Mini Ham Cheese and Spinach Breakfast Pies

• Meat

  • 6 Jones dairy farm ham, slices

• Produce

  • 4 cups Baby spinach
  • 1 clove Garlic
  • 1 Shallot, large

• Refrigerated

  • 1 Egg

• Baking & Spices

  • 1/4 tsp Nutmeg
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Dairy

  • 2 tbsp Milk
  • 1/2 cup Mozzarella, grated
  • 3/4 cup Ricotta

• Other

  • 1 sheet Frozen puff pastry, thawed and rolled out

Found on runningtothekitchen.com

Description

Ingredients

• 1 sheet frozen puff pastry, thawed and rolled out
• 6 Jones Dairy Farm ham slices, chopped
• 3/4 cup ricotta
• 1/2 cup grated mozzarella, plus more for topping
• 2 tablespoons milk
• 1/4 teaspoon nutmeg
• salt and pepper to taste
• 1 tablespoon extra virgin olive oil
• 1 large shallot, minced
• 1 clove garlic, minced
• 4 cups baby spinach
• 1 egg, beaten

Directions

• Preheat oven to 400 degrees and line a baking sheet with parchment paper or silicone baking sheet.
• Combine the ham, ricotta, mozzarella, milk, nutmeg, salt and pepper in a medium bowl. Set aside.
• Place the olive oil in a small skillet over medium heat.
• Once hot, add the shallots and garlic and saute until fragrant, about 1 minute. Add the spinach and cook until wilted. Remove from heat and transfer to the bowl with the ricotta mixture.
• Stir together until well combined.
• Cut the puff pastry sheet into 4 squares, place on the baking sheet and spoon the filling into the center of each.
• Gently fold up the sides of each square in a circular pattern pinching the creases together as you go.
• Brush each puff pastry with the beaten egg and top with a sprinkling of extra mozzarella.
• Bake in the oven for about 15-20 minutes until golden brown around the edges.
• Remove from oven, let cool a few minutes before serving.