Mini Chicken Spinach Pies

I’ve seen the Israeli rolled packages of sweet and savory dough in the freezer section of my grocery store, but I never bought them until I realized that this appetizer needed a proper pie crust — savory, not sweet, not overly flaky, and definitely not graham cracker-y. It turned out to be perfect!

YIELDS 15 MINI PIES

• 1 sheet frozen savory short dough (Maadanot brand) or puff pastry
• 1 Tbsp olive oil
• 1 large red onion, diced
• 2 tsp salt, divided
• 1 lb (450 g) dark chicken cutlets
• 6 oz (450 g) pastrami
• 2 Tbsp sushi sweet sauce
• 2 tsp Dijon mustard
• 3 cloves garlic, minced
• 10 oz (280 g) baby spinach
• 2 eggs
• 1/3 cup panko crumbs

1. Defrost dough and cut into 15 squares (three rows of five). Spray 15 muffin cups with cooking spray and gently press the dough into the cups and up the sides. Trim excess dough so there’s no dough hanging over the edges. Set aside.
2. Heat oil in a large frying pan over medium heat. Add the onion and season with ¹⁄₂ tsp salt. Sauté until starting to brown, about 10 minutes.
3. While the onion is cooking, dice the chicken and pastrami. Add to the pan along with another ¹⁄₂ tsp salt and par-cook for 5 minutes. Combine sweet sauce and mustard and pour over chicken and onions. Cook another 2 minutes and transfer to a bowl. Allow to cool.
4. Meanwhile, prepare the spinach layer: Rinse the frying pan and spray with cooking spray. Add garlic and sauté until fragrant, about 30 seconds. Add the spinach with the remaining 1 tsp salt and allow it to wilt completely. Remove to a bowl, leaving any liquid behind in the pan.
5. Allow the spinach to cool, then add the eggs and panko crumbs. Mix to combine. 6. Preheat oven to 350°F (175°C). Spoon the chicken mixture into the dough in each muffin cup, filling them until mostly full. Cover with a spoonful of spinach mixture. (The chicken should be completely covered and not showing underneath.) Bake for 1 hour. Serve warm or hot.

(Originally featured in Family Table, Issue 709)