Spinach and Cheese Hand Pies

Spinach and Cheese Hand Pies

Ingredients:

• 2 sheets puff pastry, thawed
• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 pound fresh spinach, chopped (or 1 package frozen spinach, thawed and drained)
• 1 cup ricotta cheese
• 1/2 cup feta cheese, crumbled
• 1/2 cup shredded mozzarella cheese
• 1 egg, beaten
• Salt and black pepper to taste
• 1 teaspoon dried oregano
• 1 egg (for egg wash)

Instructions:

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Prepare the Filling:
   • In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another minute.
   • Stir in the chopped spinach and cook until wilted if using fresh spinach (or warmed through if using frozen spinach). Season with salt, black pepper, and dried oregano. Remove from heat and let it cool slightly.
   • In a mixing bowl, combine the ricotta cheese, feta cheese, mozzarella cheese, and beaten egg. Stir in the cooled spinach mixture until well combined.
3. Assemble the Hand Pies:
   • Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into equal-sized squares.
   • Place a spoonful of the spinach and cheese filling in the center of half of the squares. Brush the edges of the pastry with water and place another square on top. Press the edges with a fork to seal.
4. Egg Wash:
   • Beat an egg in a small bowl and brush the tops of the hand pies with the egg wash for a golden finish.
5. Bake:
   • Place the assembled pies on the prepared baking sheet. Bake in the preheated oven for 20-25 minutes, or until the pastry is puffed and golden brown.
6. Serve:
   • Allow the hand pies to cool slightly on a wire rack before serving warm.

Keyphrase:

“Spinach and Cheese Hand Pies”

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