Spinach and Feta Fried Pies

29 Mar

I’ve been making a lot of fried pies recently.  I won’t tell you officially why, but I’ll give you a hint.  It’s been fun coming up with sweet and savory variations on the traditional fried pie.  A few I’ve made recently: sweet potato marshmallow, mushroom rosemary, caramelized banana, cheesy walnut apple bacon, brie & dried cherry and most recently, spinach and feta.  I’ve been keeping my pie making close to the vest, at least on this blog, but when my friend Emily asked me to do a post for the blog Nothing in the House, I knew it was time to come out of the pie-frying closet.

I’ve always loved spanakopita, the greek pastry made with spinach, feta, egg and phyllo dough, and thought a similar filling would be lovely in a buttery pie crust.  SURPRISE!  I was right.  Below is the recipe for these tasty pastries.

Spinach and Feta Fried Pies

For Crust:

  • 1 1/4 cups unbleached all-purpose flour
  • 1/4 tsp. salt
  • 8 Tbs. (1 stick) cold unsalted butter, cut into 1/4-inch cubes
  • 3 Tbs. very cold water

To make the dough by hand, in a large bowl, stir together the flour, sugar and salt. Using a pastry cutter or 2 knives, cut the butter into the flour mixture until the texture resembles coarse cornmeal, with butter pieces no larger than small peas. Add the water and mix with a fork just until the dough pulls together.

To make the dough in a stand mixer, fit the mixer with the flat beater, and stir together the flour, sugar and salt in the mixer bowl. Add the butter and toss with a fork to coat with the flour mixture. Mix on medium-low speed until the texture resembles coarse cornmeal, with the butter pieces no larger than small peas. Add the water and mix on low speed just until the dough pulls together.

Transfer the dough to a work surface, pat into a ball and flatten into a disk. Lightly flour the work surface, then in sections, roll out until it’s 1/8 inch thick or less and use a 3 or 4 inch circle biscuit cutter to create dough circles.

For Spinach Feta Filling:

  • 1 tablespoon olive oil
  • 1/2 small onion, chopped
  • 2 cloves garlic, minced
  • about 4 cups fresh spinach, rinsed and chopped
  • 2 eggs, lightly beaten
  • 1/3 cup crumbled feta cheese

Heat 3 tablespoons olive oil in a large skillet over medium heat. Saute onion and garlic until soft and lightly browned. Stir in spinach and continue to saute until spinach is limp, about 2 minutes. Remove from heat and set aside to cool.
In a medium bowl, mix together eggs and feta. Stir in spinach mixture.

To Assemble and Fry Pies:

Spoon about 1 tablespoon of filling into center of dough circles. Fold and crimp closed with a fork.

Heat a deep fryer or a deep pot halfway filled with oil to 350 degrees F. Carefully add the pies to the oil, 1 at a time, and fry until golden brown, turning the pies as necessary for even browning, about 5 to 8 minutes

For more recipes like this one, check out the Domesticity page.

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2 Responses to “Spinach and Feta Fried Pies”

  1. silverfinofhope March 29, 2012 at 5:51 pm #

    This has made my lunch of macaroni and cheese seem very, very sad.

    Are you going to the Southern Festival of Writers?

  2. mackeyda March 29, 2012 at 10:07 pm #

    Not this year– work and wedding planning is keeping me pretty busy.

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