Spanakopita-Inspired Spinach and Feta Hand Pies

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Buttery phyllo dough pockets filled with a savory mixture of spinach, feta, and herbs, baked until golden and flaky. This Greek-inspired vegetarian recipe, ready in about 50 minutes, layers fresh spinach, chopped, feta cheese, crumbled, green onions, finely chopped into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 350 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 Greek cuisine 350 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

10 oz fresh spinach, chopped
7 oz feta cheese, crumbled
3 green onions, finely chopped
2 tbsp fresh dill, chopped
2 eggs, beaten
8 phyllo dough sheets
4 tbsp unsalted butter, melted
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil

Sheet pans that don’t warp in a hot oven → Best Sheet Pans in 2026: Top Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 10 oz chopped fresh spinach and cook, stirring, until wilted and moisture evaporates, about 5 minutes. Let cool slightly.
Step 2: In a mixing bowl, combine cooked spinach, 7 oz crumbled feta cheese, 3 finely chopped green onions, 2 tbsp chopped fresh dill, 2 beaten eggs, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until well incorporated.
Step 3: Lay one 8x12-inch phyllo sheet on a clean surface and brush lightly with 1/2 tbsp melted butter. Place another sheet on top and brush again. Cut stacked sheets into four rectangles.
Step 4: Spoon about 2 tbsp of the spinach-feta filling onto one end of each rectangle, fold over to form a triangle, and continue folding the dough over itself until the filling is enclosed. Brush the outside with butter.
Step 5: Place the hand pies on a baking sheet lined with parchment paper and bake for 20-25 minutes until golden and crisp. Let cool slightly before serving.