Homemade Spinach Ricotta Mini Pies
Ingredients
Dough
- 3 egg yolks
- 3 tablespoons heavy cream
- 3 tablespoons margarine, heaping
- 2 1/2 cups all-purpose flour (approximately)
- a pinch of salt
- 1 egg yolk, for brushing
- 1 teaspoon milk
Filling
- 1/2 bunch fresh spinach
- 200 grams ricotta cheese
- 100 grams parmesan cheese, grated
- salt to taste
- olive oil for sautΓ©ing
- 1/2 cup heavy cream (optional)
Preparation
SautΓ© the spinach with olive oil until no longer watery
Stir in the ricotta, parmesan cheese, and optional heavy cream
In a bowl, combine egg yolks, margarine, heavy cream, salt, and 1 cup of flour. Mix well, then add another cup of flour. Once incorporated, add the remaining 1/2 cup of flour
Line a baking dish with part of the dough, add the filling, and top with a lattice of dough strips
Brush the top with egg wash (egg yolk mixed with milk) and bake in a preheated oven at 200Β°C until golden
Tips
This dough is the same as used for Brazilian empadinhas (mini pies)
Feel free to use any filling you prefer
