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.