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1 10-oz package frozen chopped spinach
1 tbsp olive oil
¼ cup nely chopped onion
½ cup feta cheese, crumbled
tsp garlic powder (optional)
black pepper, to taste
1 sheet premade or homemade puff
pastry dough, rolled out thinly
1 egg
Ingredients: (Makes 4 pies)
Directions:
Cook the spinach according to package directions. When cool enough to handle,
squeeze out most of the moisture. In a mixing bowl, pull apart the spinach to uff it.
In a small skillet, heat the oil over medium-high heat. Sauté the onion until soft, about
4 minutes. Add the contents of the pan to the spinach. Add the feta, garlic powder, if
using, and pepper.
Plug in and pre-heat your Mini Pie Maker. Cut 4 circles from your pie crust using the
Pie Base side of the Crust Cutter. Set the bottom pie crust into the lower Cooking
Surface and gently overlap the edges so that the crust ts neatly in the Mini Pie Maker.
Cut 4 circles for the top crust using the Pie Top side of the Crust Cutter. Set the 4
smaller upper crusts aside. Equally ll the lower crust with the spinach lling, spooning
about ½ cup of lling into the crust.
Top your pie with one of the smaller circles for the upper pie crust. Whisk together
egg and 1 tbsp of water and brush lightly over the upper crust. Bake until brown,
checking after around 4 minutes to see if the pie is almost done. Remove and cool
completely. Repeat with the other crust circles for 4 mini Spinach & Feta Pies.
spinach & feta pie
Directions:
Cook the carrots and peas according to package directions. Drain and set aside.
In a medium saucepan, melt the butter over medium-high heat. Sauté the onion until
soft, about 4 minutes. Mix in the our, thyme, and salt. Cook, stirring, for 1 minute. While
whisking, gradually add the broth and the milk. Continue whisking until the mixture
thickens to resemble canned cream soup, about 5 minutes. Season to taste with pepper.
In a mixing bowl, combine the chicken, cooked carrots and peas, and ¾ cup of the sauce.
Plug in and pre-heat your Mini Pie Maker. Cut 4 circles from your pie crust using the Pie
Base side of the Crust Cutter. Set the bottom pie crust into the lower Cooking Surface and
gently overlap the edges so that the crust ts neatly in the Mini Pie Maker.
Cut 4 circles for the top crust using the Pie Top side of the Crust Cutter. Set the 4 smaller
upper crusts aside. Equally ll the lower crust with the chicken lling, spooning about ½
cup of lling into the crust.
Top your pie with one of the smaller circles for the upper pie crust. Whisk together egg
and 1 tbsp of water and brush lightly over the upper crust. Bake until brown, checking after
around 4 minutes to see if the pie is almost done. Remove and cool completely. Repeat
with the other crust circles for 4 mini Chicken Pot Pies.
¾ cup frozen carrots and
peas
1½ tbsp butter
¼ cup nely chopped
onion
3 tbsp all-purpose our
½ tsp dried thyme
¼ tsp salt
Freshly ground pepper,
to taste
1 cup chicken broth
¼ cup milk1
¾ cups cooked chicken,
cut in ½ inch pieces
1 sheet premade pie crust
or puff pastry dough (if
using homemade dough,
roll out thinly)
1 egg
Ingredients: (Makes 4 pies)
Chicken pot pie
∙ 30 ∙
∙ 31 ∙
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