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Close up view of 4 bread based spinach hand pies, covered with sesame seeds. One is opened, revealing the spinach and feta filling.
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5 from 1 vote

Spinach Hand Pies

These hand pies are loosely inspired by those we used to buy at a Lebanese bakery in Minneapolis. 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.
Prep Time30 minutes
Cook Time30 minutes
Rising Time1 hour 10 minutes
Total Time2 hours 10 minutes
Course: Main Course
Cuisine: Lebanese, Middle Eastern
Servings: 8 Large Hand Pies
Calories: 522kcal
Author: Marie Porter


2 Baking Sheets
Parchment Paper



  • 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


  • 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


  • 1 Large Eggs
  • 1 tablespoon Water
  • Sesame seeds Optional


  • 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.



Calories: 522kcal | Carbohydrates: 68g | Protein: 15g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 830mg | Potassium: 230mg | Fiber: 3g | Sugar: 5g | Vitamin A: 326IU | Vitamin C: 2mg | Calcium: 128mg | Iron: 5mg