This is one of those recipes that works great when you have a sheet of dough ready in your freezer. Like I did!
One sheet of puff pastry (preferably made with butter, and not hydrogenated oils — actually, Publix just came out with an all-butter puff pastry). It takes maybe 20 minutes at the most to thaw. In that meantime, you can put together the filling and preheat the oven, so when you roll out the dough and fill and shape your spinach pies, it’ll be just 20 minutes later when you’re eating.
Wow. Quick. Easy. Tastes great. And you know exactly what’s in the food you’re eating (as opposed to a fast PU at a quickie restaurant). Make your own snacks!
(I added some minced sorrel to my mixture, because my friend, Danusia, once made spinach pies with sorrel. That subtle addition of taste was so good! She gave me a plant this season and it’s been thriving. So, lucky me, I’ve got sorrel! But you don’t need it. Works fine without, too.) *FYI: that’s my sister in the video. My sous chef.
Mini Spinach Pies
1-2 tablespoons butter
1 small onion, diced
6-9 ounces of spinach (I get triple washed)
4 ounces crumbled feta or goat cheese
salt & pepper to taste
1 egg, beaten for egg wash (add a little splash of water)
Preheat oven to 400 degrees F.
Sauté diced onion in the butter. When softened (about 2-3 minutes), add spinach and let it wilt — add a little salt. Drain. Remove to a mixing bowl and crumble in cheese. (Add a couple of sorrel leaves, minced, if you have it — or another herb you may love — mint? basil? or nothing else…) Season mixture with some more salt and some pepper.
Roll out your sheet of puff pastry…to about half as much thinner. Cut into 3-inch squares. Spoon some filling into each square, fold square in half in a triangle shape. Press edges to seal with your fingers, use a fork to press edges a bit more to seal. Place on a parchment or silpat-lined sheet pan. Brush with some egg wash. Poke one little hole in the top each for steam release while baking. Bake for about 20 minutes until golden. Eat.
Hello Chef Paulette,
This sounds so delicious and I’m going to have to make them. I am hoping to find out about your upcoming classes. I live in Arkansas and a friend who traveled with you to Italy recently told me about your classes and Italy trips. She had an amazing time. I have a friend in Franklin, TN so I’d like to work a visit and class together sometime. Would also like to join you on an Italy trip so what is the best way to find out about your upcoming schedule of classes and trips?
Looking forward to meeting you someday, and learning!!!
Mary Jo Vulcano
Hi Mary Jo, I got your email and I hope you got my response — I’m adding your email address to my list. Thanks so much! Paulette
This is Bonnie LaBelle. I have a group of ladies coming to Nashville the week of October 7th. We were wondering if you would be able to schedule a private class for them. These ladies are coming into Nashville from CA and NC. There would be six gals. If you would be able, what would the cost be for the class and it could be either day or evening. The choice would be up to you. Let me know what your thoughts are. I know you are going to Italy in the fall, I hope it is not that week.
Best Wishes Bonnie
Sent from XFINITY Connect Mobile App
Hi Bonnie, I so much wish we could have made this work! I hope you got my other message. Again, thanks for thinking of me! All the best, Paulette
I took a week long class from J. Pepin ages ago, his sorrel sauce over oven roasted salmon is wonderful. I too, cut the sorrel with spinach. Not everyone can take the bitterness. Sorrel is so easy to grow, it thrives on neglect
Thanks, Georgeann…that sounds so good. I wasn’t sure what to expect from this plant. It seems to be happy. Then my friend gave me two more small plants that she said to try in the ground. It’s slow going — but the first one is in a pot. I love it — and I will try it in other recipes. Thanks for the inspiration.