Turns out that spinach wrapped in pie dough passes the picky-eater test! For these Halloween riffs on the classic calzone, use 4- by 5-in. pumpkin-shaped cookie cutters (find at cooking or craft stores and online). Or cut out a pumpkin-shaped template from paper, set it on the dough, and cut around it with a thin, sharp knife.

This Story Originally Appeared On sunset.com

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Erin Kunkel

Recipe Summary

total:
1 hr 15 mins
Yield:
Makes 4 (serving size: 1 pie)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Line a rimmed baking sheet with parchment paper.

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  • Heat oil in a large deep-frying pan over medium heat. Add onion, a pinch each of salt and pepper, and cook, stirring occasionally, until onion is translucent, about 3 minutes. Add spinach and nutmeg and cook, stirring occasionally, until spinach is wilted, about 5 minutes. Pour cooked spinach into a fine-mesh strainer and drain well, pressing to release as much liquid as possible.

  • Coarsely chop spinach mixture. Scrape into a medium bowl and stir in ricotta and parmesan. Set aside to cool to room temperature.

  • In a small bowl, whisk together egg yolk, 1 tsp. water, and 2 or 3 drops food coloring. The egg wash should be deep orange; add more coloring if needed. Set aside.

  • Unroll pie pastry from package onto a lightly floured work surface. With a 4- by 5-in. pumpkin-shaped cookie cutter, cut 8 pumpkins from pastry. Spoon 1/4 cup spinach mixture into middles of 4 pumpkins and spread to 1/4 in. from edge. Brush exposed dough lightly with water. Top filled pumpkins with remaining 4 pumpkin cutouts and crimp edges with a fork to seal.

  • Set pumpkin hand pies on prepared baking sheet and brush with colored egg wash. Cut a jack-o'-lantern face into each. Bake pies until brown and crusty, 20 to 25 minutes. Cool on a rack, then chill in an airtight container. Bring to room tem­perature to serve.*We used India Tree Nature's Colors, available at well-stocked grocery stores and on amazon.com.Make ahead: Up to 2 days, chilled airtight.

Nutrition Facts

486 calories; calories from fat 57%; protein 10g; fat 31g; saturated fat 8.5g; carbohydrates 41g; fiber 3g; sodium 513mg; cholesterol 56mg.
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