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Heat the oil in a large skillet and cook the onion, covered, over medium-low heat, stirring until softened, about 5 minutes. Stir in the garlic and cook, uncovered, for 1 minute. Stir in the spinach and cook, stirring until the spinach is wilted, about 2 minutes. Transfer the vegetables to a mixing bowl and stir in the ricotta, nutmeg, salt and cayenne. Then stir in the egg yolk and feta until blended. The filling can be made several hours ahead and refrigerated. Return to room temperature before using.
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Preheat the oven to 375o. Sprinkle a large baking sheet with the cornmeal. On a flat surface, roll or pat the pizza dough to a rough 12 or 14 inch square. Use a sharp knife or pizza wheel to cut the dough into 4 equal squares. Divide the filling among the dough squares, spooning it onto one diagonal half of each square and leaving about a 1/2 inch margin all around. Fold the top over to make a triangle and seal the edges by pressing with the tines of a fork. Use a small knife to make 3 slashes in the top of each calzone to allow stream to escape.
Place the calzone on the prepared baking sheet and bake until a rich golden brown, 25 to 30 minutes. Serve warm with heated marinara sauce for dipping, if desired. Serves 4.
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