Saturday evenings in my kitchen feel like a soft exhale after a long week — and one of my favorite ways to kick things off is by making these rustic spinach and feta hand pies. They’re golden, flaky, and filled with the kind of cheesy comfort that tends to vanish off the plate before anyone can ask what’s for dinner. Whether you’re planning a quiet meal at home or welcoming a few friends over, these puff pastry pockets always get the attention they deserve.
Ingredients
- 1 pack of frozen spinach (about 10 oz), fully thawed and pressed to remove moisture
- 1 cup of crumbled feta – I prefer the brined variety for an extra tangy touch
- 1/4 cup of finely chopped red onion (for just a hint of sweetness and crunch)
- 1 egg, gently whisked until smooth
- 1 teaspoon dried dill – this adds a soft herby note that balances the feta perfectly
- Salt and pepper, according to your flavor preference
- 2 sheets of puff pastry, thawed in the fridge until pliable
Instructions
- Begin by warming your oven to 375°F (190°C). I always line my tray with parchment paper — it makes cleanup a breeze and helps the pastries brown evenly.
- In a roomy bowl, combine the drained spinach, crumbled feta, red onion, dill, a pinch of salt, and freshly cracked pepper. Stir until everything looks well mixed but still textured — you want little bursts of flavor in every bite.
- Unroll the pastry onto a lightly floured surface and slice it into squares — about 4 inches per side works great for hand pies. Try to keep the pieces fairly even so they bake uniformly.
- Using a spoon, drop a generous dollop of your spinach-feta mix right in the center of each square. You don’t want to overfill them, but don’t be stingy either — you’re aiming for a full, satisfying bite.
- Carefully fold each square over diagonally, creating a triangle shape. I gently press down the edges with a fork to seal them shut and give them that classic, rustic look.
- Lightly brush the tops of the triangles with your beaten egg. This step gives the pies their irresistible golden sheen and a bit of crunch on top.
- Transfer the pies to your prepared tray and bake for 15 to 20 minutes. You’ll know they’re ready when the pastry turns crisp and takes on a rich golden hue. If your kitchen starts to smell buttery and warm — you’re on the right track.
- Once out of the oven, give them a few minutes to rest. The filling will be hot and bubbly, and letting them cool slightly makes them easier to bite into. Then, serve while warm and let the silence at the table speak for itself.
Nutritional Information
- Calories: Around 217 per serving
- Protein: 7g
- Fat: 14g
- Carbohydrates: 17g
Final Result
These golden, flaky pies are humble in appearance but incredibly satisfying with every bite. The combination of salty feta, savory greens, and soft herbs inside buttery pastry hits just the right notes of indulgence and comfort. A warm plate of these and a cozy evening? Count me in.
