Greek Spinach and Feta Hand Pies

Why You’ll Love This Recipe

• Greek-inspired flavors: bright lemon, fragrant dill, and tangy feta in every bite.
• Flaky, buttery pastry with a tender, savory filling that’s never soggy.
• Great for meal prep: freeze unbaked or baked for grab-and-go snacks.
• Easy to make with store-bought puff pastry but tastes bakery-fresh.

Grocery List

• Produce: 1 small yellow onion, 3 garlic cloves, 1 lemon, fresh dill, fresh parsley
• Dairy: Feta (7 oz), whole-milk ricotta or Greek yogurt (optional), 1 large egg, a splash of milk
• Pantry: All-butter puff pastry (frozen), olive oil, all-purpose flour, kosher salt, black pepper, ground nutmeg, red pepper flakes (optional), sesame or nigella seeds (optional), frozen chopped spinach (1 lb)

Full Ingredients

For the Filling

• 1 lb (450 g) frozen chopped spinach, thawed and squeezed very dry (aim for about 1 1/2 cups packed after squeezing)
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 1 cup/130 g)
• 3 garlic cloves, minced
• 7 oz (200 g) feta cheese, crumbled (about 1 1/2 cups)
• 1/3 cup (80 g) whole-milk ricotta or Greek yogurt (optional, for extra creaminess)
• 2 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 1 tsp finely grated lemon zest
• 1 tbsp fresh lemon juice
• 1/2 tsp freshly ground black pepper
• 1/8 tsp ground nutmeg
• Pinch red pepper flakes (optional)
• 1/4 tsp kosher salt, or to taste

For the Pastry & Assembly

• 2 sheets all-butter puff pastry (17–18 oz/490–510 g total), thawed but cold
• All-purpose flour, for dusting the work surface

For the Finish

• 1 large egg mixed with 1 tbsp milk or water (egg wash)
• 1 tbsp sesame or nigella seeds (optional)

Step-by-Step Instructions

Step 1: Preheat and prepare your pans

Preheat the oven to 400°F (200°C) with a rack in the center. Line two large rimmed baking sheets with parchment paper. Keep the puff pastry in the fridge until you’re ready to roll so it stays cold and flaky.

Step 2: Sauté the aromatics

Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until translucent and soft, 5–7 minutes. Stir in the minced garlic and cook for 30–60 seconds until fragrant. Scrape the mixture into a bowl to cool slightly while you prepare the spinach.

Step 3: Make the spinach–feta filling

Place the thawed spinach in a clean kitchen towel and squeeze out as much liquid as possible; this is key for a non-soggy filling. In a large bowl, combine the spinach, feta, ricotta or yogurt (if using), dill, parsley, lemon zest, lemon juice, pepper, nutmeg, and red pepper flakes. Fold in the cooled onion–garlic mixture. Taste, then add the kosher salt as needed (feta varies in saltiness). The filling should be thick and scoopable.

Step 4: Roll and cut the pastry

Lightly flour your work surface. Working with one sheet of puff pastry at a time, roll into a neat 10-inch (25 cm) square. Using a sharp knife or pastry wheel, cut into 4 equal squares. Repeat with the second sheet to make 8 squares total. Transfer the squares to the prepared sheets.

Step 5: Fill, fold, and crimp

Spoon about 3 tablespoons of filling (roughly 45 g) onto one half of each square, leaving a 1/2-inch border. Lightly brush the edges with egg wash. Fold each square into a triangle, pressing out air as you go. Seal the edges firmly and crimp with the tines of a fork for a tight seal.

Step 6: Chill, vent, and glaze

Refrigerate the assembled hand pies for 10 minutes to relax the pastry and improve puff. Using a sharp knife, cut 2–3 small slits on top of each pie to vent steam. Brush tops with egg wash and sprinkle with sesame or nigella seeds, if using.

Step 7: Bake to golden perfection

Bake for 22–26 minutes, rotating the pans front to back halfway through, until the pies are deeply golden and crisp. Let them rest on the sheet for 5 minutes, then transfer to a rack for another 5 minutes. Serve warm with extra dill and lemon wedges, if you like.

Pro Tips

• Dry spinach thoroughly. Excess moisture is the enemy of flaky pastry—squeeze until no liquid drips.
• Keep pastry cold. If it softens while you work, pop the cut squares into the fridge for 5–10 minutes.
• Taste the filling before salting. Feta can be quite salty; you may need little to no extra salt.
• Vent the pies. Slits prevent bursting and help the pastry puff evenly.
• For extra-crisp bottoms, bake on preheated sheet pans or use convection at 400°F (200°C) and check 2–3 minutes early.

Variations

• Phyllo triangles: Swap puff pastry for 10 sheets of phyllo. Layer 2 sheets at a time, brushing each with melted butter, cut into strips, fold into triangles with 2 tbsp filling. Bake at 375°F (190°C) for 20–25 minutes.
• Big family pie: Roll both sheets into two 10 x 12 inch rectangles. Spread filling over one, leaving a 1-inch border. Top with the second sheet, seal, score vents, egg wash, and bake 30–35 minutes.
• Mediterranean add-ins: Mix in 1/4 cup chopped oil-cured olives or 1/4 cup finely chopped sun-dried tomatoes; reduce added salt slightly.

Storage & Make-Ahead

Refrigerate baked hand pies in an airtight container for up to 3 days; reheat at 350°F (175°C) for 10–12 minutes until crisp. To freeze unbaked: assemble, freeze on a sheet pan until solid, then bag for up to 2 months. Bake from frozen at 400°F (200°C) for 28–32 minutes. To freeze baked: cool completely, wrap well, and freeze up to 2 months; reheat at 350°F (175°C) for 15–18 minutes.

Nutrition (per serving)

Approx. 380 calories; 26 g fat; 27 g carbohydrates; 8 g protein; 1 g fiber; 530 mg sodium. Values are estimates and will vary with brands and exact portion sizes.