Cheesy Spinach and Ricotta Hand Pies
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.
Flaky golden hand pies filled with creamy spinach and ricotta that are the perfect portable picnic treat.
Nutrition per serving
Ingredients
pastry
filling
Instructions
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.
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.
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.
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.
Substitutions
Common mistakes
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