Rustic Greek Spinach and Feta Hand Pies
These Rustic Greek Spinach and Feta Hand Pies are golden, flaky pastries filled with a savory mixture of fresh spinach, crumbled feta, and fragrant herbs. Inspired by classic spanakopita, they are portable, crowd-pleasing, and surprisingly easy to make at home.
Equipment
- Large mixing bowl
- Large skillet
- Baking sheet
- Pastry cutter or fork
- Rolling pin
- Parchment paper
- Colander
- Pastry brush
Ingredients
For the Dough
- 2.5 cups all-purpose flour plus more for dusting
- 1 tsp salt
- 1 cup unsalted butter cold, cut into small cubes
- 6 tbsp ice water added one tablespoon at a time
For the Filling
- 300 g fresh spinach roughly chopped
- 200 g feta cheese crumbled, preferably block feta in brine
- 1 medium yellow onion finely diced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 large egg for the filling
- 2 tbsp fresh dill finely chopped
- 2 tbsp fresh flat-leaf parsley finely chopped
- 0.25 tsp ground nutmeg
- 0.5 tsp black pepper freshly ground
For Finishing
- 1 large egg beaten, for egg wash
Instructions
- Make the dough: Combine the flour and salt in a large mixing bowl. Add the cold cubed butter and use a pastry cutter or your fingertips to work it in until the mixture resembles coarse crumbs with pea-sized pieces of butter remaining. Drizzle in the ice water one tablespoon at a time, mixing gently after each addition, until the dough just comes together. Shape into a flat disc, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
- Cook the aromatics: Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 4 minutes, stirring occasionally, until softened. Add the minced garlic and cook for another 1 minute until fragrant.
- Wilt the spinach: Add the fresh spinach to the skillet in batches, stirring until each addition is fully wilted, about 3 to 4 minutes total. Transfer the mixture to a colander and press firmly with the back of a spoon or a clean kitchen towel to remove as much liquid as possible. Allow to cool slightly.
- Mix the filling: In a large bowl, combine the drained spinach mixture, crumbled feta, chopped fresh dill, chopped parsley, beaten egg, nutmeg, and black pepper. Stir until everything is evenly combined. Taste and adjust seasoning if needed, keeping in mind that feta is naturally salty.
- Preheat the oven: Set your oven to 200 degrees Celsius (400 degrees Fahrenheit). Line a large baking sheet with parchment paper.
- Roll and cut the dough: On a lightly floured surface, roll the chilled dough out to approximately 3mm thickness. Cut out circles or squares roughly 12 to 15 cm across. You should have approximately 8 to 10 pieces.
- Fill and seal: Place a heaped tablespoon of filling in the center of each dough piece, leaving a 1.5 cm border around the edge. Fold the dough over to create a half-moon shape, then press the edges firmly together. Crimp all around with a fork to seal completely. Transfer to the prepared baking sheet.
- Egg wash and vent: Brush the top of each hand pie generously with the beaten egg wash. Use a small sharp knife to cut two small slits in the top of each pie to allow steam to escape during baking.
- Bake: Place the baking sheet in the preheated oven and bake for 22 to 25 minutes, until the hand pies are deep golden brown and the pastry is crisp. Rotate the pan halfway through for even browning.
- Rest and serve: Remove from the oven and allow the hand pies to rest on the baking sheet for at least 5 minutes before serving. The filling will be very hot straight from the oven. Serve warm with tzatziki or alongside a fresh Greek salad.
Notes
Keep butter as cold as possible throughout the dough-making process for the flakiest result. Thoroughly drain and squeeze the spinach after wilting to prevent a soggy filling. Do not overfill the hand pies or they may burst during baking. Always brush with egg wash for a golden crust. To freeze, assemble unbaked pies and freeze on a tray before storing in bags for up to 2 months. Bake from frozen, adding 8 to 10 minutes to the baking time. Reheat leftovers in a 180C oven for 10 to 12 minutes to restore crispness.