Mini Spinach Cheese Pies

Whenever I think of comfort food, Mini Spinach Cheese Pies come to mind. There’s something heartwarming about biting into a flaky pastry filled with creamy cheese and fresh spinach. These little delights remind me of family gatherings, where the aroma of baked goods fills the air and everyone gathers around to share stories and laughter. I fondly remember the first time I made these with my grandmother. She had the perfect balance of ingredients, and her hands worked with magic, shaping each pie with love and care. Every bite was a burst of flavor that brought us all together. Whether it’s a cozy dinner at home or a spontaneous gathering with friends, Mini Spinach Cheese Pies are a hit every time!

Ingredients to Make Mini Spinach Cheese Pies

The ingredients for Mini Spinach Cheese Pies are not only simple but also work beautifully together to create a harmonious blend of flavors. Each component plays a crucial role in the final dish, making it a delightful treat that everyone will love. Here’s what you’ll need:

• 30 frozen dinner rolls – These are the base of your pies. They provide a light, fluffy texture that’s easy to work with and delicious once baked.
• 16 oz. fresh spinach – Packed with nutrients, fresh spinach is the star of this recipe. It adds color and a subtle earthiness that pairs perfectly with cheese.
• 8 oz. shredded mozzarella cheese – This cheese adds a gooey, melty texture that makes every bite satisfying.
• 2 eggs – Eggs act as a binding agent in the filling, helping to keep everything together while adding richness.
• 8 oz. crumbled feta cheese – Feta brings a tangy flavor that complements the other ingredients beautifully.
• ½ cup onion – Chopped onion gives a sweet and savory flavor to the filling, enhancing the overall taste.
• 2 tbsp. olive oil – Used for sautéing the onion and garlic, olive oil adds a depth of flavor.
• 2 tbsp. minced garlic – Garlic infuses the filling with aromatic notes that elevate the dish.
• ½ tsp. chili powder – A hint of chili powder adds a subtle warmth to the pies.
• ½ tsp. salt – Salt enhances the flavors of all the ingredients.
• ½ tsp. black pepper – Freshly ground black pepper adds a kick to the filling.

Making This Mini Spinach Cheese Pies

Creating Mini Spinach Cheese Pies is a fun and rewarding process. Here’s how to do it step by step:

1. Preheat your oven to 275 degrees Fahrenheit. Line two baking sheets with parchment paper and divide the frozen dinner rolls in half. This helps to ensure even cooking and makes for easy handling.
2. Cover the divided rolls with plastic wrap and allow them to thaw overnight in the fridge or for about two hours at room temperature. This step is crucial for achieving the right texture in your pastry.
3. In a large skillet, combine the chopped onion, minced garlic, olive oil, chili powder, salt, and black pepper. Heat over medium heat until the onions are tender, about five minutes. Stir often to prevent burning, and enjoy the lovely aroma filling your kitchen.
4. Add the chopped fresh spinach to the skillet and continue to cook for another four to five minutes, or until the spinach is wilted and soft. Remove from heat and let the mixture cool slightly.
5. In a separate bowl, combine the shredded mozzarella cheese, crumbled feta cheese, and eggs. Mix well until everything is evenly incorporated.
6. Fold the cooled spinach mixture into the cheese and egg mixture gently. Make sure the spinach is evenly distributed throughout.
7. Take each piece of thawed roll dough and drizzle it with a bit of olive oil, coating all sides. This step adds flavor and helps with browning.
8. Using a ½ cup measuring cup, press the bottom into each piece of dough to create a flattened divot-like bowl. Be gentle but firm to ensure the dough holds its shape.
9. Divide the spinach and cheese mixture evenly into each cavity created in the dough. Don’t be afraid to fill them generously!
10. Bake the pies in the preheated oven for 15 to 18 minutes or until they are golden brown. Keep an eye on them to prevent over-baking. The smell will be irresistible!
11. Once done, cool the pies slightly before serving them warm. They are best enjoyed fresh from the oven!

