Get ready to transform your kitchen into a gourmet Italian bakery with these irresistible Spinach and Cheese Hand Pies that will make your taste buds dance! Imagine biting into a perfectly golden, flaky pastry that reveals a creamy, herb-packed filling – these hand pies are not just a meal, they're a culinary experience that will have everyone begging for your secret recipe. Whether you're looking for a crowd-pleasing appetizer, a quick lunch, or a delightful snack, these hand pies are about to become your new obsession.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 12 hand pies
Ingredients
- 2 cups fresh spinach, chopped
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1 package puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a medium bowl, mix chopped spinach, ricotta cheese, and shredded mozzarella. Season with salt and pepper, stirring until well combined.
- Carefully unfold the thawed puff pastry on a lightly floured surface. Using a round cookie cutter or a small plate, cut 4-inch circles from the pastry.
- Place approximately 2 tablespoons of the spinach and cheese mixture in the center of each pastry circle, leaving a small border around the edges.
- Fold the pastry circles in half to create a half-moon shape, pressing the edges together with a fork to seal completely.
- Brush each hand pie with beaten egg wash, which will help create a golden, shiny crust when baked.
- Make a small slit on the top of each hand pie to allow steam to escape during baking.
- Arrange the hand pies on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the pastry is puffed and golden brown.
- Remove from the oven and let cool for 5-10 minutes before serving to allow the filling to set.
Tips
- Keep your puff pastry cold: Ensure the pastry is thoroughly thawed but still cool to the touch for the best texture.
- Don't overfill: Use exactly 2 tablespoons of filling to prevent leaks and ensure even cooking.
- Seal carefully: Press the edges with a fork to create a tight seal that prevents the filling from escaping during baking.
- Egg wash secret: For an extra golden and glossy crust, use a pastry brush to apply the egg wash evenly.
- Let them rest: Allow the hand pies to cool for 5-10 minutes after baking to let the filling set and prevent burning your mouth.
- Make ahead tip: You can prepare these hand pies in advance and freeze them before baking. Just add a few extra minutes to the cooking time when baking from frozen.
- Serve with a dipping sauce: A marinara or garlic aioli can elevate these hand pies from great to absolutely incredible!
Nutrition Facts
Calories: 280kcal
Carbohydrates: 18g
Protein: 12g
Fat: 19g
Saturated Fat: 8g
Cholesterol: 45mg
