Preheat oven to 500°.
Blend spinach, ricotta, mozzarellaolive oil, egg yolk, garlic powder, oregano, pepper flakes, and salt into a big bowl.
Put dough on lightly floured surface and divide into 4pcs.
Having a rolling pin or your fingers, flatten each piece into a 7 inch around on a sheet of parchment paper.
Spread ¼ of spinach filling evenly over half of each dough around, which makes sure to leave a 1 inch border around the border.
Brush the edges with the egg wash and fold the other half of the dough circle over egg mix, leaving the base ½ inch edge discovered.
Press edges of bread together and pinch fingers to seal.
Using a sharp knifecut on 5 steam vents at addition to calzones and brush tops with remaining egg wash.
Move calzones on parchment lined baking sheet and bake for 2mins, then brush with some remaining egg wash and sprinkle with grated parmesanthen bake for another 5mins.
Proceed to cable rack and let cool for five minutes before serving.