Savory Spinach and Feta Mini Pies
Oh my love, these little spinach and feta mini pies have been a constant in my kitchen for as long as I can remember. I used to make them on rainy afternoons when the children came home from school with their shoes soggy and their cheeks still warm from playing. They would sit at the table with sticky fingers and hungry eyes while I folded the pastry and hummed an old song. Watching them take that first buttery, warm bite made every small chore feel like a celebration. They are simple, honest comfort wrapped in golden pastry. I reach for this recipe when I want something nourishing but also hand-held and cheerful. For holiday gatherings, I tuck them into a basket with napkins and send them off to cousins and neighbors. For quiet evenings, a single mini pie with a cup of tea feels like a warm hello to myself. There is a kind of magic in how spinach, tangy feta, and a little eggy custard can bring everyone together around a plate. This is the dish I turned to when my grandchildren were tiny and learning to eat with their hands. I remember teaching my eldest to hold a mini pie without squishing it, and he learned gentle care as much as he learned to chew. That memory is why I always make them a little smaller than you might think, easy to pop, easy to share. The recipe has traveled through decades and small adjustments, but the heart of it has never changed. So come sit at my kitchen table. We will make enough to pass around, enough for neighbors and friends, enough to tuck in a lunchbox. You will feel the warmth of the pastry and the soft, savory filling, and I promise you will feel wrapped in something kind and steady. You can do this, my dear. I know you can.
Ingredients
- 2 sheets Frozen puff pastry sheets, thawed
- 10 oz Fresh spinach, packed
- 8 oz Feta cheese, crumbled
- 2 eggs Large eggs
- 1/4 cup Heavy cream or whole milk
- 1 small Small onion, finely chopped
- 1 clove Garlic clove, minced
- 1 tbsp Olive oil
- 1/8 tsp Ground nutmeg
- 1/2 tsp Kosher salt
- 1/4 tsp Freshly ground black pepper
- 1 egg Egg for egg wash
- 1 tbsp Water for egg wash
- 1 tsp Sesame seeds or nigella seeds, optional
- 1 tbsp Butter or nonstick spray for tins
- 1 tsp Lemon zest, optional
Instructions
Preheat your oven to 400 F. Lightly grease a 12-cup mini muffin tin with the butter or nonstick spray. This little step keeps our pies coming out clean and perfect, just the way we like them.
Now let us attend to the spinach. Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook, stirring gently, until it is soft and just beginning to color, maybe three to four minutes. Add the minced garlic and give it another thirty seconds. The kitchen will start to smell so warm and comforting.
Toss in the spinach a handful at a time. It will wilt quickly. Stir until all the spinach is tender and most of the steam has gone. If there is any excess liquid, let it cook off for another minute. We do not want a soggy filling. Taste for salt and give it a crack of pepper.
Transfer the spinach mixture to a colander and press gently with the back of a spoon to remove any extra moisture. You can also wrap it in a clean towel and squeeze. Oh do not worry if a little juice comes out, just enough to keep the filling lovely and not watery.
In a mixing bowl, crumble the feta with your fingers. Add the two eggs, the cream or milk, the nutmeg, the lemon zest if you are using it, and the salt and pepper. Stir gently until combined. The color will look like a creamy sunset when it comes together.
Fold the squeezed spinach into the feta mixture. Take your time and be gentle. Taste a little and adjust seasoning if you need more salt or pepper. You are building small pockets of flavor for everyone you love.
Unfold your thawed puff pastry on a lightly floured surface. With a round cutter or the rim of a glass about 3 inches across, cut 12 circles. Re-roll scraps gently if you must. Lay each circle into the muffin tin cup, pressing down and up the sides so they hold shape. If a little pastry peeks above the rim, that is perfectly charming.
Fill each pastry-lined cup two thirds full with the spinach and feta mixture. It should sit nicely without spilling over. I always tell my grandchildren to spoon gently, like tucking a little blanket around a sleepy child.
Beat the remaining egg with the tablespoon of water to make an egg wash. Brush the edges of each pastry lightly. If you like a little sprinkle of sesame or nigella seeds, dust them on now. They give a small, fragrant crown to each pie.
Bake in the preheated oven for 18 to 22 minutes, until the pastry is puffed and a warm golden brown. Keep an eye on them toward the end. When you open the oven you will smell that rich, buttery aroma that makes everyone gather around.
When they are done, let the mini pies rest in the tin for five minutes before transferring them to a wire rack. This little pause helps the filling settle and keeps the bottoms crisp, just how we want them.
Serve warm or at room temperature. These are lovely with a simple side salad or tucked into a picnic basket. If you have leftovers, they keep well in the refrigerator for two days and reheat nicely in a warm oven for a few minutes.
Cooking Tips
- 💡If your dough feels sticky, tuck it into the refrigerator for ten minutes and try again. Cold hands make cold pastry, and cold pastry is easier to shape.
- 💡If the spinach seems very wet, press it in a clean kitchen towel to squeeze out extra moisture. Too much liquid will make the crust soft instead of crisp.
- 💡For a richer filling, use half cream and half milk. For a lighter bite, choose milk. Both are perfectly fine, my dear.
- 💡Make these a day ahead and warm them briefly before serving. Preparing them ahead lets you share the work and the joy with someone you love.
Nutritional Information
Per serving
May these little pies bring warmth to your table and a quiet memory to tuck into your heart. Remember that cooking is an act of love more than it is a test of skill. Share them with someone you care for, hum a soft tune while you bake, and know that every small, steady step makes a lasting memory. Be good to yourself and enjoy each small, golden bite.
Comments (0)
Leave a Comment
Please to leave a comment.
No comments yet. Be the first to comment!