Amazing spinach halloween pies- no.1 halloween recipe!
This Halloween, delight your guests with a creative twist on a classic favorite! These pumpkin-shaped hand pies are not your typical sweet pumpkin pie. Instead, they’re filled with a savory, flavorful mixture of fresh spinach and fragrant pesto, creating a combination that is both unexpected and utterly delicious. The bright green filling peeks out of the golden-orange pastry, giving each bite a pop of color and flavor that will wow everyone at your party.
Perfectly portioned, these hand pies are easy to serve and fun to eat. Shaped like little pumpkins, they bring a festive flair to any Halloween spread, making them ideal for parties, potlucks, or even a cozy night in with the family. Each pie is a miniature work of art—charming, seasonal, and packed with flavor.
Preparation is simple, though it does take a bit of love: about 30 minutes to 1 hour depending on your speed in assembling and shaping the pies. Once they’re ready, the pies bake in just 10 minutes, making it easy to whip up a batch even if you’re pressed for time. In the end, you’ll have 8 generous, savory servings—perfect for sharing, snacking, or impressing your Halloween guests with something truly unique.
The combination of tender, flaky pastry, vibrant pesto, and fresh spinach creates a balance of textures and flavors that is surprisingly irresistible. And while they’re savory, their pumpkin shape ensures they still feel festive and perfectly suited for the season. You can even get creative with your presentation—serve them on a platter surrounded by autumn leaves, or place little “stems” on top for an extra touch of whimsy.
These pumpkin-shaped hand pies are more than just a treat—they’re an experience. They show your creativity, your flair for flavor, and your attention to detail. Whether you’re looking to impress trick-or-treaters, delight your Halloween party guests, or simply enjoy a unique seasonal snack, these spinach and pesto hand pies are the perfect choice. They’re fun, flavorful, and guaranteed to be the talk of the party. They’re festive, fast, and fabulously delicious—a must-make for anyone looking to elevate their Halloween treats this year!
Spinach Halloween pies- ingredient list!
100g/3½oz ricotta, 100g/3½oz full-fat cream cheese, 50g/1¾oz baby spinach, and 100g/3½oz sun -dried pesto with tomatoes
Two 320g sheets Pre-made shortcrust pastry rolls
One unbeaten egg, plain flour, salt, and freshly ground black pepper for dusting
Spinach Halloween pies- step by step instruction methods;
Step 1
Preheat the oven to 220°C (200°C fan)/Gas Mark 7 and line two flat baking trays with baking paper. This will ensure your hand pies bake evenly without sticking, and cleanup will be quick and easy. Place the fresh spinach in a large heatproof bowl and carefully pour over boiling water until the leaves are fully covered. Leave the spinach to wilt for about 2 minutes, then drain thoroughly. Allow it to cool slightly, and gently squeeze out any excess water using your hands or a clean kitchen towel. This step is essential to prevent the filling from becoming watery and to help your hand pies hold their shape perfectly during baking.
Step 2
The spinach has been wilted, drained, and squeezed of any excess water, transfer it to a clean mixing bowl. Add in the ricotta and cream cheese, allowing their creamy texture to blend beautifully with the tender spinach. Next, spoon in the pesto, which will infuse the filling with a rich, aromatic flavor. Using a spoon or spatula, mix everything together thoroughly until the ingredients are evenly combined and form a smooth, cohesive filling. Take a moment to season generously with salt and plenty of freshly ground black pepper, tasting as you go to ensure the flavors are perfectly balanced. The result should be a vibrant, creamy mixture that’s bursting with flavor and ready to be scooped into your pumpkin-shaped hand pies. Once mixed and seasoned, set the filling aside while you prepare the pastry, allowing the flavors to meld slightly before baking.
Step 3
After rolling out the pastry sheets, cut each one into six equal squares with a sharp knife, for a total of 12 squares. Carefully cut a pumpkin shape out of one of the pastry squares with a sharp knife; it should fill the majority of the square and measure around 12x11cm/4½inx4¼in. To create 12 matching pumpkin shapes, trace around the remaining squares using that as a pattern. Any leftover pastry should be put aside.
Step 4
Take six of the pumpkin-shaped hand pies and carefully cut out mouth shapes to give them a playful, jack-o’-lantern look. You can make the mouths as simple or as intricate as you like—curved smiles, mischievous grins, or spooky frowns all work beautifully. Next, use the top of a piping nozzle to create matching eye shapes in the same six pumpkins. Press gently so the eyes are clearly defined but the pastry remains intact. These little details will give your hand pies a charming, festive personality, turning them into adorable, Halloween-ready treats that are as fun to look at as they are to eat.
Step 5
With a 1cm/½in border around all the borders, spread 2 tablespoons of the ricotta mixture over one of the simple pumpkin shapes (without the mouth and eyes carved out). After applying the beaten egg to the border, add a pumpkin face on top. Seal the filling by pressing down on the edges, then crimp all over with a fork. To make six pies, repeat with all the other pumpkin shapes. On a lightly floured surface, roll out the leftover crust; there should be enough to make two more pies in the shape of pumpkins. To make the pies, repeat the previous processes.
Step 6
Evenly space the pies out on the baking trays. Bake for 20 to 25 minutes, or until golden, brushing the tops with the remaining beaten egg.
Let it cool a little before serving.