She even used my favorite one of her many pie crust recipes. It is flaky, has just a little bit of crunch to it, and just the right amount of salt. All of these things combined make the crust itself perfect for both sweet and savory recipes. Despite the fact that it works so well for so many things, I think the combination of the garlicky spiked mixture of cheese and spinach may be this crusts true calling. Wait, can a crust have a calling? Yeah, sure, whatever. These are great. Eat them.
for the crust:
- 2 1/2 cups AP flour
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup cold unsalted butter
- 1/4 to 1/2 cup ice water
**I did have a lot of the filling left over. You could half this recipe, use it in a lasagna, or double up on crust.
- 15 oz ricotta
- 1 cup feta cheese
- 1 teaspoon salt
- 2 eggs + 1 for wash
- 1 tablespoon olive oil
- 2 cups packed fresh spinach, chopped
- 2 garlic
- 1/4 chopped onion
While dough chills, make the filling. Combine ricotta, feta, salt, and eggs in a bowl. Mix to incorporate all ingredients.
Heat olive oil in medium saute pan over medium heat. Add onion and cook until translucent, about two minutes. Add spinach and garlic. Saute for a minute, just until spinach cooks and turns bright green. Let cool. Add to ricotta mixture.
Preheat oven to 350 degrees.
Roll out your chilled dough. Divide dough in half. On a lightly floured work surface, roll dough out to 1/4 to 1/8 inch thickness. Cut out circles with 3 inch round cutter. Repeat with remaining dough.
Place a small amount of filling in the center of each circle of dough. Fold in half and pinch closed. Use a fork to crimp edges. Place on a parchment lined cookie sheet and freeze for 10 minutes.
Brush with egg wash and bake for 20 - 25 minutes or until golden brown. Enjoy!