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Spinach ricotta hand pies
It’s an incredible recipe for picnics, bake sales, and summer potlucks. These could be served as an appetizer or even a main. Super decadent and rich with nice herbaceous flavours and pleasing textures.
YIELDS
4
Ingredients
Crust
- 2 1/2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 8 tablespoons ice water
- 1 cup cold butter
Filling
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 garlic clove, minced
- 3/4 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese (room temperature)
- 1/4 cup grated Parmesan cheese
- 1 tablespoon finely chopped fresh dill
- 1 tablespoon finely chopped fresh parsley
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 5 oz frozen spinach, thawed and squeezed (half package)
- 1 beaten egg with a splash of water, for egg wash
Directions
Crust
- In the bowl of a stand mixer, blend two and a half cups of all purpose flour with one teaspoon of salt and one teaspoon of sugar.
- Add in one cup of cold butter cut into cubes. Use a pastry cutter or your fingers to blend the butter into the flour mixture until it is a course meal with irregular sized chunks.
- Start mixer on medium low and gradually pour in eight tablespoons of ice water. Mix until you have a shaggy dough.
- Divide into two disks, wrap in plastic wrap, and place in the refrigerator for at least one hour.
Filling
- In a medium saucepan over medium heat, add the olive oil. Sauté the onion for two minutes. Add garlic and sauté for another minute. Set aside to cool.
- In a large bowl, combine the ricotta, mozzarella, cream cheese, parmesan, fresh herbs, and pepper; mix well until smooth.
- Add onion mixture and spinach and mix until well combined.
Assemble
- Preheat your oven to 375° F.
- Remove your dough from the refrigerator and roll out to an approximately one-eighth of an inch thickness.
- Cut into rounds or squares. Using a hand pie press or forming by hand, place a tablespoon of filling onto one side of your round of dough. Brush some water along the edge of the dough and then fold to seal, crimping the edges to seal. Repeat with the remainder of the filling and dough. If you have dough leftover, you can wrap it in plastic wrap and then freeze for up to three months.
- Transfer your hand pies to a baking sheet lined with parchment and brush the tops with egg wash. Bake for 15 to 20 minutes or until golden brown on top. The tops of the hand pies should look matte.
- Remove from the oven and let cool for a few minutes. Serve warm or at room temperature. Enjoy!
