You can’t go wrong with any recipe that combines spinach and mushrooms. They were made to be eaten together! Some of my favorites are Spinach & Mushroom Quiche and Spinach & Mushroom Lasagne. I also love Spanakopita which is a Greek Spinach Pie so I thought why not a take-off on that and make Spinach & Mushroom Hand Pies!
Instead of using phyllo dough for my wrapper, I decided to use puff pastry. It’s easier to work with and made a perfect pie crust. I made my pies round using a ramekin for the base and a slightly larger bowl to cut out the tops so they would fit over the filling and seal to the bottoms. Using a little egg wash as the paste, this worked perfectly!
My filling was made with fresh spinach and crimini mushrooms with garlic, thyme and assorted seasonings. I mixed in two types of cheese; Manchego and goat. You can use any kind of cheeses that you like or have on hand. This is a simple recipe that can be altered in many ways based on your preference.
Spinach and Mushroom Hand Pies
Yield: 12 pies
- 1 package puff pastry (2 sheets), thawed
- 1 bunch spinach, cleaned and chopped coarsely
- 8 oz. crimini mushrooms, sliced
- 2 green onions chopped
- 4 cloves garlic, minced
- 1 tablespoon thyme leaves
- 1/8 teaspoon freshly grated nutmeg
- dash aleppo pepper flakes
- 1/4 teaspoon freshly ground pepper
- 1/4 cup shredded Manchego cheese
- 1/8 cup crumbled goat cheese
- 1 egg, beaten
- olive oil
- Preheat oven to 400°.
- Heat 2 teaspoons olive oil in a medium skillet. Add mushrooms and cook, stirring only occasionally until any water disappears. Add the garlic, green onions and spinach and cook for about 1 minute. Add thyme leaves, nutmeg, pepper flakes and pepper and stir to combine. Remove from heat. When cooled slightly, add the cheeses and stir to mix. Set aside.
- Roll out one sheet of puff pastry to smooth creases and expand slightly. (keep the other refrigerated) Using a 3″ ramekin or bowl, cut out 6 circles from the pastry and place on a parchment covered baking sheet. Top the middle of each circle with a small spoonful of the spinach mushroom mixture. Using a pastry brush, paint the outside edge of the pastry circle. Using a slightly larger bowl, 3 1/2″ – cut out 6 more circles re-rolling the scraps of dough as needed. Place a larger circle of dough over each of the pies and press on the edges to seal. Using the tines of a small fork, further seal the edges around the pie. Brush some egg over the top of each pie.
- Place the baking sheet in the oven and bake the pies for 20 minutes or until nicely golden and crisp. While the first batch is baking, take the 2nd piece of puff pastry out of the refrigerator and assemble the rest of the pies. Bake them when the first batch is finished. Serve warm.
- The leftover pies can be refrigerated and reheated in the oven.
- The pies can also be formed, covered and refrigerated early in the day to bake later. Brush them with egg right before baking.
(click here) for printable recipe