Mini Spinach-and-Herb Pies Recipe

Name: Mini Spinach-and-Herb Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups all-purpose flour, plus more for dusting; 1 1/2 teaspoons kosher salt; 1/2 cup water; 2 tablespoons extra-virgin olive oil; 5 ounces curly spinach, stemmed and finely chopped; 1/4 pound Greek feta cheese, finely crumbled; 1/4 pound manouri or mild feta cheese, finely crumbled; 1/2 small onion, finely grated; 1/2 cup finely chopped parsley; 1/2 cup finely chopped mint; 1/2 cup finely chopped fennel fronds or dill; 2 tablespoons extra-virgin olive oil; Salt; Pepper; 1 large egg beaten with 1 teaspoon water; Sesame seeds, for sprinkling

Servings: persons

2 cups all-purpose flour, plus more for dusting
1 1/2 teaspoons kosher salt
1/2 cup water
2 tablespoons extra-virgin olive oil
5 ounces curly spinach, stemmed and finely chopped
1/4 pound Greek feta cheese, finely crumbled
1/4 pound manouri or mild feta cheese, finely crumbled
1/2 small onion, finely grated
1/2 cup finely chopped parsley
1/2 cup finely chopped mint
1/2 cup finely chopped fennel fronds or dill
2 tablespoons extra-virgin olive oil
Salt
Pepper
1 large egg beaten with 1 teaspoon water
Sesame seeds, for sprinkling

1
Make the dough In a bowl, whisk the 2 cups of flour with the salt.
2
Make a well in the center and pour in the water and oil, using a wooden spoon to gradually incorporate them into the flour until a shaggy dough starts to form.
3
Turn the dough out onto a lightly floured work surface and knead until a soft dough forms, about 2 minutes.
4
Wrap the dough in plastic and let rest at room temperature for 30 minutes.
5
Make the filling In a bowl, combine all of the ingredients except the egg wash and sesame seeds and mix well.
6
Preheat the oven to 450.
7
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle, a scant 1/4 inch thick.
8
Cut the dough into twelve 4-inch squares.
9
Spoon 2 tablespoons of the filling into the center of each square; bring up the 4 corners to meet in the center, then pinch together to seal.
10
Arrange the pies on a parchment paperlined baking sheet.
11
Brush with the egg wash and sprinkle with sesame seeds.
12
Bake the pies for about 30 minutes, until lightly browned and the filling is hot.
13
Let cool for at least 5 minutes, then serve warm or at room temperature.

637

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 2 cups all-purpose flour, plus more for dusting, 1 1/2 teaspoons kosher salt, 1/2 cup water, 2 tablespoons extra-virgin olive oil, and more.

Yes, Mini Spinach-and-Herb Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mini Spinach-and-Herb Pies

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