • Add the hearty tomato sauce and spinach, and mix well.
  • Remove from the heat, add cream cheese and flour, and mix to combine.
  • Refrigerate the saucy frikkadels until needed.
  • Calzone
  • Roll out the pastry on a flour-dusted surface and cut out four saucer-sized circles.
  • Remove the saucy frikkadels from the fridge and place five with sauce on half of each circle.
  • Brush the edges of the pastry with beaten egg, then close and pinch the edges of the pastry to seal.
  • Brush the calzones with egg and bake for 15 minutes until the pastry is golden.


Serve fresh from the oven with extra hearty tomato sauce as a dip.