Spinach and Walnut Pies
- Vegetable recipes
- Vegetarian
Ingredients
- 3 tbsp (45 mL) extra-virgin olive oil
- 1 cup (250 mL) chopped walnuts
- 3/4 tsp (4 mL) salt
- 1 egg, separated
- 2/3 cups (150 mL) drained ricotta cheese
- 2 bunches (each 10 to 12 oz/300 to 375 g) fresh spinach, cooked, drained and coarsely chopped, or 2 cups/500 mL thawed frozen spinach
- Whole Wheat Cheese Pastry:
- 1-1/4 cups (300 mL) all-purpose flour
- 1 cup (250 mL) whole wheat flour
- 1-1/2 tsp (7 mL) baking powder
- 1/4 tsp (1 mL) nutmeg
- 1/4 tsp (1 mL) salt
- Pinch cayenne pepper
- 2/3 cups (150 mL) grated Romano cheese
- 1/2 cup (125 mL) unsalted butter, softened
- 1/3 cup (75 mL) plain full-fat yogurt
- 2 eggs
Preparation
Whole Wheat Cheese Pastry: In food processor, pulse together all-purpose and whole wheat flours, baking powder, nutmeg, salt and cayenne pepper. Add cheese, butter, yogurt and eggs; process until smooth dough forms. Lightly knead into ball; flatten into disc. Cover and refrigerate for at least 30 minutes or for up to 1 day.
In small skillet, heat oil over medium-low heat; add walnuts and salt. Fry, stirring often, until lightly toasted, about 3 minutes. Scrape into bowl; let cool. Mix in egg yolk and ricotta; add spinach and mix well.
On lightly floured surface, roll out pastry into 22-inch/55 cm square. Using 4-inch/10 cm round cutter, cut out 30 rounds, rerolling scraps as necessary.
Lightly beat egg white. For each pie, brush edge of round with egg white; place heaping 1 tbsp/15 mL spinach mixture in centre. Fold dough over filling, crimping and pinching edges together. Place on parchment paper–lined or lightly floured baking sheet.
Cut small vent into top of each pie. Bake in 375F/190C convection or 400F/200C conventional oven until pastry is nicely browned, 16 to 18 minutes.
Makes 30 pieces.
Make-ahead: Bake pies up to 3 days ahead and refrigerate. Reheat in 325F/160C oven until filling is hot, 10 to 15 minutes.
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