Spinach & Feta Hand-pies and Roasted Carrots with Honey

I've been relying on some of the goodies I had stashed away in the freezer earlier in the season. These hand-pies are one of the recipes that I stocked the freezer with. Everyday Food called them turnovers, but I prefer my title, ha. These things were a little bit of a pain to make at the time, but having something I can just pop in the oven has really made up for any frustration I felt at the time. Of course, I only have one more pair in the freezer, so I may be remembering that frustration very soon indeed. This side dish is so easy, and so delicious. A really great alternative to glazed carrots, which I often find too sweet. This is also a fast and easy fix when I know in advance that I'll be making them. I just cut my carrots while prepping the rest of my weekly produce, then have only to toss with oil and toss in the oven.

Spinach & Feta Hand-Pies
Recipe from Everyday Food; Serves 8












2 tablespoons olive oil
2 medium onions, chopped
2 garlic cloves, minced
4 10 oz. boxes frozen chopped spinach, thawed and squeezed dry
2 cups crumbled feta
2-4 tablespoons fresh lemon juice
1/8 teaspoon cayenne pepper
Coarse salt and ground pepper
1 large egg, beaten with 2 tablespoons water, for egg wash
All purpose flour, for work surface
1 box (17.3 oz.) frozen puff pastry, thawed but still cold

• In a medium skillet, heat oil over medium; add onions and garlic. Cook, stirring occasionally, until tender, 5 to 7 minutes. Transfer to a large bowl; mix in spinach, feta, lemon juice, and cayenne. Season filling with salt and pepper, set aside.
• Preheat oven to 375 degrees, with racks in the upper and lower thirds. On a lightly floured work surface, roll out each portion of dough (still folded in thirds) into a 12" square; cut each into quarters to form a total of 8 equal squares.
• Dividing evenly, spoon filling onto center of each of the 8 squares. Lightly brush two adjoining edges of each square with some egg wash. Fold these edges over filling to form a triangle; press firmly to seal (dough should be tightly pressed around filling). With a floured fork, crimp edges.
• Transfer turnovers to two baking sheets; brush tops with remaining egg wash. Bake until golden and puffed, 35 to 40 minutes, rotating sheets half-way through.
• To Freeze: Freeze unbaked turnovers on a baking sheet lined with parchment paper. Once frozen, wrap turnovers individually in plastic wrap; store in a resealable plastic bag in the freezer for up to 2 months.
• To Bake From Frozen: Unwrap frozen turnovers, and bake as in step 4, adding 5 to 10 minutes to the baking time.

My notes: I had trouble getting the puff pastry rolled out properly. I ended up doing squares, and they are smaller than the recipe intended, but still substantial. I had filling leftover, which I put in the freezer. I have used some of it for another recipe, and still have plenty in there to make more pies with or use for something else. Since I typically only bake two at a time I don't have to worry with rotating the pies, and usually just bake with the rack in the middle of the oven.

Roasted Carrots with Honey
Recipe from Everyday Food; Serves 4

1.5 lbs. carrots, cut on the diagonal into 2" lengths and halved lengthwise if thick
1 tablespoon olive oil
Coarse salt and ground pepper
1 tablespoon honey

• Preheat oven to 450 degrees. On a rimmed baking sheet, toss carrots with oil; season with salt and pepper. Roast, tossing once, until tender, 30 to 35 minutes. Remove from oven, and toss with honey.

My notes: All I have to say is yum!