Spinach Feta Pocket Pot Pies
(recipe from Mad Hungry: Feeding Men & Boys)
- 1 tablespoon extra- virgin olive oil
- 2 cups chopped spinach, squeezed of liquid and chopped (i used frozen)
- 1/2 cup chopped onion
- 1/2 teaspoon coarse salt
- 1 large egg, beaten
- 1/4 cup crumbled feta cheese
- 1 tablespoon dried dill
- 1 recipe (2 disks) Cream Cheese Pastry (recipe below)
- 1 large egg, for egg wash
To make the filling, heat the olive oil in a medium skillet over medium heat. Add the onion, and saute until the onion is translucent, about 3 minutes. Stir in the spinach and salt and cook to fully combine, about 2 minutes. Remove from the heat and cool slightly. Mix in the beaten egg, cheese, and dill. Chill.
Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
To form the pocket pies, work with half of a disk of dough at a time, rolling it out on a floured surface to about 12 inches in diameter. Using an overturned bowl (about 5 inches across), cut out about 3 circles from each piece of dough. After cutting out all your circles, gather all dough scraps, re-roll, and cut out a final time. Place 1/4 cup filling on one side of a dough circle. Wet the edges of the dough with water. Fold the dough over to form a half-circle. Pinch the edges of the dough together. Crimp the edges with a fork. Repeat the process until all the filling is used. The pocket pies can be frozen at this point.
Place the pocket pies on the prepared baking sheet and chill for a few minutes. Prick each pie on top twice with a fork. When ready to bake, beat the egg with 1 tablespoon water. Brush the egg wash over each pocket pie. Bake for 20 to 25 minutes, until golden brown. Let rest for 5 minutes before serving. The pies can be cooled and frozen to reheat in the microwave.
Cream Cheese Pastry
- 8 tablespoons (1 stick) unsalted butter, softened
- 4 ounces cream cheese, softened
- 1/4 cup heavy whipping cream
- 1 1/2 cups plus 2 tablespoons all-purpose flour, plus more for rolling out dough
- 1/2 teaspoon coarse salt
In a food processor or using an electric mixer or by hand, process the butter, cream cheese and heavy whipping cream.
Add the flour and salt; process just until combined and the dough holds together in a ball. Turn the dough out onto a well-floured surface and divide into 2 pieces. Flatten into disks and wrap each in plastic wrap. Refrigerate for at least 30 minutes before rolling out. If the dough is chilled overnight, take it out 15 minutes before rolling out.
Rub flour all over a rolling pin. Working with one disk at a time, place the disk on a clean, well-floured surface. Roll gently from the center of the dough to the top and bottom edges. Rotate the disk, and roll to the top and bottom edges again. Re-flour the work surface and rolling pin, turn the dough over and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.