A delightful twist on the classic calzone, these cheesy spinach hand pies are perfect for a quick dinner or a satisfying snack.
Prepare the spinach by washing and chopping it finely. Steam until wilted and set aside.
If using frozen spinach, thaw and squeeze out excess water to avoid a soggy filling.
Sauté the onion and garlic in butter until soft and fragrant.
Cook on medium heat to prevent burning the garlic.
Combine the spinach, onion mixture, ricotta, mozzarella, parmesan, nutmeg, salt, and pepper in a bowl. Mix well.
Ensure the filling is well mixed for even flavor distribution.
Dissolve the yeast and honey in warm water. Let it sit until frothy.
Use water at about 110°F for best results.
Add flour, salt, and melted butter to the yeast mixture. Knead until smooth and elastic.
Add flour gradually to avoid a sticky dough.
Cover the dough and let it rise until doubled in size.
Place the bowl in a warm area to speed up rising.
Divide the dough into six portions and roll each into a circle.
Use a lightly floured surface to prevent sticking.
Place filling on one half of each dough circle, leaving a border. Fold and seal the edges.
Use a fork to crimp the edges for a decorative touch.
Place the pies on a baking sheet lined with parchment paper. Bake at 450°F for 15-20 minutes.
Check for a golden brown color to ensure they are done.
Brush the baked pies with melted butter and serve warm.
Serve with a side of marinara sauce for dipping.
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