This Spinach Hand Pies recipe is loosely inspired by those we used to buy at a Lebanese bakery in Minneapolis. Easy, tasty make-ahead lunches!
Originally published August 22, 2017. Updated on 6/15/2021
Recently, I completely overhauled my Spanakopita post. More information, brand new photos - including progress ones - and, you know... this time we made them in an actual kitchen!
Apparently that wasn’t enough spinach for us, because we immediately followed it up by making a batch of my Spinach Hand Pies ... so here we are!
I created this recipe back in late 2017, as we were deep in our plans to move home to Canada.
By that point, we’d started to look at pre-move bucket lists : things we wanted to do in Minneapolis, before moving to Canada.
For me, that meant spending time with friends when possible.
For my husband - who grew up there - it's more things like going to the State Fair, Valley Fair, etc one last time.
Also: Have me create a great Spinach Hand Pies recipe.
Emily’s Lebanese Deli Spinach Pies - Sort Of.
There's a great Lebanese restaurant in Minneapolis - Emily's Lebanese Deli - that makes spinach pies that he adored.
While we'd usually go for a direct replica when it comes to something like this, he decided he preferred to have a bit of fun with it, developing a custom filling.
So, if you're looking for an Emily's knockoff, this is not the recipe you're looking for! (It is definitely in the same ballpark, though.)
To adjust it a bit more to my husband's tastes, there is more filling than in the source material, as well as flavour additions like kalamata olives.
Ours features an egg glaze, giving the outside of the crust a bit of sheen.
Fun Sandwich Options For Lunch
While a plain tuna salad sandwich will definitely hit the spot at times, we like to have a bit more fun with sandwich type lunch options.
These are great to make as a quick, grab-and-go lunch. They’re portable, tasty, no-mess eating that reheats well in a microwave.
I’m going to claim them to be *relatively* healthy, too - that much spinach has got to be a pass on the amount of fat in the dough, LOL!
Buffalo Chicken Buns
Convention Sloppy Joes
Fancy Tea SandwichesMuffaletta Sandwich Recipe
Paneer Burgers
Pesto Chicken Panini
Reuben Buns
Tandoori Spiced Chicken Burgers with Mango
Ultimate Lobster Rolls
Vegetarian Donairs (and Vegan Donair Meat)
Wild Rice & Mushroom Polenta Sandwich
Spinach Hand Pie Ingredients
While I always do the dough for this recipe as-is, the filling can be more of a wing-it situation, based on what we have on hand, and what we’re in the mood for.
A few notes on that:
Onions
Feel free to substitute white or yellow onions, if desired. You can even swap in some sliced green onions for part or all of the onion. (Aim for about ¾-1 cup sliced.)
Feta
I don’t usually swap out the feta, but you can definitely do so, if you like. Halloumi would work, as would ricotta.
Kalamata Olives
The source material didn’t have olives, so these are entirely optional.
Finely Chopped Fresh Dill
If you only have dried on hand - as we did when re-photographing this - feel free to swap it out for about 1 tablespoon of dried dill weed.
Fresh or dried mint works really well in this recipe. Feel free to add some - in place of part of the dill, or in addition to it - to taste.
Pine Nuts
Let’s be real, pine nuts can be painfully expensive.
We’d just used some for reshooting our Pesto Recipe, so I wasn’t particularly ready to make that *investment* again so soon.
... so I used sliced almonds, blitzed in my mini food processor. You can use walnuts, or just leave the nuts out altogether.
Lemon Zest
I don’t recommend skipping the lemon zest, it really brightens it up.
Plain Yogurt
I like to use a thick Greek style yogurt for this.
If you don’t have yogurt, you can use sour cream.
Sesame Seeds
Originally, my recipe did not contain sesame seeds - and neither did the source material.
This time around, I decided to add them, after seeing some spanakopita with sesame seeds on it.
We love the way it turned out - it looks nice, and adds a nice bit of texture to the "sandwich". We did 4 different versions - without, with regular sesame seeds, with black sesame seeds, and with both regular and black sesame seeds.
So: Optional, but good!
How to Make Spinach Feta Hand Pies
The full recipe follows at the bottom of the page, but first: here is a pictorial overview, to show you how it comes together!
Make the Dough
Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
Meanwhile, in a large mixing bowl: combine flour and salt. Pour in yeast mixture, sour cream, olive oil, and eggs; mix well to combine.
Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, you can mix it in a stand mixer with a dough hook for 7 minutes or so - that’s what I do.
Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
While dough is rising, make your filling:
Make The Spinach and Feta Filling
Squeeze all of the water out of the spinach, set aside.
In a large pan, saute onion in olive oil until soft and translucent. Add spinach and garlic, stir well to combine, cook over medium heat until liquid is completely gone. Remove from heat.
Stir in feta, olives, dill, pine nuts, lemon zest, and nutmeg, stirring until well combined.
Add yogurt, stir until completely incorporated. Season with salt and pepper, to taste.
At this point, I like to smooth the filling out to an even thickness, and mark it out into even portions. We did 8, but you can do 10 if you want smaller pies.
Cover and chill until ready to use.
