by One Hungry Mama
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my 11 recipes »
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One Hungry Mama's Notes:
Expand1 medium onion, chopped Ask a question about this ingredient
1 pound spinach, washed and chopped Ask a question about this ingredient
2 teaspoons salt Ask a question about this ingredient
2 cloves garlic, finely minced Ask a question about this ingredient
juice of 1 lemon Ask a question about this ingredient
1/4 cup olive oil, plus more for sauteing Ask a question about this ingredient
1/4 pound feta cheese, crumbled Ask a question about this ingredient
6 ounces shredded mozarella Ask a question about this ingredient
Preheat oven to 375 degrees. In the meantime, carmelize onions in olive oil over medium-high heat. Set aside.
Ask a question about this stepToss chopped spinach with salt. Let sit 3 minutes or so before squeezing the spinach of excess water. Mix drained, salted spinach with garlic, lemon juice, olive oil, feta and carmelized onions.
Ask a question about this stepRoll dough into 5 to 6 inch rounds. Place a small mound of shredded mozzarella in the center of each round, top with about 2 tablespoons of spinach, then top spinach with a little more mozzarella. Fold in half, pinch and seal the edges with water. (When I have time, I shape these into neat crescents or triangles. When I have to move quickly, though, they remain free form.)
Ask a question about this stepLine a baking sheet with parchment paper and brush with olive oil. Place pies on the prepped sheet and brush the tops with olive oil. Place in oven and bake for about 20 minutes, until golden brown.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
