(Joseph De Leo)

  • Prep Time


  • Cook Time


  • Total Time

    1hr 15min

  • Servings


Using Claudia Roden’s The Book of Jewish Food as a guide, these little spinach and cheese pies will make you feel like you just stepped into grandma’s kitchen.


For the Dough

  • 4 tablespoon butter
  • 1 1/2 cup all-purpose flour
  • 1/4 cup vegetable oil
  • 1/4 teaspoon salt

For the Spinach Filling

  • 1/2 teaspoon salt
  • 8 ounce fresh spinach, washed
  • 1 ounce feta cheese
  • 2 tablespoon whole-milk ricotta cheese

For the Cheese Filling

  • 1/2 cup freshly grated Parmigiano-Reggiano
  • 5 ounce feta cheese
  • 2/3 cup whole-milk ricotta cheese


For the Dough Step 1:

  • Cut the butter into small pieces and allow to come to room temperature.

Step 2:

  • Put all the ingredients in a food processor with ¼ cup of water and run it until a smooth, homogeneous dough forms.

Step 3:

  • Wrap the dough in plastic and let it rest for about 20 minutes before using.

For the Spinach Filling Step 1:

  • In a large pot, put about 2 inches of water, and place over high heat. When the water is boiling, add the salt and spinach. Cook until tender, 2 to 3 minutes, then drain.

Step 2:

  • Once the spinach has cooled, squeeze excess water out and coarsely chop.. Place the spinach in a bowl. Crumble the feta and add it along with the ricotta. Mix thoroughly.

For the Cheese Filling:

  • Put all three cheeses in a bowl and mix thoroughly.

For Assembling Step 1:

  • Preheat the oven to 350° F on the bake setting.

Step 2:

  • Take a walnut size ball of dough, and press it with your fingers into a disk 2 inches in diameter. Put about 1 tablespoon of either cheese or spinach filling on the disk. Fold the disk over the filling to form a half-moon shape. Pinch the open sides to seal them, and place on a nonstick baking sheet.

Step 3:

  • Bake until golden brown, about 20 minutes. Serve warm.