Spinach and Feta Hand Pies with Dill, Savory & Greek
These Greek-inspired hand pies are a delightful way to enjoy the classic combination of spinach and feta cheese. Wrapped in flaky pastry, they're perfect for a quick snack, a party appetizer, or a light meal.
3Prep min
3Cook min
40Total min
12Serves
GreekCuisine
EasyDifficulty
These Greek-inspired hand pies are a delightful way to enjoy the classic combination of spinach and feta cheese. Wrapped in flaky pastry, they're perfect for a quick snack, a party appetizer, or a light meal. The addition of fresh dill elevates the flavor, making them a refreshing treat that transports you straight to the Mediterranean. Imagine biting into a warm, golden hand pie, with a crisp exterior giving way to a luscious filling of spinach, tangy feta, and aromatic dill. The taste is a perfect balance of savory and slightly tangy, with a hint of earthiness from the spinach and a burst of freshness from the herbs. Whether you're hosting a gathering or simply treating yourself, these hand pies are sure to impress. They are easy to make and can be prepared in advance, so all you have to do is bake them when you're ready to serve.
Ingredients
- 1 pound fresh spinach, washed and chopped
- 1 cup crumbled feta cheese
- 1/4 cup fresh dill, chopped
- 1 small onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 package of puff pastry (2 sheets), thawed
- 1 egg, beaten (for egg wash)
Instructions
- Prepare the Filling: In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes. Add chopped spinach and cook until wilted, then remove from heat.
- Mix the Filling: In a bowl, combine the sautéed spinach and onion with crumbled feta, chopped dill, salt, and pepper. Stir until well mixed.
- Prepare the Pastry: Preheat the oven to 400°F (200°C). Roll out the puff pastry sheets on a lightly floured surface and cut them into circles or squares, depending on your preference.
- Fill the Pastry: Place a spoonful of the spinach and feta mixture in the center of each pastry piece. Fold the pastry over to create a pocket and seal the edges with a fork.
- Egg Wash: Brush the tops of the hand pies with the beaten egg for a golden finish.
- Bake: Arrange the hand pies on a baking sheet lined with parchment paper and bake for 20-25 minutes, or until golden brown. Let cool slightly before serving.
Cook’s tips
- Ensure the spinach is well-drained after cooking to avoid soggy pastries.
- Use a fork to crimp the edges securely to prevent filling from leaking.
- Chill the filled pastries for 15 minutes before baking for a flakier crust.
- For a richer flavor, add a pinch of nutmeg to the filling.
- Serve warm with a side of tzatziki for dipping.
Substitutions
- Use frozen spinach (thawed and squeezed dry) instead of fresh.
- Substitute feta with ricotta or goat cheese for a milder flavor.
- Replace dill with fresh parsley or oregano.
- Use phyllo dough instead of puff pastry for a lighter crust.
- Add chopped olives or sun-dried tomatoes for extra Mediterranean flair.
Storage & reheating
Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
Frequently asked questions
Can I make these hand pies ahead of time?
Yes, you can assemble them and refrigerate before baking. Brush with egg wash just before baking.
Can I freeze these hand pies?
Absolutely, freeze them unbaked on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes.
What can I serve with these hand pies?
They are great on their own, but a side of Greek salad or tzatziki complements them well.
How do I prevent the filling from making the pastry soggy?
Make sure the spinach is thoroughly drained and the filling is not too wet.
