MINI BREAKFAST PIES WITH HAM CHEESE AND SPINACH

MINI BREAKFAST PIES WITH HAM CHEESE AND SPINACH

MINI BREAKFAST PIES WITH HAM CHEESE AND SPINACH

Take advantage of these ham, cheese, and spinach breakfast pies as a quick lunch choice or on your way out the door in the morning.

Easy breakfast or quick dinner options include mini ham and cheese spinach breakfast pies.

At the time, the entire scenario was absurd: the dog leaves for her nightly routine and returns bearing a spinach pastry.

Absolutely typical.

The nicest thing was that she brought it back to us triumphantly without even tasting it, as if to brag about her amazing catch.

Now that I think about it, I kind of regret telling her about it.

Putting aside the strangeness of the entire event, it did end up inspiring me to create these little ham, cheese, and spinach breakfast pies.

You will love them much too much to want to put them in the backyard to feed the animals, I can assure you of that (or for your neighbors dog to find and bring home like treasure).

Don’t forget about comparable dishes like this everything bagel breakfast strata or this cheesy potato breakfast casserole with turkey sausage and shredded apples whether you’re having brunch or dinner!

MINI BREAKFAST PIES WITH HAM CHEESE AND SPINACH
Take advantage of these ham, cheese, and spinach breakfast pies as a quick lunch choice or on your way out the door in the morning.

INGREDIENTS
6 thick sliced ham slices (leftover or deli pieces), diced 1 sheet of frozen puff pastry, thawed and smoothed out
Ricotta, 3/4 cup
plus more for topping, 1/2 cup grated mozzarella
Milk, 2 tablespoons
Salt and pepper to taste, 1/4 teaspoon nutmeg
Extra virgin olive oil, 1 tablespoon
minced 1 large shallot
1 minced garlic clove
Baby spinach, 4 cups
1 beaten egg

INSTRUCTIONS
Set the oven to 400 degrees and line a baking sheet with silicone or parchment paper.
In a medium bowl, mix the ham, ricotta, mozzarella, milk, nutmeg, salt, and pepper. Place aside.
Over medium heat, add the olive oil to a small skillet.
When the oil is heated, add the shallots and garlic and cook for approximately a minute, or until fragrant. After adding, boil the spinach until it wilts. Withdraw from the heat and add to the bowl containing the ricotta mixture.
Stir everything together thoroughly.
Four pieces of puff pastry, cut into rectangles, are placed on a baking sheet, with the filling placed in the middle of each.

Each square’s sides should be gently folded up in a circle, squeezing the creases together as you go.
Each puff pastry should be egg-butter-brushed before being sprinkled with more mozzarella.
Bake in the oven for 15 to 20 minutes, or until the edges are golden brown.
Before serving, remove from oven and allow cool for a while.