spinach pies

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To make crust...

1 1/4 cups all-purpose flour
1/4 teaspoon salt

1/2 cup butter, chilled and diced

1/4 cup ice water

In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.  

             

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Spinach pie filling...

Fresh Spinach
Salt/Pepper
White Onion chopped
Red Pepper Flakes
1T Olive Oil
Pepper Jack Cheese

Preheat oven at 375 degrees. Saute fresh spinach in oil. Add salt, pepper, pinch of pepper flakes, and 1/2 cup of chicken broth.

Bring to a boil and simmer for 20 minutes. Strain liquid from spinach and set aside.

Roll crusts out at room temp. Cut into circles or squares 3 inches diagonally or in diameter or larger. I prefer 5 inches to produce a surface to hold 3-5 T of spinach.

Spoon spinach onto crusts, sprinkle chopped onion and pepper jack cheese on top. Fold upwards to pinch and seal edges.

Bake in the oven at 375 degrees until golden brown on a nonstick sheet. Serve. You can freeze extras and eat leisurely. I usually make 2-4 at a time, store the leftovers in the refrigerator and eat within a day or two.