Go Back

Spinach Ricotta Mini Pies

Servings: 16 -18 mini pies

Ingredients

  • 1 lb spinach leaves
  • 500 gr cups ricotta
  • 1/2 cup coarsely grated sharp cheddar cheese
  • 1/2 cups freshly grated parmesan
  • 2 eggs

For the egg wash:

  • 1 large egg yolk leftover from filling
  • 1 teaspoon milk

Instructions

  • Wash spinach in cold running water.
  • Drain and squeeze out excess water and roughly chop. Blend in a blender together with half ricotta.
  • In a large bowl, combine to the rest of ricotta and mix thoroughly. Add salt, Parmesan cheese and cheddar.
  • On a lightly floured surface, roll the dough into a thin rectangle and cut out circles out of the pastry by pressing into it the border of a glass (use a 4-inch round cookie cutter, if you have it).
  • Press each circle into the bottom of a greased cupcake tin for the bottom of the pie crust. Repeat with remaining dough until 16-18 muffin tins are filled.
  • If some pastry will hang over the sides of the tin, just trim the borders with a knife.
  • Spoon the filling into the tins and cover with a traditional crust tops you obtain by cutting out small circles from the remaining pastry.
  • Brush each pie crust with the egg wash (egg yolk mixed with milk). Chill in fridge for at least half an hour.
  • Bake for 25-30 minutes.