For the calzone with ricotta, first prepare the pizza dough. To do this, knead the flour, olive oil and salt in a large enough bowl with the yeast dissolved in lukewarm water until you have a smooth dough. If necessary, add a little more lukewarm water. Add the finely chopped thymina leaves to the dough and let it rise in a warm place, covered.
Peel and dice the onion and fry it in a saucepan with olive oil, add the spinach, let it collapse, drain it with the help of a sieve. Chop the wild garlic and add to the spinach.
Mix the ricotta with the egg yolks and the spinach mixture and season with salt and freshly ground pepper.
Divide the dough into 2 portions and roll each out on a floured work surface to a thin crust. Cover each half of the dough with a slice of ham, leaving a free edge of about two centimeters. Spread the ricotta filling on the ham. Fold the uncovered half over the covered half and press the edges firmly.
Brush the calzone with ricotta olive oil and bake in a very hot oven at 250°C for about 10 minutes.