Miniature Spinach and Ricotta Pies

Ingredients

• 1 cup wheat flour
• 1 cup water
• 2 tablespoons olive oil
• 2 cups spinach
• 1 cup ricotta cheese
• 1 large eggs
• 0.5 teaspoon nutmeg
• 0.25 cup feta cheese
• 2 cloves garlic
• 0.5 teaspoon salt
• 0.25 teaspoon peppers

Instructions

1. 1Preheat oven to 375°F (190°C).
2. 2In a large bowl, mix whole wheat flour with a pinch of salt. Gradually add cold water and olive oil, kneading until a smooth dough forms. Let rest for 20 minutes.
3. 3While the dough rests, sauté garlic and spinach in a pan over medium heat until spinach is wilted, about 5 minutes. Let it cool.
4. 4In a mixing bowl, combine part-skim ricotta, egg, nutmeg, crumbled feta cheese, salt, and pepper. Add the cooled spinach mixture and stir until well combined.
5. 5Roll out the dough on a floured surface to about 1/8 inch thick. Cut into circles using a round cutter.
6. 6Place a spoonful of the spinach and ricotta mixture in the center of each dough circle. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal.
7. 7Place the pies on a baking sheet lined with parchment paper. Make a small slit on top of each pie to allow steam to escape.
8. 8Brush the top of each pie with a bit of olive oil for a golden finish.
9. 9Bake in the preheated oven for 25-30 minutes, or until the pies are golden brown.
10. 10Let the pies cool for a few minutes before serving.
11. 11Serve warm as a nutritious and flavorful appetizer.