Ok you guys, prepare for a much less active Kayle-presence.
On Wednesday morning I will be getting on a bus to Ohio, where I will stay for about a week. I'm going to be crazy busy visiting with people and doing stuff and enjoying the holidays! I'll still try to get on here every now and again, and I have a post or two scheduled for while I'm gone, but I just wanted to give you a heads up. I'll miss you and I hope you all enjoy your holidays too!
Now, on to the recipe!
Have you ever had Spanakopita? It's pretty amazing. The only thing Michael complains about with it(and I agree with) is that we wish there was more pie and less filling. That problem is totally solved with these mini pies!
No, this is not technically Spanakopita. It's goat cheese and spinach and such, not feta and what not.
And yes, if you prefer more filling and less pie-you can totally make these that way too.
This recipe is quite inexact as far as the crust options go, but stick through it. You can figure this out. And once you do you'll have these super amazing little pies that you can hold in your hand and that taste absolutely rich and flavorful and delicious. These would be a perfect thing to serve at a holiday party, methinks.
Mini Spinach and Goat Cheese Pies
The amount this makes varies on your preference on amount of filling. This recipe makes 7 mini pies for me.
- 10 oz. spinach
- 2 oz. goat cheese
- 1 garlic clove
- Salt and pepper, to taste
- Optional-2 scallions
- Shredded Parmesan/Mozzarella/Asiago cheese, for sprinkling
- Pie crust, homemade or store bought (I use this recipe)
- 1 egg
- Preheat oven to 400 degrees.
- Roll out pie dough and cut out circles with a bowl/cup/biscuit cutter-make sure they're large enough to fill muffin cups. Also make sure there are enough circles for the top and bottom of each mini pie (I end up with 14 circles).
- Place the circles of dough into an ungreased muffin tin.
- In a food processor process spinach, goat cheese, garlic, onions, salt and pepper. Spoon the amount of filling desired into the mini pies.
- Sprinkle some cheese on top of each filling. Then cover the entire thing with another circle of dough, cinching shut with the 2 dough layers.
- Beat the egg and brush onto the mini pies as an egg wash.
- Bake 18+ minutes until golden brown.
- Cool for a bit, then pop the pies out of the muffin tin.
Falalalalaaa Lala laaa PIE!