Best Spinach And Turkey Hand Pies Recipes

SPINACH PHYLLO HAND PIE

Steps:

• Melt 1 stick of the butter in a large skillet over medium heat. Add the garlic and onion and cook until the onion is softened, 2 to 3 minutes. Add the artichoke hearts and stir. Pour in the cream and bring to a boil. Reduce to a simmer and let the mixture thicken for 1 to 2 minutes. Season with salt and pepper. Stir in the cream cheese and Parmesan and mix until smooth. Add the spinach and cook, stirring occasionally, until the spinach is fully wilted. Set the mixture to cool to room temperature, about 20 minutes.
• Preheat the oven to 375 degrees F.
• Melt the remaining 1 stick butter in a small saucepan. Spray a baking sheet with nonstick cooking spray and set aside.
• On a clean work surface, halve and trim the phyllo sheets into 18 rectangular pieces (5 1/3 inches by 9 inches). Layer 3 phyllo sheets, brushing the top of each layer with melted butter. (Cover the remaining phyllo dough with plastic wrap and a damp cloth to keep from drying out.) Place 1/4 cup of the filling about 1 inch from the bottom of the phyllo rectangle. Fold the corner of the phyllo dough over the filling, creating a triangular filled pocket. Continue to fold, keeping the triangle shape, until completely sealed. Place it sealed-side down on the prepared baking sheet. Repeat with the remaining phyllo sheets and filling until you have 6 hand pies.
• Brush the top of the phyllo triangles with the remaining butter and bake until golden brown, about 15 minutes. Serve warm or at room temperature.

SPINACH-AND-TURKEY HAND PIES

Steps:

• Preheat oven to 375 degrees. In a large bowl, mix together meatloaf, spinach, ricotta, feta, and lemon zest and juice. Season with salt, pepper, and red-pepper flakes, if using.
• Lay 1 sheet phyllo on a work surface and lightly brush with oil (keeping remaining sheets covered with a damp towel). Top with 2 sheets phyllo, brushing each with oil. Cut in half crosswise and stack. Place 1 scant cup meat mixture in center; flatten slightly. Fold long sides inward to cover filling, followed by top and bottom. Lightly brush all over with oil. Repeat to make 3 more pies. Bake on a parchment-lined rimmed baking sheet until golden, 25 minutes. Let cool 5 minutes.

SPINACH AND THREE CHEESE PHYLLO PIE

Steps:

• For the spinach and cheese mixture: Preheat the oven to 375 degrees F. Grease a 13-by-9-inch baking dish with cooking spray or butter.
• In a large dry skillet over medium heat, lightly toast the pine nuts. Remove and reserve. In the same skillet, melt the butter with the olive oil. Add the onions and saute until translucent, about 10 minutes. Add the garlic and saute 2 to 3 minutes. Stir in the spinach. Cook until tender and any excess water evaporates, about 5 minutes. Remove from heat and let cool.
• In a large bowl, mix the eggs, feta, ricotta, Parmesan, pine nuts, pepper, salt and nutmeg. Add the reserved spinach mixture and stir to combine. Transfer to the baking dish, pressing to make sure it is even.
• For the phyllo dough crust: Layer sheets of phyllo onto the spinach mixture, brushing each sheet with melted butter before adding the next. Fold the edges to make a crust and brush with butter. Sprinkle with za'atar or sesame seeds. Bake until golden brown, 55 to 60 minutes.

SPANAKOPITA HAND PIES

Steps:

• Pierce the potatoes a few times with a fork. Microwave until softened but not completely cooked through, 3 to 5 minutes. Let cool slightly, then peel and finely chop; transfer to a medium bowl and set aside.
• Bring a large pot of salted water to a boil. Add the spinach and Swiss chard leaves and cook until wilted, about 3 minutes. Drain, then let cool in the colander, tossing occasionally and lightly pressing with a rubber spatula to remove the excess liquid. When cool enough to handle, transfer the greens to a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop and add to the bowl with the potatoes.
• Heat the olive oil in a large skillet over medium-high heat. Add the Swiss chard stems, onion, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the garlic and the spinach-chard mixture; cook, stirring, until well incorporated, 5 minutes. Transfer to a large bowl and let cool to room temperature. Add the cheeses, mint, dill, egg and lemon zest; stir to combine. (You can make the filling 1 day ahead; cover and refrigerate until ready to assemble.)
• Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on a work surface with a long side facing you (keep the remaining sheets covered with a damp towel). Lightly brush with olive oil and lightly sprinkle with breadcrumbs. Fold in half like a book and brush with more olive oil and sprinkle with more breadcrumbs, then fold the top half down. Place 1/2 cup filling in the center and brush the edges with a little water. Bring the top two corners together over the filling and pinch the edges together to seal. Repeat with the bottom two corners; pinch closed. Pinch the two remaining edges closed. Transfer to the prepared baking sheet and brush with olive oil. Repeat to make 8 hand pies.
• Transfer the hand pies to the oven and bake until golden brown and crisp, 25 to 30 minutes. Serve warm or at room temperature.

SPINACH AND TURKEY PIE

Steps:

• Heat oven to 375 degrees.
• Grease 13x9x2 inch baking pan.
• Set aside.
• Melt butter in large skillet over high heat.
• Add onion.
• Reduce heat to medium and cook until almost tender.
• Add turkey and cook until no longer pink.
• Add spinach, salt, pepper, nutmeg, pepper flakes and olives.
• Cook 5 minutes.
• Transfer to large bowl.
• Stir in cheese, eggs, and oregano.
• Place 1/2 dough in baking pan.
• Spread spinach mixture on top.
• Top with the other 1/2 dough.
• Bake in 375 degree oven until browned.
• About 35 minutes.