Spinach and ricotta calzones

1 Preheat oven to 180°C. Line a baking tray with baking paper. Place flour in a large bowl. Season with a pinch of salt. Add yoghurt and stir to make a soft dough. Turn dough out onto a lightly floured work surface. Knead briefly. Divide dough into four equal portions.

2 For each calzone, roll a portion of dough out between sheets of baking paper to a 15cm disc. Top half the disc with one-quarter of the ricotta and one-quarter of the spinach. Top with a little of the mozzarella, season with cracked black pepper. Fold dough over to enclose filling and form a semi-circle. Press edges to seal. Repeat with remaining dough portions, the ricotta and the spinach to make four calzones in total.

3 Heat a large non-stick frying pan over medium-high heat. Spray calzones with olive oil. Cook the calzones, in batches, for 1 minute each side, or until golden brown. Transfer to prepared baking tray. Bake for 8–10 minutes, or until cooked through.

4 Serve calzones with salad and lemon wedges.