Spanakopita – Spinach & Feta Hand Pies

Wrapped in a flaky crust and packed with spinach, leeks, onions, garlic and tangy feta cheese, these spinach pies are perfect for lunch, a snack or a light dinner accompanied by a salad.


  • 2 tbsp olive oil
  • 1/3 cup onions, (chopped)
  • 1/3 cup leeks, (cleaned and chopped)
  • 2 cloves garlic
  • 1 lb chopped spinach, or any greens you like
  • 2 eggs, (one egg is for the egg wash)
  • 1 tbsp dill
  • 3 oz feta
  • 2 tsp lemon juice
  • 1 recipe Foolproof Flaky Pie Crust


  1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
  2. Heat olive oil and saute the onions and leeks until golden. Add the garlic and saute for another minute. Add the greens and cook until all the water evaporates.
  3. Transfer to a bowl and add the lemon juice, dill, one of the eggs and the cheese. Set aside to cool while you roll out the crust.
  4. Roll the pie crust into a square about 1/4 inch thick and cut into four pieces. A pizza cutter works well for this.
  5. Scoop about 1/4 cup of the cooled spinach and feta filling on each square of crust. (Don’t overfill)
  6. Lightly beat the remaining egg. Brush the edges of each square with the egg. This will help the edges stick so your filling doesn’t spill out.
  7. Fold the crust in half to form a triangle.
  8. With a fork crimp the edges of each triangle.
  9. Brush the tops of the pies with the egg wash.
  10. Bake for about 40 minutes until the pies are golden brown.

Reheat the pies at 350º F for 10 minutes.

The spinach pies freeze well; just thaw and reheat.

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