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Crispy Spanakopita Hand Pies

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These crispy spanakopita hand pies are flaky, handheld pockets filled with spinach and feta, perfect for quick, fuss-free Greek-inspired snacks or appetizers.

Ingredients

Scale
  • 1 package (16 oz) phyllo dough, thawed
  • 1 lb (450 g) fresh spinach, washed and finely chopped
  • 8 oz (225 g) feta cheese, crumbled
  • 4 green onions, thinly sliced
  • 2 tablespoons fresh dill, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 large egg, beaten
  • 3 tablespoons olive oil, plus extra for brushing
  • 2 tablespoons unsalted butter, melted
  • Salt and black pepper, to taste
  • 1 teaspoon lemon zest (optional)

Instructions

  1. In a large bowl, combine chopped spinach, crumbled feta, sliced green onions, minced garlic, fresh dill, parsley, beaten egg, lemon zest (if using), and a pinch of salt and pepper. Stir until evenly mixed. (About 10 minutes)
  2. Lay one sheet of phyllo on a clean, dry surface and brush lightly with olive oil and melted butter mixture. Place another sheet on top and brush again. Repeat until 3-4 layers are stacked. Keep remaining phyllo covered with a damp towel to prevent drying out. (About 5 minutes)
  3. Cut the layered phyllo stack into rectangles approximately 4×6 inches. Spoon about 2 tablespoons of filling onto one half of each rectangle, leaving edges clear for sealing. (About 10 minutes)
  4. Fold the other half of the phyllo over the filling to create a pocket. Press edges firmly and crimp with a fork to seal completely.
  5. Lightly brush the tops of each hand pie with more butter and olive oil blend. Place on a baking sheet lined with parchment paper. Chill in the fridge for 10 minutes to firm up.
  6. Preheat oven to 375°F (190°C). Bake hand pies for 20 to 25 minutes until deep golden brown and crisp. Watch closely after 20 minutes to avoid burning.
  7. Let hand pies rest for 5 minutes before serving to allow filling to set.

Notes

Keep phyllo covered with a damp towel to prevent drying out. Brush phyllo gently but thoroughly with olive oil and butter for a golden, flaky crust. Seal edges well to avoid leaks. Chill hand pies before baking to maintain shape and crispness. If filling is wet, squeeze out excess moisture from spinach. Can prepare filling a day ahead and refrigerate. For extra crispness, bake on a rack inside the sheet pan. Avoid microwaving leftovers to keep phyllo crisp.

Nutrition

Keywords: spanakopita, hand pies, spinach, feta, phyllo dough, Greek appetizer, crispy, easy recipe, party food

Find it online: https://katedishes.com/crispy-spanakopita-hand-pies-recipe-easy-homemade-flaky-phyllo-feta/