Spanakopita Hand Pies
Few things capture the spirit of Greek home cooking quite like spanakopita. These golden, flaky hand pies take that beloved classic and shrink it down into perfect little triangles you can hold in one hand. Each bite crackles through layers of buttery phyllo, giving way to a warm, savory filling of wilted spinach, tangy feta cheese, and fragrant dill.
The filling comes together quickly. Fresh spinach is cooked down with scallions until tender, then mixed with crumbled feta and a whisper of nutmeg that ties everything together. The key is squeezing out every drop of moisture from the spinach so the phyllo stays shatteringly crisp.
These hand pies are endlessly versatile. Serve them warm as an appetizer at your next gathering, tuck them into lunchboxes, or freeze them unbaked for a future snack. They reheat beautifully, making them one of the most practical and delicious party foods you will ever master.
Ingredients
- ● 10 oz Fresh baby spinach
- ● 6 oz Crumbled feta cheese
- ● 4 stalks Scallions
- ● 2 tbsp Fresh dill
- ● 1 whole Large egg
- ● 12 sheets Phyllo dough
- ● 1/2 cup Unsalted butter
- ● 1 tbsp Olive oil
- ● 2 whole Garlic cloves
- ● 1/4 tsp Ground nutmeg
- ● 1/2 tsp Salt
- ● 1/4 tsp Black pepper
- ● 1 tbsp Sesame seeds
Instructions
- 1Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- 2Heat olive oil in a large skillet over medium heat. Add the minced garlic and sliced scallions, cooking for about two minutes until softened and fragrant.
- 3Add all the spinach to the skillet in batches, stirring until fully wilted. Transfer the cooked spinach to a clean kitchen towel and squeeze out as much liquid as possible.
- 4In a mixing bowl, combine the squeezed spinach, crumbled feta, chopped dill, beaten egg, nutmeg, salt, and pepper. Stir until evenly mixed.
- 5Lay one sheet of phyllo on a clean surface and brush it lightly with melted butter. Place a second sheet directly on top and brush again with butter. Cut the layered sheets lengthwise into three equal strips.
- 6Place about one tablespoon of the spinach filling at the bottom corner of each strip. Fold the corner up and over to form a triangle, then continue folding in a flag fold pattern until you reach the end of the strip.
- 7Repeat the layering, cutting, filling, and folding process with the remaining phyllo sheets and filling until all triangles are formed.
- 8Place the triangles seam side down on the prepared baking sheet. Brush the tops with the remaining melted butter and sprinkle with sesame seeds.
- 9Bake for 20 to 25 minutes, rotating the pan halfway through, until the hand pies are deep golden brown and crisp on all sides.
- 10Let the hand pies cool on the baking sheet for five minutes before serving. They are best enjoyed warm.
Nutrition Facts
| Calories | 155 |
|---|---|
| Protein | 5g |
| Carbohydrates | 11g |
| Fat | 10g |
