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Whimpy Skimpy Spinach Pie: A Rhode Island Classic

My grandmother, a fiercely proud Rhode Islander, used to make these every Sunday. The aroma of warm dough mingling with savory spinach and a hint of garlic always filled her tiny kitchen. I remember standing on a wobbly stool, mesmerized as she expertly pinched and sealed each little pie, her hands moving with a speed and precision that seemed almost magical. These aren’t just pastries; they’re edible memories of family gatherings, laughter, and the comforting feeling of being home.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12
Yield: 12 pies
Dietary Type: Not Vegetarian

Ingredients

1 (10 ounce) package frozen chopped spinach
1 (4 ounce) can chopped black olives
Pepperoni, chopped into small pieces
1/2 cup shredded mozzarella cheese
Garlic salt or garlic powder, to taste
Black pepper, to taste
2 lbs pizza dough (homemade or store-bought)
1/4 cup olive oil

Equipment Needed

Large skillet or saucepan
Colander or strainer
Cutting board
Knife
Large bowl
Lightly floured work surface
Rolling pin
Baking sheet
Pastry brush (optional)

Instructions

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Make sure your oven rack is positioned in the center.
Cook the frozen spinach according to the package directions. The goal is to fully cook it and then remove as much excess moisture as possible. Typically, this involves steaming or microwaving the spinach until tender.
Once the spinach is cooked, thoroughly drain it in a colander or using a clean kitchen towel to squeeze out as much water as possible. This step is crucial to prevent soggy pies. Excess moisture will lead to a poor texture and prevent the dough from properly browning.
In a large bowl, combine the drained spinach, chopped black olives, chopped pepperoni, and shredded mozzarella cheese.
Season the mixture generously with garlic salt (or garlic powder, if preferred) and black pepper. Taste and adjust the seasoning to your preference. Don’t be afraid to be bold with the garlic flavor!
Roll out the pizza dough on a lightly floured work surface. Aim for a thickness of about 1/8 inch. This will give you a nice balance between a crispy crust and a substantial filling.
Using a knife or pizza cutter, cut the rolled-out dough into 12 equal pieces. You can make them square or circular. The shape doesn’t impact the flavor!
Place a generous portion of the spinach mixture onto each piece of dough. Be mindful not to overfill, as this can make them difficult to seal.
Carefully fold each piece of dough over the filling, creating a turnover shape. Ensure the edges meet and gently pinch them together to seal securely. A tight seal is important to prevent the filling from leaking out during baking. You can also use the tines of a fork to crimp the edges for a decorative touch and extra security.
Brush each turnover with olive oil. This will give them a beautiful golden-brown color and a slightly crispy texture.
Place the turnovers on a baking sheet lined with parchment paper. This will prevent sticking and make cleanup easier. Be sure to space them evenly, allowing for air circulation.
Bake for 30 minutes, or until the turnovers are golden brown and the dough is cooked through. Keep an eye on them, as baking times can vary depending on your oven. If they start to brown too quickly, you can loosely tent them with foil.
Remove from the oven and let cool slightly before serving.

Expert Tips & Tricks

Drying the Spinach is Key: Really, really squeeze out as much moisture as possible. Soggy filling = soggy pie. No one wants that.
Don’t Overfill: It’s tempting to pack as much filling as possible into each pie, but resist the urge. Overfilling makes them difficult to seal and can cause them to burst during baking.
Get Creative with the Dough: Instead of cutting the dough into squares or circles, try using cookie cutters to create fun shapes. This is a great way to get kids involved in the cooking process.
Make-Ahead Prep: The spinach mixture can be made ahead of time and stored in the refrigerator for up to 24 hours. This can save you time on the day you plan to bake the pies.
Prevent Burning: If the pies start to brown too quickly, loosely tent them with foil during the last 10-15 minutes of baking.
Spice it Up: Add a pinch of red pepper flakes to the spinach mixture for a little heat.

Serving & Storage Suggestions

Serve the Whimpy Skimpy Spinach Pies warm, straight from the oven. They’re perfect as a snack, appetizer, or light meal. They pair well with a simple salad or a side of marinara sauce for dipping.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the oven, microwave, or air fryer. For best results, reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes, flipping halfway through. Microwaving will work in a pinch, but it can make the crust a bit soggy.

These pies also freeze well. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months. To reheat from frozen, thaw them overnight in the refrigerator and then reheat as described above.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	83 kcal	N/A
Total Fat	7.7g	11%
Saturated Fat	1.8g	9%
Cholesterol	6.5mg	2%
Sodium	172.5mg	7%
Total Carbohydrate	1.8g	0%
Dietary Fiber	1.1g	4%
Sugars	0.3g	1%
Protein	2.5g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

Vegetarian Option: Omit the pepperoni for a vegetarian version. Consider adding other vegetables, such as sautéed mushrooms or bell peppers.
Cheese Variations: Experiment with different types of cheese, such as provolone, fontina, or ricotta.
Gluten-Free: Use gluten-free pizza dough to make these pies gluten-free.
Spice Level: Adjust the amount of garlic salt and black pepper to your liking. You can also add a pinch of red pepper flakes for a little heat.
Herbs: Add fresh herbs, such as oregano, basil, or parsley, to the spinach mixture for added flavor.
Vegan: Substitute the mozzarella with a vegan cheese alternative and omit the pepperoni.

FAQs (Frequently Asked Questions)

Q: Why is it important to drain the spinach so well?
A: Excess moisture in the spinach will make the dough soggy and prevent the pies from browning properly. Draining the spinach thoroughly is essential for a crispy crust and a delicious filling.

Q: Can I use pre-made pizza dough?
A: Yes, using store-bought pizza dough is a great shortcut. Just make sure to thaw it completely before rolling it out.

Q: How do I prevent the filling from leaking out during baking?
A: Make sure to seal the edges of the dough tightly by pinching them together firmly. You can also use the tines of a fork to crimp the edges for extra security.

Q: Can I freeze these pies?
A: Yes, these pies freeze very well. Wrap them individually in plastic wrap and then place them in a freezer bag. They can be stored in the freezer for up to 2 months.

Q: How do I reheat frozen spinach pies?
A: Thaw them overnight in the refrigerator and then reheat in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also reheat them in an air fryer at 350°F (175°C) for about 5-7 minutes, flipping halfway through.

Final Thoughts

These Whimpy Skimpy Spinach Pies are more than just a recipe; they’re a taste of Rhode Island heritage. They are proof that the simplest ingredients, when combined with a little love and care, can create something truly special. So, gather your ingredients, preheat your oven, and get ready to create your own batch of edible memories. I hope you enjoy them as much as my family always has. And don’t hesitate to experiment with different fillings and seasonings to create your own unique twist on this classic recipe. Please share your creations and feedback!

Whimpy Skimpy Spinach Pie Recipe