What is a girl to do? Well, first off, I'm always on the hunt for new ideas, second, I seem to have a back log of magazines with recipes in them....soooooo it is that I happened upon a recipe for Kale and Spinach hand pies in the January 2013 edition of Chatelaine magazine. It is a spanokopita inspired hand pie with feta using a pastry dough instead of phyllo. Of course I didn't follow the recipe....do I ever?
Greens and spinach hand pies
1/2 cup cottage cheese
1 egg yolk
2 cups flour
1/2 tsp salt
1 cup butter, cold and cubed
Break out the food processor for this one. Give the cottage cheese and egg yolk a whir with the blade.
Add the flour, salt, and butter.
Pulse until a ball forms.
Divide into 2 even portions, roll into rectangles, wrap in plastic wrap and chill in the fridge for about 1 1/2 hours. This is a soft and squishy type of dough. You should still see tasty bits of butter through out it.
While the dough is getting its chill on, heat up a large skillet and wash up some dark leafy greens and get your ingredients ready. This time I used:
A handful of kale
A bunch of Swiss chard
Beet greens from 5 or 6 medium sized beets
1 small onion, finely chopped
1 tbsp oil
1/2 tsp red pepper flakes
A healthy grating of nutmeg
2 tsp chopped fresh dill
1/2 cup feta, crumbled
Wash your greens how ever you normally wash your greens, remove any large and tough ribs from the greens. Chop them all up into bite size pieces. (I hate biting into something and having a long string of greens pull the rest of the filling out.)
Sauté the onion until soft (some garlic would be a great idea here too!)
Add in the hot pepper flakes, greens, and grate in the nutmeg.
Continue to sauté until the green are wilted. Set aside to cool.
Once cool, drain any excess liquid and stir in the feta.
Now you are ready to rock n roll and assemble.
Pre heat the oven to 375F and line a baking sheet with parchment paper.
The amount of dough should get you 10 rectangles approximately 6" x 5", give or take. Mine never turn out the same size.
Lightly flour the counter and roll out the dough and cut into 10 somewhat even rectangles.
Divide your greens into 10 somewhat even portions.
Scoop 1 portion of greens onto the middle of each rectangle and fold the pastry in half (short end to short end) to enclose the deliciousness inside pressing to seal the edges. Crimping with a fork makes a nice pretty edge....
Brush the tops with an egg wash and use just the tip of a sharp knife to puncture the tops of the pies to vent the steam.
Pop into the oven and bake. For about 25 minutes or until golden brown.