After making chicken pocket pies, I knew I wanted to make the recipe for spinach pocket pies.
I made these last week, and instead of only including spinach, I added 1/2 spinach and 1/2 kale instead. It created such a unique and delicious flavor, especially with the cream cheese dough!
To make these pies, start out by making the dough. Process together the cream cheese, butter, and whipping cream.
Now, onto the filling!
First, saute the onions,
then add the spinach and kale. I actually started out with 1 cup of spinach and 1 cup of kale, but ended up having to saute an addition cup of the two greens because I did not have very much filling.
Keep on cooking the greens until wilted,
and transfer to a small bowl.
Add in the rest of your filling ingredients,
and refrigerate while you roll out the dough!
While the mixture is chilling, roll out 8 circles of the dough. Then, place 1/4 cup of the filling in the center of each dough circle, moisten the edges of the dough with a little bit of water, fold the dough over the filling, and crimp the edges. Finally, brush the pockets with an egg wash and place in the oven.
Bake for 20-25 minutes, until golden brown.
Also, don't forget to poke the tops of the pocket pies with a fork before baking!
I served these with raspberries and almonds with green beans; it definitely made an amazing meal.
Kale and Spinach Pocket Pies
makes 8 pocket pies
for the dough:
1/2 cup unsalted butter, softened but still slightly cold
4 ounces cream cheese, softened but still slightly cold
1/4 cup heavy whipping cream
1 1/2 cups + 2 tablespoons all-purpose flour, plus more for rolling out dough
1/2 teaspoon salt
for the pie filling:
1 tablespoon olive oil
1/2 cup chopped onion
2 cups chopped, packed fresh spinach
2 cups chopped, packed fresh kale
1/2 teaspoon salt
1 large egg
1/4 cup heaping feta cheese
1 tablespoon dried dill
1 large egg + a splash of water, for egg wash
To make the dough, in a food processor or by hand, process the butter, cream cheese and heavy whipping cream. Add the flour and salt and process until just combined and the dough clings together into a ball. Place the ball of dough on a well-floured surface and divide into 2 pieces. Flatten each of the 2 pieces into disks and individually wrap each piece in plastic wrap. Refrigerate for at least 30 minutes.
To make the filling, heat the olive oil over medium heat in a medium skillet. Add the chopped onion and saute until translucent. Stir in the chopped spinach and kale and cook for 2 minutes, until wilted. Remove from heat and allow to cool slightly. Stir in the egg, feta, and dill. Chill while you form the dough.
Preheat oven to 375F. Line a baking sheet with parchment.
To form the dough for the pies, take 1 disk out of the refrigerator. You will make 8 total 5-inch circles in all. With 1 disk, roll out into a 10-inch circle. Cut 2 circles out of this dough with a 5-inch in diameter bowl. Gather the dough scrapes and make 2 more circles. Repeat with the second disk.
Once all of your 8 dough circles are formed, place 1/4 cup of the filling on one side of each of the dough circles. Moisten the edges of the dough with water, fold the dough over to make a semi-circle, and crimp with a fork. Repeat with the other dough circles.
Place the pies on the prepared baking sheet and prick each pie top with a fork a couple of times. Brush egg wash on top of each pie. Bake 20-25 minutes until golden brown. Allow to rest 5 minutes before serving or else your mouth will be unpleasantly hot.