Recipe Re-do: Goat Cheese Handpies

When I was growing up my mother had a bunch of tried and true recipes that she rotated week to week. Sometimes it was manicotti, sometimes it was chicken pot pie casserole (which I would like the recipe to by the way, Mama), sometimes it was beef and potatoes and carrots, and on and on the list goes. Well, writing this blog has made it difficult for me to make the same thing more than once or at least hard for me to make them close together. I am always looking for something new to cook and something new to share, which is why I often do not go back and make something that I have made before.

Well, I was browsing back on the early days of my blog and I came upon a recipe that I edited for Goat Cheese Hand Pies from November 2010. I remember them being delicious, I remember there being a similar recipe in Bon Appetit which gave me the idea to make them in the first place, but I remembered very little else about them. So, I decided to do a re-do.

I love a good makeover. You may remember mine from last week about Spicy Tuna Rolls, well that just got me going on a makeover kick and the hand pies were next on my list.

Let’s review the before and after.

I made some changes to my original recipe. For starters, I decided that the pie crust was maybe a little too dense (I remembered this being an issue last time) and I needed some more moisture, so I switched to Filo dough instead. I also changed around some of the ingredients switching dry sun-dried tomatoes for ones in oil, goat cheese for feta and mozzarella, and frozen spinach for fresh (I also left out a number of other ingredients).

For exact measurements click here.

I sauteed the diced onion and some garlic (which I accidentally left out of my ingredients photo), until it began to brown.

Then I tossed in my fresh spinach. You can add it bit by bit if you find that the spinach is spilling over the sides. Just wait until it begins to wilt and then throw some more in.

It will look like this.

Then lay the sun-dried tomatoes (in oil) on the cutting board.

And give them a rough chop.

Add the spinach, garlic and onions, sun-dried tomatoes, feta, and mozzarella to a large bowl and mix.

Filo dough is very sensitive to air and can dry up really quickly so you want to wait until the last minute to assemble your filo cups. Making the cups about 4 or 5 layers thick, press them into a muffin tin. Then lightly spray with cooking spray… jus to keep them from drying out.

Then add the mixture of spinach and such to the filo dough cups.

Look how gorg.

In order for the updated hand pies to resemble the old hand pies I folded the edges over gently. They didn’t stay as well as the pie crust ones, but oh well. They sure looked good.

Place them in the oven at 350 degrees for 12 to 15 minutes or until they begin to brown.

They were a great little appetizer dinner. I love those.

The crust was flaky, but not dry, and I thought that the updated ingredients were a perfect compliment to one another.

I definitely felt a little dense afterwards realizing that these would make a better appetizer than a meal… but whatever… I don’t care. Like I said, I love appetizers for dinner. But I also thought that the other 9 that I had remaining might make a great fast snack or appetizer some other time, so I flash froze them and then put them in a large ziploc in the freezer. Now, I can have hand pies whenever I want!

{For the printable version of this recipe click here!}

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