Spinach and Cheese Hand Pies – These delicious and flaky little hand pies are perfect for parties, breakfast, or an afternoon snack.
This Spinach and Cheese Hand Pies is one of the recipes that I do without any planning. I have eaten these little pies so many times before, and for some strange reason, I was craving them.
As I have mentioned before, in Venezuela, there are a vast array of bakeries.
They sell everything you can imagine. Empanadas and hand pies filled (pastelitos) with all sorts of fillings, cookies, pastries, desserts, etc. That is something that we don’t have in our city, possibly in big cities like New York I could find something similar, but not here.
One of my favorite hand pies is the one stuffed with spinach and cheese.
I love the combination of flavors.
My recipe turned out very good. They were flaky and buttery, as they suppose to be, and I felt – for a moment – that I was sitting in a Venezuelan bakery eating a delicious breakfast. I was only lacking my latte (café con leche) with LOTS of foam.
Spinach and Cheese Hand Pies
Ingredients
- 1 tablespoon olive oil
- 1/2 medium onion, finely chopped
- 1 garlic clove, finely chopped
- 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.
- In a large bowl, combine 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 cooling slightly. Serve.
Hi Oriana, This recipe sounds delicious and I want to try it with a few friends. Can I freeze the extras and just bake as needed?
Cheryl
Hello Cheryl! Thanks so much for your interest in my recipe. Yes, you can definitely freeze the extras hand pies (don’t egg wash the ones you plan to freeze), just cover pies with foil and place in freezer.
Hi Oriana!
I just wanted to say that your blog is gorgeous! Love the photography and the light in your photos.
I’d love to include your Spinach and Cheese Hand Pies in a hand pie recipe roundup that I’m preparing for Parade Magazine (to be published in Sept).
If you’re fine with it, could I use one of your photos with a linkback to your original post (http://mommyshomecooking.com/spinach-and-cheese-hand-pies/)?
Let me know your thoughts & thanks so much in advance!
Cheers,
Felicia
Hello Felicia!! Yes, you can include my recipe. Thanks you so much.
I love pretty much anything with spinach and cheese in it, but add flaky pastry, and I’m in heaven. Thanks for the recipe!
These look so good!
wow this looks delicious!
very delicious! (:
OMG! These look absolutely yummy! I have pinned it to my recipe box and will be trying these for sure!
We love spinache and cheese, not to mention puff pastry! How can you go wrong?
These look yummy!
so delicious! (;
I love this!
These would make perfect party appetizers. I will definitely try this recipe!!!
these sound so good.I hope i can get my husband to try them
when I make them.
I love all your recipes! This sounds super good! 🙂
Love this!!!!!!!!!