Kitchen Corner: Bacon, Cheese and Spinach Breakfast Pies
Published 11:44 am Tuesday, February 18, 2020
A few of my coworkers have farmland, and they love to bring farm fresh eggs to share with everyone. Needless to say, I have around 40 eggs in my refrigerator right now and thought it would be the perfect week to share a recipe that included eggs on the ingredients list.
Recently cooking has been a bigger stress relief than ever for me, so I’ve been getting really creative. I’m hoping that my search for culinary creativity finds a place in your kitchen and brings your family joy!
Bacon, Cheese and Spinach Breakfast Pies
Ingredients: 1 sheet of frozen puff pastry thawed, 6 bacon slices, ¾ cup of ricotta cheese, ¾ cup grated mozzarella, 2 tablespoons of milk, ¼ teaspoon paprika, salt and pepper, 1 large shallot, 1 clove garlic, 4 cups baby spinach, 1 egg beaten.
Instructions: Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Fry bacon in skillet, chop into small pieces. Combine bacon, ricotta, ½ cup of mozzarella, paprika and salt and pepper to taste in a mixing bowl and set aside.
In the same skillet that you cooked the bacon, sauté shallots and garlic for about two minutes over medium heat. Once fragrant, add spinach and cook until wilted. Transfer to the bowl with ricotta cheese mixture. Stir together well until combined.
Cut the puff pastry into four squares, and place on the baking sheet. Evenly distribute the filling on the center of each puff pastry. Gently fold the sides together in a circular pattern pinching the edges closed as you go. Brush each puff pastry with the beaten egg. Add left over mozzarella to the top of each pie. Bake 15-20 minutes until golden brown around the edges. Remove from the oven and allow to cool for a few minutes before serving. Happy brunching everyone!