Spinach and Cheese Hand Pies

These delicious and flaky little hand pies are the perfect idea for parties, breakfast, or an afternoon snack.

Course Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings

Calories 186kcal

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.

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

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.