After our first garden harvest we had more than enough spinach to go around. Which, in my opinion, is an excellent problem to have! The solution, was these delicious little spinach pies. We can even pretend its healthy, I mean there is spinach in it right? The crust has a buttery crunch that reminds me of pot pies and the filling is super gooey, yum! I can’t think of a better way to spend a rainy summer day than to fill my belly with a yummy comfort food. I’ll worry about the calories tomorrow. Enjoy!
[ingredients title=”What you’ll need”]
- 2 1/2 cups all purpose flour
- 1 cup salted butter (two sticks)
- 2 red potatoes
- 5 cloves of garlic, chopped
- 3/4 cup onion, chopped
- 5 cups of fresh spinach, cut into ribbons
- 1 tablespoon butter
- 1 teaspoon fresh chopped rosemary
- 1 egg
- Small circle bowl, to trace the pie shapes
[directions title=”Prep + Bake”]
- Fill a medium pot with water and bring to a boil.
- Wash and chop potatoes into equal chunks and add to boiling water.
- Add the flour to a bowl, begin cutting the butter into the flour until it becomes grainy in texture. (*Note- you can use a food processor or a mixer with a blade to pulse the butter and flour together until it becomes grainy in texture.)
- Slowly add cold water until the dough comes together to form a ball.
- Push it down into a thick disk, cover and place in fridge for at least 35 minutes.
- Check the potatoes, when soft enough to mash with a fork, drain. Add 1 tbsp butter and mash the two together. Feel free to leave some chunks here and there, then set aside.
- Sauté’ the garlic and onions until soft, then add the spinach and sauté’. Then add the spinach mixture and the teaspoon of chopped rosemary to the potatoes and mix to combine.
- Preheat oven to 375 degrees. Take the cooled dough and roll out on a lightly floured surface until it is 1/4 inch thick.
- Take a small bowl and place upside down on the flour. Trace around the bowl with a knife to cut out a circle shape. Continue this to make as many circles as possible. Roll up extra dough into a ball and place in fridge while you fill the circles you just made.
- Place a scoop of the potato spinach mixture on to one had of each circle. Be careful to leave enough space around the edge of the circles.
- Fold the other half of each circle over top of your mixture and press the edges together. Use a fork to press the edges together even more. If the dough isn’t sticking together use a little bit of water to wet the dough. Repeat for each mini pie.
- Place all the mini pies on a baking sheet lined with parchment paper.
- Take the rest of rough out of the fridge and repeat steps 9-13 until all dough is used.
- Whisk the egg and tablespoon of water together to form an egg wash, and brush over each mini pie.
- Bake until the mini pies are golden brown. Let cool, serve & ENJOY!
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Author: Chelsea Crosby