How to Make the Perfect Cheesy Spinach and Ricotta Hand Pies
Italian · Medium · 45 min · 8 servings
These golden flaky hand pies are stuffed with a creamy filling of ricotta cheese, wilted spinach, and melted mozzarella seasoned with garlic and nutmeg. They are completely self-contained making them the most tidy and portable picnic food you can imagine.
Why this recipe works
This Cheesy Spinach and Ricotta Hand Pies recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 45 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 350 calories with 14g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 6 simple ingredients that you can find at any grocery store:
- 2 sheets store-bought puff pastry thawed
- 250 g ricotta cheese
- 150 g baby spinach wilted and squeezed dry
- 100 g mozzarella cheese grated
- 1 clove garlic minced
- 1 large egg beaten for egg wash
Step by step instructions
Step 1: Prepare the Filling
Wilt the baby spinach in a dry pan over medium heat then squeeze out all excess moisture using a clean tea towel. Mix together with ricotta, grated mozzarella, minced garlic, salt, pepper, and a pinch of nutmeg.
Step 2: Cut and Fill
Preheat oven to 200 degrees Celsius. Cut each pastry sheet into 4 equal rectangles. Spoon filling onto one half of each rectangle leaving a 1 cm border clear around the edges.
Step 3: Seal and Brush
Fold the empty pastry half over the filling and press the edges firmly with a fork to create a tight seal. Brush the tops generously with beaten egg wash and cut two small slits in each pie to allow steam to escape.
Step 4: Bake and Cool
Bake on a lined baking tray for 22 to 25 minutes until deep golden brown and puffed. Cool completely on a wire rack before packing into an airtight container.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- ricotta cheese → cottage cheese blended smooth for a lower fat alternative
- puff pastry → shortcrust pastry for a sturdier and less flaky hand pie
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Not squeezing out all the moisture from the spinach which makes the pastry soggy from the inside
- Sealing the edges too loosely which causes the filling to burst out during baking
Nutrition facts
Per serving: 350 calories, 14g protein, 28g carbs, 20g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →