Greek spinach hand pies 

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10 min


30 min


8 pies

Greek spinach hand pies 

Photo: Erik Putz

Frozen pie dough is your new best friend. These tasty pies can be whipped up in no time for a savoury snack or quick app when unexpected guests drop by.


  • 2 eggs , divided
  • 1/2 250 g brick cream cheese , cubed and softened
  • 2 tsp olive oil
  • 1/2 onion , finely chopped
  • 300 g-pkg frozen chopped spinach , thawed and drained
  • 1/3 cup crumbled feta
  • 2 tsp dried dill
  • 1/4 tsp salt
  • 1/8 tsp nutmeg
  • 400 g-pkg ready-made pastry dough rolls


  • Position rack in bottom third of oven, then preheat to 375F. Line a large baking sheet with parchment.
  • Whisk 1 egg and cream cheese in a medium bowl until combined.
  • Heat a large frying pan over medium heat. Add oil, then onion. Cook until onion is soft, about 3 min. Stir in spinach, feta, dill, salt and nutmeg. Remove from heat. Stir in egg mixture until evenly distributed.
  • Unroll pastry dough and cut each circle into quarters (8 pieces total). Scoop 3 tbsp spinach mixture into the centre of each dough wedge. Whisk remaining egg with 1 tbsp water. Brush edges of dough with egg wash, then fold 1 side over filling to form a triangular packet. Seal edges with the tines of a fork. Brush tops with remaining egg wash. Using a sharp paring knife, cut 2 or 3 small slits on the top of each pie.
  • Bake until tops and bottoms are golden-brown, 18 to 20 min. Pies will keep well refrigerated in a sealed container up to 2 days.

Nutrition (per serving)

  • Calories
  • 325,
  • Protein
  • 6 g,
  • Carbohydrates
  • 26 g,
  • Fat
  • 21 g,
  • Fibre
  • 1 g,
  • Sodium
  • 484 mg.

Originally published in the Today’s Parent January/February 2019 issue. Photo by Erik Putz.