Spanakopita-Inspired Spinach and Feta Hand Pies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Buttery phyllo dough pockets filled with a savory mixture of spinach, feta, and herbs, baked until golden and flaky. This greek-inspired vegetarian 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
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Equipment for this recipe

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Frequently asked questions

How long does Spanakopita-Inspired Spinach and Feta Hand Pies take to make?

Total time is about 50 minutes (25 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Spanakopita-Inspired Spinach and Feta Hand Pies?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Spanakopita-Inspired Spinach and Feta Hand Pies?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spanakopita-Inspired Spinach and Feta Hand Pies for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spanakopita-Inspired Spinach and Feta Hand Pies?

Greek vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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