Greek Spanakopita-Style Hand Pies Recipe
Flaky, buttery pastry parcels filled with a vibrant mixture of spinach, feta, herbs, and aromatics that deliver an authentic taste of Greek cuisine with every crisp, satisfying bite.
Ingredients
<ul class="ingredients-main-list"><li class="ingredients-single-item">For the pastry:</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">180g cold unsalted butter, cubed</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">1 tbsp white wine vinegar</li><li class="ingredients-single-item">120ml ice-cold water</li><li class="ingredients-single-item">For the filling:</li><li class="ingredients-single-item">500g fresh spinach (or 250g frozen spinach, thawed and squeezed dry)</li><li class="ingredients-single-item">200g feta cheese, crumbled</li><li class="ingredients-single-item">3 spring onions, finely chopped</li><li class="ingredients-single-item">2 cloves garlic, minced</li><li class="ingredients-single-item">2 tbsp fresh dill, chopped</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped</li><li class="ingredients-single-item">1 tbsp olive oil</li><li class="ingredients-single-item">1 large egg, lightly beaten</li><li class="ingredients-single-item">50g grated kefalotiri cheese (or pecorino romano)</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">Salt and pepper to taste</li><li class="ingredients-single-item">For assembly:</li><li class="ingredients-single-item">1 egg beaten with 1 tbsp water (egg wash)</li><li class="ingredients-single-item">1 tbsp sesame seeds (optional)</li></ul>
Equipment
<ul class="equipment-main-list"><li class="equipment-single-item">Food processor (optional for pastry)</li><li class="equipment-single-item">Large mixing bowls</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Pastry cutter or sharp knife</li></ul>
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Directions
<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start by making the pastry. In a food processor or large bowl, combine the flour and salt. Add the cold cubed butter and pulse or use your fingertips to rub it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter remaining. These butter pieces are crucial as they'll create steam pockets during baking, resulting in flaky layers.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the ice-cold water with the white wine vinegar. The vinegar helps inhibit gluten formation, ensuring a tender crust. Gradually add this liquid to the flour mixture, pulsing or stirring just until the dough begins to come together. Be careful not to overmix.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Turn the dough onto a lightly floured surface and gently press it together into a cohesive mass. Divide it into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 24 hours. This resting period allows the gluten to relax and the butter to firm up again.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough chills, prepare your filling. If using fresh spinach, wash thoroughly and place in a large pot with just the water clinging to the leaves. Cook over medium heat until completely wilted, about 3-4 minutes. Drain in a colander and allow to cool. Once cool enough to handle, squeeze out as much moisture as possible (this is critical to prevent soggy pies), then chop roughly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Heat olive oil in a pan over medium heat. Add the spring onions and garlic, sautéing until softened but not browned, about 2-3 minutes. The aromatics will infuse the oil with flavor that will permeate throughout the filling.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>In a large mixing bowl, combine the spinach, sautéed aromatics, crumbled feta, grated kefalotiri, chopped herbs, beaten egg, nutmeg, salt, and pepper. Mix thoroughly. The egg acts as a binder, helping the filling hold together when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper. Remove one disk of dough from the refrigerator (keeping the other chilled until needed). On a lightly floured surface, roll it out to about 3mm thickness.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Using a round cutter (approximately 10-12cm diameter) or a small bowl as a guide, cut out circles from the dough. Re-roll scraps as needed, but try to handle the dough minimally to maintain flakiness.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Place about 1-2 tablespoons of filling in the center of each circle. Be careful not to overfill, as this can cause the pies to burst during baking. Fold the dough over to create a half-moon shape, pressing the edges firmly to seal. For a decorative touch, crimp the edges with a fork or fold them over to create a rope-like pattern.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Place the formed pies on the prepared baking sheets, leaving about 2cm between each. Brush the tops with egg wash, which will give them a beautiful golden color during baking. Sprinkle with sesame seeds if using.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Using a sharp knife or fork, make a small vent in the top of each pie to allow steam to escape during baking. This prevents the filling from creating too much moisture and making the pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Bake in the preheated oven for 22-25 minutes, or until the pies are golden brown and crisp. If baking both sheets at once, rotate them halfway through cooking to ensure even browning.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Allow the pies to cool on the baking sheets for 5 minutes before transferring to a wire rack. These hand pies are delicious served warm or at room temperature. If you'd like, serve them with a side of tzatziki or plain Greek yogurt for dipping. Store any leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat in a 160°C (325°F) oven for about 10-15 minutes to restore crispness.</li></ol>
Chef’s Notes
A few helpful details for making this recipe.
Can I use frozen phyllo dough instead of making pastry from scratch?
Yes, you can substitute with frozen phyllo dough for a more traditional spanakopita. Layer 4-5 sheets of phyllo per pie, brushing each layer with melted butter. Cut into strips, place filling at one end, and fold into triangles. This creates a lighter, crispier texture than the homemade butter pastry version.
What's the secret to preventing soggy spinach hand pies?
The key is removing excess moisture from spinach. After wilting, cool completely then squeeze thoroughly using hands or a clean tea towel. Adding the egg to the filling helps absorb moisture, while creating a steam vent in the pastry allows excess moisture to escape during baking.
How can I prepare these spinach and feta pies in advance for a party?
You can freeze unbaked pies for up to 3 months. Form the pies, place on a baking sheet until solid, then transfer to freezer bags. Bake straight from frozen, adding 5-7 minutes to the baking time. Alternatively, make the filling and dough separately up to 24 hours ahead and assemble before baking.
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