Annie & Skyler The spinach is busting in the FIO garden, and we’re here to celebrate the pure awesomeness of this quintessential green. Today we are bundling up our just-picked spinach into neat little hand pies that are totally MIYM (melt-in-your-mouth—our new favorite acronym!). They’re the perfect savory appetizers for spring dinner parties, outdoor picnics, or even just busy-day, grab-and-go breakfasts.
The vibrant, flavorful filling and next-level pastry come together like magic. Don’t be intimidated by the homemade pastry. It’s SO easy, thanks to a food processor, and SO worth the effort. (See our step-by-steps below!)
Now it’s important to note that garden-grown spinach is leagues better its store-bought counterparts—it’s sweeter, succulent, and much more flavorful. If you don’t grow your own, look for locally grown spinach or use a bunch of mature spinach from your supermarket.
Our handheld pies are filled with a mixture of blanched spinach, plenty of cheese, and punchy seasonings. When other greens are in season—Swiss chard, kale, arugula, or even beet greens— swap them in for the spinach. Or try one of our other amazing filling options below.
LET’S MAKE PASTRY! The decedent, tender cream cheese pastry is the key to our hand pies’ incredible MIYM qualities. And it’s easier to make than you think—promise. It’s all done in a food processor and comes together in mere minutes. Here’s how to do it in 3 easy steps.
1. Pulse the flour and salt, then add the cut-up butter and cream cheese. Pulse just until pieces are pea-sized.
2. Whisk together the egg and cream. With the processor running, drizzle in the egg-cream mixture into the flour mixture. If mixture is still dry and crumbles when you press the pieces together, add water, 1 Tbsp. at a time, pulsing after each addition, just until moistened and pieces stick together when pressed.
3. Turn pastry into a bowl. Press together, kneading very lightly, to form a ball. Divide into 2 portions, then form into 2 discs. Wrap in waxed paper and chill until firm, at least 30 minutes or up to 1 day.
FORM YOUR PIES—IT’S EASY!
1. Roll out dough to ⅛ thickness, then cut into 4-inch rounds. If you don’t have a round cutter, you can trace a round dish with a knife, or cut the dough in to 4-inch squares.
2. Brush half of the pastry rounds with egg wash. This is the glue that will help hold your pies together when baking.
3. Place about 1 Tbsp. filling in centers then fold over pastry and seal with the tines of a fork.
BE CHILL Refrigerate your pies for about 20 minutes (or up to 2 hours) before baking. Having them nice and cold will prevent them from spreading or leaking. Cold is the key to flaky AND strong pastry.
MORE FILLING + TOPPING OPTIONS
When it isn’t peak spinach season, try one of these other filling options.
MAPLE BACON JAM HAND PIES In a small saucepan cook 4 slices chopped bacon until almost crisp. Transfer bacon to paper towels, leaving drippings in pan. Add 1 small onion, finely chopped. Cook over medium heat, stirring occasionally, until lightly browned and very tender. Add ¼ cup maple syrup. Cook until bubbly. Remove from heat and stir in bacon. Let cool. Top formed, egg-washed hand pies with everything bagel seasoning.
SPICED LAMB HAND PIES In a medium skillet cook 8 oz. ground lamb and ¼ cup minced red onion until lamb is browned and crumbly and onion is tender; drain off any excess fat. Add 1 clove minced garlic to lamb and onion in skillet; cook and stir 1 minute. Add 1 tsp. ground cumin, 1 tsp. paprika, ½ tsp. salt, 1 pinch each ground cinnamon, saffron, and black pepper. Cook and stir 1 minute more. Remove from heat. Finely chop 1 hard-boiled egg and stir into lamb mixture. Let cool. Top formed, egg-washed hand pies with flaky salt before baking.
JAM PIES For an easy dessert (or a little treat for the kiddos!), save a few of the pastry rounds to fill with with a spoonful of jam. Fold the pastry over as directed, then brush with egg wash, sprinkle with coarse sugar, and bake as directed.
Three-Cheese Spinach Hand Pies
Ingredients
- 2½ cups all-purpose flour
- ½ tsp. salt
- ¾ cup cold butter, cut into cubes
- ½ cup cold cream cheese, cut up (4 oz.)
- 2 eggs
- ¼ cup heavy cream
- Cold water, as needed
- 4 cups lightly packed mature spinach leaves (about 1 bunch)
- ½ cup shredded white cheddar cheese (4 oz.)
- ¼ cup crumbled feta cheese (2 oz.)
- 1 to 2 Tbsp. pine nuts, toasted and coarsely chopped (optional)
- ½ tsp. garlic powder
- ½ tsp. crushed red pepper
- ½ tsp. dried oregano
- 1/4 tsp. freshly grated nutmeg
- Flaky salt
Instructions
- In a food processor pulse flour and salt until combined. Add butter and cream cheese. Pulse until pieces are pea size. Beat 1 egg in a small bowl; beat in cream. With the processor running, drizzle egg and cream mixture throughout the hole in the lid, then add water, 1 Tbsp. at a time as needed, just until dough starts to stick together. Use hands to lightly knead and press dough into 2 balls. Flatten, wrap in wax paper, and chill at least 30 minutes or up to 1 day.
- Meanwhile, for filling, blanch 4 cups fresh spinach in boiling water 1 minute, then transfer to an ice bath. Drain spinach, squeezing out as much liquid as possible, then finely chop. In a medium bowl combine spinach, feta, Parmesan, pine nuts (if using), garlic powder, and crushed red pepper, oregano, and nutmeg.
- Line a large baking sheet with parchment paper. Roll dough to ⅛-inch thickness. Cut out rounds using 4-inch cutter. For egg wash, in a small bowl beat remaining egg with 1 Tbsp. water. Brush half of the pastry rounds with egg wash, then top with about 1 Tbsp. filling. Fold round in half, pressing edges together. Press edges with the tines of a fork to seal. Arrange on prepared baking sheet and chill 10 to 20 minutes.
- Meanwhile, preheat oven to 400°F. Brush tops of hand pies with egg wash and poke a hole in the center of each pie with a skewer or knife. Sprinkle with flaky sea salt. Bake 15 to 17 minutes or until puffed and golden.
