Herbed Goat Cheese and Ricotta Mini Pies

Preheat oven to 375°F. Roll out 1 piecrust on a work surface into a 14-inch round. Using a 4 1/2-inch round cutter, cut 5 rounds from dough. Repeat procedure with second piecrust. Place jar rings on a baking sheet; place 1 lid inside each with rubber seal facing down. Lightly coat with cooking spray. Place 1 dough round in each prepared lid, pressing into bottoms and up sides of lids; gently flute tops of dough.

Process ricotta, goat cheese, eggs, and cream in a blender until smooth, about 30 seconds. Add chives, thyme, zest, salt, garlic, and 3 tablespoons of the parsley; process just until combined, about 10 seconds. Divide cheese mixture evenly among prepared lids. Bake in preheated oven until filling sets, about 25 minutes.

Transfer pies to a wire rack, and cool 20 minutes. Remove pies from jar lids. Sprinkle evenly with remaining 1 tablespoon parsley. Serve warm or at room temperature.