Spinach-Cream Cheese Turnovers

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spinach-cream-cheese-filling

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Here’s a video on how to use your press …

 

Spinach-Cream Cheese Turnovers
Yields 30
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Ingredients
  1. 1 batch of Never-Get-Your-Hands-Dirty Pizza Dough (you'll have some left over), or about 2 1/2 lbs of purchased pizza dough or corn masa dough
  2. 1 lb mozzarella - you know me, I don't buy pre-grated, I just throw it in my food processor to shred
  3. 8oz Cream Cheese
  4. 10 oz baby spinach
  5. 3 oz parmesan cheese (again, if it isn't already grated, I run it through my food processor's grating attachment)
  6. Black pepper to taste
Instructions
  1. Shred your cheese - as always, I do mine with my food processor's grater attachment.
  2. Steam spinach lightly - I add a splash of water to the bottom of a glass bowl, throw in my spinach, then microwave on high for 2 minutes, give it a stir, an microwave for another minute (may vary depending on appliance). Volume of spinach will reduce as it cooks, so if you can't fit it all in at first, do it in two batches.
  3. Mix all ingredients well (again, I do this in the bowl of my food processor. I may actually love my food processor more than I love some of my closest friends.)
  4. Preheat oven to 375 degrees.
  5. Take dough out of fridge, and tear off about a fist-sized lump, placing it on a well-floured board or parchment paper. Roll it around quickly on the board to coat the whole thing with a little flour.
  6. Roll the dough out (may actually be easier to stretch out by hand than roll out, depending on how elastic your dough is) - remember to reflour the board as you go. *** Please note that the biggest difference in how this dough feels, as opposed to cookie dough, is that it is STRETCHY, and just when you think you've rolled it out, it recoils right back to a smaller, thicker circle. Totally normal, and totally right, so just let that area rest for a moment while you roll out another area, and then come back to it. You'll be gaining ground with each roll.
  7. Roll or hand-stretch to 1/8 to 1/4 inch - make sure you don't have any super thin parts you can actually see through, or you'll lose your filling.
  8. If using a dough press, use the back of your press to cut out circles, and lay them on a parchment-lined jelly roll pan. If not using a press, cut circles with a cookie cutter to desired size. The circles will likely shrink a bit as you cut them, since their edges are no longer under tension from the surrounding dough. Don't worry, even if they look small, you know you have enough stretchy dough in them.
  9. If using a press: Working with the ridged side of your dough press, sprinkle some flour onto the press with your fingers, and place a dough circle over the press, stretching its edges slightly to cover its face entirely. Whether or not you're using a press, if you have a "floury" side and a "sticky" side to your circle, have the sticky side facing up. It'll make your seal better when you get there.
  10. Take 1 1/2 to 2 Tb of filling (for a 4-inch circle) and place in the very center of your circle. Press the edges of the circle together firmly, and if you have "extra" dough at the lip of the edge, squeeze it together with your fingers instead of cutting it off.
  11. Lay finished hand pie on parchment-lined jelly roll pan, and repeat with all circles (you'll have enough filling for about 30 4-inch circles).
  12. Brush with egg wash or milk/cream wash if desired, and bake for 16-20 minutes in 375 degree oven.
  13. Cool slightly, then Flash Freeze by putting pies on parchment paper-lined jelly roll pan in freezer for two hours, or up to overnight.
  14. Pack pies in heavy-duty freezer gallon bags and remove air, or vacuum-seal.
Notes
  1. Yield: about 30 (4-inch press) hand pies
Emi Ponce de Souza http://www.emiponcedesouza.com/

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Posted on August 8, 2016 in Lunch Recipe

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Responses (2)

  1. Neha
    September 5, 2016 at 8:54 am ·

    Hi Emi,
    Quick ?.. How long and what Reno to reheat a frozen pie for lunch ? I am thawing it overnite in fridge…trying to budget my am crazy schedule and want to ensure enough reheat time..
    Thanks
    Btw LOVE your blog and as a fellow Peds momma love the vegetarian recipes and variety

    • Emi Ponce de Souza
      September 5, 2016 at 9:05 am ·

      Hi Neha!

      Obviously will depend on your microwave, but for a thawed pie, try high power for 1.5 minutes. Remember, it should be SUPER hot, not edible hot (if you have a thermometer, the filling should be at least 165 degrees – too hot to eat). Remember to fill your food jar with hot water while you’re waiting on the pie (what you can do is pop a mug of water in the microwave for a couple of minutes, then pour it into the food jar, then heat your pie, then empty out the food jar and dry it, throw the pie in there, close it up, and you’re done!). If the pie isn’t burn-your-mouth hot after 1.5 minutes, add 30 seconds at a time.

      Good luck! So glad you’re liking the blog, and so glad the recipes are helping! Would love to hear how this goes, and what else you’ve made! Yay Peds mommas ;).

      Emi.

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