Assemble & Bake Your Spinach Hand Pies
Once dough has doubled, punch it down, and divide it out. We divided the mixture into 8 equally sized balls, – but you can make them smaller by dividing into 10 equally sized pieces.
I like to stretch them out to disks at this point.
Preheat oven, line 2 baking sheets with parchment paper.
Stretch and/or roll each dough ball into a round, approximately 8″ diameter.
Scoop filling into the center - I like to make it triangle shaped, as a guide - and fold the edges in to make a triangle, as shown below:
Gently flatten each pie out to about 1″ thick.
Once you have all of your pies formed, set them on lined baking sheets to rise for another 10 minutes.
Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each hand pie. Sprinkle with Sesame seeds, if desired.
Bake for 30 minutes, or until golden brown.
Serve warm or room temperature, with tzatziki dip, if desired.
Wrap any unused pies in plastic and chill until use.
More “Capital B” Baking Recipes
Did the photo of the yeast growing in the measuring cup get to you? Oh, I love the smell of it. Anyway, if you’re looking for more excuses to bake something that involves waiting for rise times, here are a few more recipes!
Apple Cinnamon Buns
Basil, Roasted Red Pepper, & Asiago Bread Braid
Beer Pretzels & Jalapeno Jack Dip
Buffalo Chicken Buns
Chai Cinnamon Rolls
Everything Bagels
How to Make Bagels
Jalapeno Popper Stuffed Pretzel Bites
Marble Rye Bagels
Maple Walnut Spiced Pumpkin Buns
Paska - Ukrainian Easter Bread
Persians Recipe
Reuben Buns
Rye Bagels with Caraway Seeds
Sauerkraut Balls - Pyrizhky
Seeded Whole Wheat Flax Bagels
Smoky Cheese Bagels
Strawberry Orange Rolls
Za'atar Manakish (With Cheese!)
Share the Love!
Before you chow down, be sure to take some pics of your handiwork! If you Instagram it, be sure to tag me - @CelebrationGenerationCA - or post it to My Facebook Page - so I can cheer you on!
Also, be sure to subscribe to my free monthly email newsletter, so you never miss out on any of my nonsense.
Well, the published nonsense, anyway!
Spinach Hand Pies
Equipment
- 2 Baking Sheets
- Parchment Paper
Ingredients
Dough
- 1 cup Warm – not hot – water
- 4 teaspoon Active Dry Yeast
- 2 tablespoon Granulated Sugar
- 5 cups All-Purpose Flour
- 2 teaspoon Salt
- ½ cup Sour Cream
- 3 tablespoon Olive Oil
- 2 Large Eggs beaten
Filling
- 4 blocks Frozen Chopped Spinach 40 oz total, defrosted
- 2 tablespoon Olive Oil
- 1 Large Red Onions Finely chopped
- 5-6 Garlic Cloves Pressed or minced
- 4 oz Crumbled Feta
- 3 tablespoon Finely Chopped Kalamata Olives
- 2 tablespoon Finely Chopped Fresh Dill
- 1 ½ oz Pine Nuts Finely chopped
- Zest of 1 Lemon
- Pinch Nutmeg
- ¼ cup Plain Yogurt
- Salt and pepper
Assembly
- 1 Large Eggs
- 1 tablespoon Water
- Sesame seeds Optional
Instructions
- Stir yeast and sugar into warm water, allow to stand for 10 minutes – it should get very bubbly.
- Meanwhile, in a large mixing bowl: combine flour and salt. Pour in yeast mixture, stir well to combine. Add sour cream, olive oil, and eggs; mix well to combine.
- Dump dough out onto a floured surface, knead until soft and elastic, 5-10 minutes. Alternatively, you can mix it in a stand mixer with a dough hook for 7 minutes or so.
- Place dough in a greased bowl, cover with plastic wrap, and allow to rise for one hour, or until doubled in size.
- While dough is rising, make your filling:
- Squeeze all of the water out of the spinach, set aside.
- In a large pan, saute onion in olive oil until soft and translucent. Add spinach and garlic, stir well to combine, cook over medium heat until liquid is completely gone. Remove from heat.
- Stir in feta, olives, dill, pine nuts, lemon zest, and nutmeg, stirring until well combined. Add yogurt, stir until completely incorporated. Season with salt and pepper, to taste.
- At this point, I like to smooth the filling out to an even thickness, and mark it out into even portions. We did 8, but you can do 10 if you want smaller pies.
- Cover and chill until ready to use.
- Once dough has doubled, punch it down, and divide it out. We divided the mixture into 8 equally sized balls, – but you can make them smaller by dividing into 10 equally sized pieces.
- Preheat oven to 350 , line baking sheets with parchment paper.
- Stretch each dough ball into a round, approximately 8″ diameter. Scoop filling into the center, and fold the edges in to make a triangle, as shown below:
- Gently flatten each pie out to about 1″ thick.
- Once you have all of your pies formed, set them on lined baking sheets to rise for another 10 minutes.
- Whisk egg together with 1 tablespoon of water, brush over the tops and sides of each hand pie. Sprinkle with Sesame seeds, if desired.
- Bake for 30 minutes, or until golden brown.
- Serve warm or room temperature, with tzatziki dip, if desired. Wrap any unused pies in plastic and chill until use.
Video
Nutrition
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