Individual Spinach Pies - Filling Only |
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Prep Time: 25 Minutes Cook Time: 7 Minutes |
Ready In: 32 Minutes Servings: 6 |
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This is a filling of my own creation! Ive used other recipes as a guide, but this is what I came up with, using all of the flavors that I wanted it to have! ENJOY!! I use Mean Chef's Sour Cream Pastry Sour Cream Pastry and it made 6 nice-sized pies. Cook time is the time it takes to cook the filling. It has nothing to do with the pastry cooking time. Ingredients:
16 ounces frozen chopped spinach, defrosted,water removed completely |
2 1/2 tablespoons unsalted butter |
1 tablespoon olive oil |
1 yellow onion, chopped |
1/2 red onion, chopped |
2 shallots, chopped |
4 cloves garlic, minced |
15 ounces whole milk ricotta cheese |
8 ounces feta cheese |
1/2 teaspoon fresh ground black pepper |
1/2 teaspoon garlic powder |
1/2 teaspoon salt |
1 pinch cayenne |
1/4 teaspoon nutmeg |
1 medium egg, beaten (if using a large egg, only use about two-thirds of the large egg) |
Directions:
1. Have your spinach defrosted, drained and ready to go (I usually do mine, then throw it in the fridge, having it ready to go once the time comes).
2. Take out a nice sized fry pan, and heat your olive oil and your butter to medium-high heat.
3. Add your chopped yellow and red onions, and saute for 4 minutes.
4. Then add your shallot and garlic, and saute another 2-3 minutes.
5. In a large bowl, combine your ricotta and feta- I usually take a fork and press the feta into the ricotta until thoroughly combined.
6. Then add your pepper, garlic powder, salt, cayenne and nutmeg to your cheeses and mix well.
7. Add your beaten egg to the cheese mixture, and thoroughly combine.
8. Finally, add your spinach/onion mixture to your cheese mixture and stir thoroughly to combine.
9. Use as a filling to your favorite pastry dough!
10. Using Mean Chef's Sour Cream Pastry, I made 6 large-sized individual pastries, and baked at 375 degrees F for approximately 25-30 minutes.
11. ENJOY!
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