About Giuliano Hazan
Giuliano Hazan (son of Marcella) runs a cooking school in Verona, Italy with his wife and is a contributor to Cooking Light magazine. He is the author of Hazan Family Favorites.
Learn more about Giuliano Hazan here.
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.
Put all the ingredients in a food processor with ¼ cup of water and run it until a smooth, homogeneous dough forms.
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.
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.
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.
Bake until golden brown, about 20 minutes. Serve warm.