Spinach and Cheese Hand Pies | mommyhoodsdiary

Spinach and Cheese Hand Pies

Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 20


  • 1 tablespoon of olive oil
  • 1/2 medium onion, finely chopped
  • 1 cloves garlic, finely chopped
  • 3/4 cups 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
  • 1/8 teaspoon pepper
  • 5 oz frozen spinach, thawed and squeezed (half package)
  • 2 sheets of puff pastry, thawed
  • 1 egg, slightly beaten
  • 1 teaspoon water


  • 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. 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.
  • Mix egg and water in a small bowl.
  • Brush each pastry round with egg wash. 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 the egg wash.
  • Bake for 15 - 20 minutes until golden brown and puffed.
  • Remove from the oven and allow cooling slightly. Serve.


Do not to overload each round with filling as it can burst open when baking.