These Spinach and Cheese Hand Pies are delicious and flaky little hand pies that are perfect for parties, breakfast, or an afternoon snack.
Delightful Spinach and Cheese Hand Pies: A Flavorful Recipe for Snack Enthusiasts
If there’s one snack that universally satisfies, it’s the Spinach and Cheese Hand Pies. These delectable little pockets of joy are a savory delight, marrying the wholesome goodness of spinach with the creamy richness of assorted cheeses—all bundled up in a flaky, golden puff pastry. Perfectly portable and incredibly easy to make, these hand pies are a culinary treasure trove for snack lovers of all ages.
What To Love About This Recipe
- Easy to Make: Crafting these hand pies is a breeze! With simple steps and readily available ingredients, you’ll find yourself delighting in homemade goodness without breaking a sweat.
- Simple Ingredients: Speaking of ingredients, this recipe features a harmonious blend of flavors using everyday pantry staples. Nothing too fancy, just a handful of components that synergize brilliantly together.
- Flavorful: Prepare your taste buds for a flavor explosion! The combination of creamy cheeses, aromatic herbs, and the earthiness of spinach makes each bite a delightful experience.
- Perfect for Kid’s Lunches and Snacks: Kids (and adults too!) can’t resist these handheld wonders. They make for a fantastic addition to lunchboxes or as a quick, satisfying snack any time of the day.
Ingredients You’ll Need, Substitutions & Notes
- Olive Oil: This heart-healthy oil adds a touch of richness and helps sauté the onions and garlic to aromatic perfection.
- Onion & Garlic Clove: These aromatic wonders elevate the flavor profile, infusing a savory depth that forms the base of the filling.
- Ricotta, Mozzarella, Cream Cheese & Parmesan: The creamy medley of cheeses brings a luxurious texture and a rich, cheesy goodness that binds the spinach together.
- Italian Herbs, Salt & Black Pepper: The classic Italian herbs complement the cheese and spinach, while salt and pepper season the filling to perfection.
- Frozen Spinach: Packed with nutrients, frozen spinach is a convenient addition, offering a burst of green goodness and a satisfying texture to the pies.
- Puff Pastry: This buttery, flaky pastry serves as the golden, crispy cocoon for the cheesy spinach filling.
- Milk for Brushing: A simple milk wash adds that gorgeous golden hue to the pastry, making it irresistible.
Recipe Tips
- Ensure the excess moisture is squeezed out from the spinach to prevent a soggy filling.
- Don’t overstuff the hand pies; a balanced filling ensures they seal properly and bake evenly.
- Preheat the oven and place the hand pies on a parchment-lined baking sheet for golden, evenly cooked pastries.
Storing and Freezing Instructions
Once cooled, store leftovers in an airtight container in the refrigerator for up to three days. To freeze, individually wrap the hand pies in plastic wrap and place them in a freezer-safe bag for up to one month.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Absolutely! Just ensure it’s finely chopped and wilted before adding it to the filling.
Can I make these ahead of time?
Indeed! Assemble the hand pies, freeze them, and bake them straight from the freezer when ready to enjoy.
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Recipe Card 📖
Spinach and Cheese Hand Pies
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 garlic clove, miced
- 3/4 cup ricotta cheese
- 1/2 cup shredded mozzarella cheese
- 1/4 cup cream cheese (at room temperature)
- 1/4 cup grated Parmesan cheese
- 1/2 teaspoon Italian herbs
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 5 oz frozen spinach, thawed and squeezed (half package)
- 2 sheets of puff pastry, thawed
- 1/4 cup milk
Instructions
- In a small saucepan over medium heat, add the olive oil. Sauté the onion for 3 minutes. Add garlic and sauté for one more minute. Reserve.
- Mix the ricotta, mozzarella cheese, cream cheese, Parmesan cheese, Italian herbs, and pepper; mix well until smooth. Add onion mixture and spinach. NOTE: I did this step with the electric mixer; it's faster, less work and the texture will be smoother.
- Preheat oven to 350º F. Line a cookie sheet with parchment paper.
- Roll out the puff pastry carefully. Using a cookie cutter (or a cup) cut 3.5-inch circles from the puff pastry. I got around 10 rounds out of each sheet.
- Brush lightly each pastry round with milk. Top each round with a spoonful of the spinach mixture. Cover it with another round of pastry, then crimp the sides with a fork.
- Place the puffs on the baking sheet and brush with milk.
- Bake for 15 – 20 minutes until golden brown and puffed.
- Remove from the oven and allow to cool slightly. Serve.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
