In a large bowl, dissolve the yeast in half of the water required (about 315 ml).
In another bowl, combine the flour and salt. Add the yeast mixture, gradually, to the flour mixture, starting to work with a wooden spoon and ending up with your hands.
You’re looking after a smooth, elastic and slightly sticky dough here: to achieve that, kneed the dough on a floured surface for 5 minutes, adding a little more flour or water if necessary.
Dust a little flour over the dough and place it in a large bowl.
Cover the bowl with cling film and leave it to proof for 1 hour in a warm place (most of the times, I end up placing my the dough in the oven).
Pre-heat the oven at 200ºC.
Once the dough has proofed, knead it in the bowl for 30 seconds, to remove the air pockets that might have formed.
Now, divide the dough into 8 equal portions and place them in a large baking dish dusted with flour.
Again, leave the dough to proof, in a warm place, until almost doubled in size (this might take from 30 minutes to an hour).
In the meantime, make the filling: Heat a large pan over medium heat and add a generous glug of olive oil, the minced chili, sliced onions, garlic, oregano and paprika and fry for 8 to 10minutes, or until the onion has softened.
Add the red wine and cook for additional 3 minutes, or until it has been almost absorved and the onion looks caramelized.
Add the spinach to the pan and cook, stirring often, until it’s soft and wilted.
Now, add the tomato purée, followed by the olives, roasted peppers and Puy lentils, and cook for 10minutes, or until the sauce has thickened and reduced a bit. Add the salt, have a taste, and adjust the seasonings.
Leave the filling to cool down for a while; we’re going back to the dough.
Now that your dough has proofed a second time, let’s roll it out. But first, divide each ball of dough (you have8 of them) in half, so that you end up with 16 pieces.
Roll out each piece of dough into a disk in a floured surface: don’t roll them too thin (the ideal thickness is about 0,5 mm), has this dough is so flavorful you really want to feel and properly taste it while you bite into your calzones.
Place a good heaped tablespoon of the filling in the center of the disk; fold it in half and seal it by working the dough with your hands or using a fork.
Brush the calzone with olive oil, make 3 diagonal cuts in the pastry, and transfer it to a oiled baking dish while you prepare the remaining calzones, by repeating this process.
Bake the calzones for 15 minutes in the pre-heated oven. They’re best eaten the day they’re made.