St￭ Spinach Pies are a delightful addition to any meal, providing a comforting blend of flavors wrapped in a flaky pastry. These savory st￭ pastries are perfect as appetizers, snacks, or part of a larger meal, and they are especially popular at gatherings or family dinners. The spinach and feta filling is both nutritious and satisfying, making them a go-to choice for vegetarians and anyone looking for a healthy treat. Whether you're preparing a family dinner or hosting a gathering, these baked spinach snacks are sure to impress. Their versatility allows them to be served warm or at room temperature, making them an ideal make-ahead option.
Ingredients
Scale:
For the Dough:
2 cups all-purpose flour
1/2 cup unsalted butter, cold and cubed
1/2 teaspoon salt
1/4 cup ice water
For the Filling:
2 cups fresh spinach, chopped
1 cup feta cheese, crumbled
1/2 cup ricotta cheese
1 small onion, finely chopped
2 cloves garlic, minced
1 egg, beaten
Salt and pepper to taste
1 tablespoon olive oil
For Assembly:
1 beaten egg (for egg wash)
Instructions
In a large mixing bowl, combine the flour and salt. Add the cold, cubed butter, and mix until the mixture resembles coarse crumbs.
Gradually stir in the ice water, one tablespoon at a time, until the dough comes together. Form it into a disc, wrap it in plastic wrap, and refrigerate for at least 30 minutes.
In a skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent, about 3-4 minutes.
Stir in the chopped spinach and cook until wilted, approximately 2 minutes. Remove from heat and let cool slightly.
In a bowl, mix the sautéed spinach mixture with feta, ricotta, the beaten egg, salt, and pepper until well combined.
Preheat your oven to 400°F (200°C).
On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Cut into circles, approximately 5-6 inches in diameter.
Place a spoonful of the spinach and cheese filling in the center of each dough circle. Fold the dough over to create a half-moon shape and crimp the edges to seal.
Brush the tops of the filled pies with the beaten egg.
Arrange the pies on a baking sheet lined with parchment paper. Bake for 25-30 minutes or until golden brown and flaky.
Allow the st￭ spinach pies to cool for a few minutes before serving.
