Spinach and Cheese Hand Pies
Active Time: 10 minutes • Total Time: 28 minutes
Yields: 8 Pies
- 1 package (5 ounces) Earthbound Farm Organic Mighty Spinach
- ½ cup feta cheese crumbled
- 3 ounces pepper jack cheese shredded
- 2 ounces mozzarella cheese, shredded
- ¼ cup fresh whole milk ricotta cheese
- 1 large egg, beaten
- freshly ground black pepper
- 1 box prepared pie crust
- Egg wash Egg wash, for brushing
- 1 large egg, beaten with 1 tablespoon water
You don’t need to be an experienced baker to make these super simple hand pies. The spinach-rich four-cheese filling here is slightly spicy thanks to the pepper jack cheese. For a milder version, simply use Monterey Jack cheese instead. The pies can be assembled and baked later in the day or the next day; simply keep them covered in the fridge to prevent them from drying out. These satisfying little pies are equally delightful with any of our spinach- or baby kale-based blends.
Preheat the oven to 350°. Cook the baby spinach in a skillet over moderate heat with ½ tablespoon of water, stirring, until wilted. Let cool slightly, then squeeze the spinach dry and chop it.
In a medium bowl, mix the feta, pepper jack, mozzarella, ricotta and the beaten egg. Stir in the chopped spinach and season with salt and pepper.
Unroll the dough and cut the round in quarters with a sharp knife. Spread 2 tablespoons of the spinach-cheese filling on each quarter. Fold the sides over to form the shape of a pie slice and even out the filling as necessary. Brush the edge with egg wash and press together; crimp to seal with a fork. Arrange the pies on a baking sheet.
Repeat with the second round of dough and the remaining filling.
Bake the hand pies until the pastry is lightly browned, 25 to 28 minutes. Let cool slightly before eating.
EASY LIVING TIP: Make a double batch and freeze half for those days you have zero time to cook.
These sound delicious. When freezing – freeze before or after cooking them? Thanks
Hi there, Jane! Really you could freeze them before or after cooking them. I think you’d get better pastry texture if you freeze them before baking.
Sound good and easy, Thanks