Helpful Hints

Before diving into making Mini Spinach Cheese Pies, here are some helpful hints to ensure everything goes smoothly:

• Storage: Store any leftovers in an airtight container in the fridge. They can be enjoyed for up to three days.
• Freezing: These pies can be frozen before baking. Just freeze them on a baking sheet, then transfer to a freezer bag for up to three months.
• Reheating: Reheat in the oven for best results, ensuring they get crispy again. Microwave if you’re in a hurry, but they won’t be as crispy.
• Serving Suggestions: Pair these pies with a fresh salad or a light soup for a complete meal. They also work well as appetizers!
• Variations: Feel free to add other veggies like bell peppers or mushrooms to the filling for a twist!

Best Served With

• Fresh Salad: Pair them with a crisp garden salad for a refreshing balance. The lightness of the salad complements the richness of the cheese pies.
• Soup: These pies make a wonderful accompaniment to a bowl of hearty tomato or vegetable soup. The combination is comforting on a chilly day.
• Family Gatherings: Serve them as part of a buffet at family gatherings or parties. Their bite-sized nature makes them easy for guests to enjoy.
• Lunch Boxes: Pack them in lunch boxes for school or work. They are delicious even at room temperature, making them a great option for busy days.
• Appetizers: Cut them into smaller pieces and serve as appetizers at your next get-together. They’re sure to be a hit!
• Seasonal Pairings: In spring, serve with fresh herbs, while in fall, pairing with roasted vegetables can be delightful.

FAQ

Conclusion

Mini Spinach Cheese Pies truly offer a delightful balance of flavors and textures, making them a cherished dish in any kitchen. Their simplicity and versatility make them perfect for any meal or occasion. I encourage you to give this recipe a try—it’s a fantastic way to enjoy fresh ingredients and create something special. Trust me, once you taste these delicious bites, they’ll quickly become a favorite!

Mini Spinach Cheese Pies

The ultimate comfort food, Mini Spinach Cheese Pies are crispy, cheesy, and so easy to make. Packed with nutritious spinach and creamy cheeses, they make for an ideal snack or meal. Try them tonight for a delightful dish everyone will love!

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 18 minutes mins

Total Time 28 minutes mins

Servings: 30 rolls

Course: Appetizers

Cuisine: American

Calories: 250

Ingredients Equipment Method Notes

Ingredients

  

• 30 rolls frozen dinner rolls completely defrosted
• 16 oz. fresh spinach chopped
• 8 oz. shredded mozzarella cheese
• 2 eggs
• 8 oz. crumbled feta cheese
• ½ cup onion chopped
• 2 tbsp. olive oil plus extra for rolls
• 2 tbsp. minced garlic
• ½ tsp. chili powder
• ½ tsp. salt
• ½ tsp. black pepper

Equipment

• Parchment Paper
• sheet pan
• Mixing Bowl
• Cast Iron Skillet

Method

 

1. Line 2 baking sheets with parchment paper and divide the frozen dinner rolls in half.
2. Cover with plastic wrap and thaw overnight in the fridge or for 2 hours at room temperature.
3. In a large skillet, combine onion, garlic, oil, chili powder, salt, and black pepper and mix well. Heat over medium heat until onions are tender, about 5 minutes.
4. Add spinach and continue to heat for 4 to 5 minutes or until wilted and soft. Remove from heat and let stand to cool.
5. In a separate bowl, combine mozzarella, feta cheese, and eggs and mix well. Fold in cooked spinach.
6. Drizzle each dough ball with oil, coating on all sides.
7. Use a ½ cup measuring cup to press the bottom into the dough, creating a flattened divot-like bowl.
8. Divide the spinach mixture evenly into each cavity and bake at 275 for 15 to 18 minutes or until golden brown.
9. Cool slightly before serving warm.

Notes

• Frozen Roll Tip: I thawed my rolls overnight in the fridge covered in plastic wrap. I knew that would ensure they were thawed completely vs. timing them for 2 hours.

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Meet Chloe Bennett

I started this blog to document the rustic, comforting food I love to make. I’m the “Pine” of the group I’m all about hearty stews, wood-fired cooking, and cozy, one-pot meals. I brought my best friends on board to make this a shared journal of our adventures. I work closely with Maya to develop our main courses and do most of the writing for our posts.