Prep 25 mins
Cook 1 hr 20 mins
My Moosewood Cookbook pretty much falls open to the page with this recipe. These are cheesy and delicious. It's a bit of work if you make your own dough, but they always work out great (I have been known to use frozen bread dough). Prep time includes rising time.
- 1 1⁄2 teaspoons yeast
- 1 tablespoon honey
- 1 cup warm water
- 1 1⁄2 teaspoons salt
- 2 1⁄2-3 cups flour
- 1 lb ricotta cheese
- 2 minced garlic cloves
- 1⁄2 cup minced onion
- 1 lb fresh spinach (10 oz pkg of frozen spinach, thawed, works fine)
- 2 cups grated mozzarella cheese
- 1⁄2 cup grated parmesan cheese
- 2 tablespoons butter
- 1 dash nutmeg
- If using fresh spinach, wash, stem and finely chop, steam it quickly on medium high heat, adding no additional water. When wilted and deep green, remove to a bowl with a slotted spoon. (if using frozen - thaw and squeeze out as much moisture as you can).
- Saute onion and garlic in butter till translucent and soft.
- Combine all ingredients, mix well, salt and pepper to taste.
- Soften together yeast, water and honey.
- Add salt and flour to make a soft dough. Knead 10 minutes, or till smooth and elastic, adding flour if necessary to keep from being sticky.
- Cover and let rise till doubled (about 1 hour - less if using rapid rise yeast).
- Punch down. Divide into six sections and roll out in rounds 1/4 inch thick.
- Fill with 1/2-3/4 cup filling, placing filling on one half of the circle, leaving a 1/2 inch rim.
- Moisten the rim with a little water, fold the empty side over, and crimp the edges.
- Prick here and there with a fork to allow steam to escape.
- Bake on an oiled tray (I use a baking stone) in a preheated 450 oven for 15-20 minutes or till crisp and lightly browned.
- Brush each pastry with a little butter as it comes from the oven.
My mom made these for our Christmas eve dinner (we're a big group of vegetarians) and they were excellent! I know she said she had a lot of filling left over like some others said. I used the dough recipe last week for regular pizza and it's the best dough I've made so far. Thanks for the recipe!
Yummmm! I have made this several times. I double the recipe and put the extras in the freezer for later. They freeze really well. I always add more nutmeg than is called for in the recipe because I love the flavour of nutmeg with the creamy spinach. This last time I added about 1 cup sliced mushrooms in the pan with the onions and instead of fresh garlic I used dried roasted garlic. I was all out of parmesan cheese so I used half mozzarella and half cheddar. It worked out really well and was delicious!
We loved these and they were gone in no time! We will have again!