Mini Spinach & Feta Hand Pies - These mini spinach and feta hand pies bake up with crisp, flaky pastry and a creamy, savory filling that stays soft without turning watery. The spinach is tender and well-seasoned, balanced by salty feta and gentle aromatics for a rich but not heavy bite. Each pie delivers clean layers, a golden exterior, and a warm, comforting center that feels satisfying without being filling-heavy. They are easy to portion, transport, and reheat, making them ideal for gatherings, lunches, or make-ahead snacks.

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Mini Spinach & Feta Hand Pies - This recipe works because it treats moisture control and pastry structure as the priority, which is where most spinach-filled pastries fail. Spinach naturally holds a lot of water, and if that moisture is not driven off before assembly, it leaks into the dough and prevents crisp layers. After testing multiple versions, I found that sautéing the spinach until fully wilted, then letting it cool and squeezing out excess liquid, makes a dramatic difference in texture. The filling stays creamy instead of loose, and the pastry bakes flaky rather than soggy. Feta adds salt and richness, but because it does not melt like mozzarella, it helps the filling hold its shape instead of spreading. A small amount of egg binds everything together so the interior slices cleanly without turning dense. For the dough, cold butter and minimal handling are essential; small butter pieces melt into steam pockets during baking, creating flaky layers that shatter gently when bitten. Chilling the assembled hand pies before baking firms the butter again, which guarantees better lift and browning. This shows how basic ingredients create something special when the technique is intentional rather than complicated. The method is straightforward but delivers professional results because each step has a clear cue: spinach that looks dry and compact, filling that holds together when scooped, pastry that feels cold and firm, and finished pies that are deeply golden with crisp edges. This aligns with my focus on technique over complexity—understand how moisture, fat, and temperature interact, and you can reliably produce hand pies that look polished, taste balanced, and hold up well for serving or storage. These are the kind of small bites that feel thoughtful without requiring advanced skills, and once you understand the structure, you can adapt the filling easily without compromising texture.

Dietary Notes

✓ Vegetarian-Friendly
✓ Handheld Portions
✓ Make-Ahead Snack
✓ Crisp Flaky Pastry

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Why You'll Love This

Flaky Handheld Crust: Cold butter and proper chilling create crisp layers that stay intact when picked up.
Creamy, Balanced Filling: Spinach moisture is controlled so the feta stays rich without turning watery.
Perfect for Sharing: Individual portions bake evenly and are easy to serve warm or at room temperature.
Reliable Make-Ahead Option: Assemble, chill, and bake later with consistent results every time.

Mini Spinach & Feta Hand Pies

👩‍🍳 Author: Chef Nour

⏰ Prep Time: 40min

❄️ Cool Time: 20

🔥 Cook Time: 30min

🥨 Yield: 8

🍞 Method: Baking

🌾 Diet: Vegetarian

★ ★ ★ ★ ★

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restaurant Ingredients

2 1/4 cups all-purpose flour
1 tsp fine sea salt
3/4 cup (170 g) unsalted butter, very cold and cubed
5 to 6 tbsp ice water
1 tbsp olive oil
1 small onion or shallot, finely diced
2 cloves garlic, minced
10 oz fresh spinach, chopped
3/4 cup feta cheese, crumbled
1 large egg, beaten (for filling)
1/2 tsp black pepper
1/4 tsp ground nutmeg
1/2 tsp fine sea salt
1 large egg, beaten with 1 tsp water (egg wash)

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all-purpose flour Measure flour lightly and avoid excess bench flour so the dough stays tender. Overmixing after hydration develops gluten and reduces flaky layers.
fine sea salt Salt seasons both the dough and filling so flavors stay balanced against the rich feta. Mixing it directly into flour ensures even distribution.
unsalted butter, very cold and cubed Cold butter creates steam pockets as it bakes, forming crisp, flaky layers. If the dough softens at any point, chill it so the butter does not smear.
ice water Add water gradually to hydrate the dough without making it sticky. Controlled hydration supports flake and prevents toughness.
olive oil Olive oil gently sautés aromatics without adding heaviness. Keep heat moderate so flavors develop without browning too aggressively.
onion or shallot, finely diced Finely diced onion cooks evenly and melts into the filling, building savory sweetness without noticeable chunks.
garlic, minced Cook garlic briefly until fragrant to avoid bitterness, which can overpower a delicate spinach filling.
fresh spinach, chopped Spinach must be fully cooked and squeezed dry to prevent a watery filling. Removing moisture is the most important step for crisp hand pies.
feta cheese, crumbled Feta adds salt and creaminess without melting completely, helping the filling hold its shape instead of spreading.
egg, beaten (for filling) Egg binds the filling so it sets cleanly when baked, preventing crumbling or leakage during slicing.
black pepper Black pepper adds gentle heat that balances the creamy filling without overpowering the herbs.
ground nutmeg Nutmeg adds subtle warmth that complements spinach and feta without dominating the flavor.
fine sea salt Season carefully since feta is salty; taste the filling before adding more to avoid oversalting.
egg, beaten with 1 tsp water (egg wash) Egg wash creates an even golden finish and helps the pastry crisp without drying out.

list_alt Instructions

1

Step 1: Whisk the flour and salt in a large bowl until evenly combined - this distributes seasoning so the pastry tastes balanced throughout.
2

Step 2: Cut in the cold butter until you see pea-size pieces and a few flat shards - these butter pockets melt into steam and form flaky layers.
3

Step 3: Add ice water 1 tablespoon at a time, mixing just until the dough holds together when pressed - gradual hydration prevents toughness.
4

Step 4: Wrap the dough and chill for at least 30 minutes until firm - chilling re-solidifies butter so the crust bakes crisp instead of melting.
5

Step 5: Sauté onion in olive oil over medium heat for 4 to 5 minutes until soft and translucent - this builds a sweet, savory base.
6

Step 6: Add garlic and cook 30 seconds until fragrant, then add spinach and cook until fully wilted and moisture evaporates - removing excess water is key for a crisp pastry.
7

Step 7: Transfer spinach mixture to a bowl, cool slightly, then squeeze out any remaining liquid before stirring in feta, egg, pepper, nutmeg, and salt - a dry filling guarantees clean structure.
8

Step 8: Roll dough to 1/8-inch thickness and cut into equal rounds, then place filling in the center of each - even thickness helps all pies bake uniformly.
9

Step 9: Fold, seal, and crimp edges, then chill assembled pies 15 minutes until firm - chilling helps maintain flaky layers during baking.
10

Step 10: Brush with egg wash and bake at 400°F for 22 to 25 minutes until deeply golden and crisp - high heat sets the pastry quickly for better lift.
11

Step 11: Cool for 10 minutes before serving until filling sets slightly - resting prevents filling from spilling and improves texture.

Nutrition Facts

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Calories 320

Protein 9g

Carbs 28g

Fiber 2g

Sugar 2g

Fat 20g

Sodium 520mg

Potassium N/A

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Serving Suggestions

Serve these hand pies warm or at room temperature so the filling stays creamy while the pastry remains crisp. For presentation, arrange them on a simple platter with the crimped edges facing up to highlight the flaky layers, and finish with a light sprinkle of chopped herbs for color. They pair well with a bright yogurt sauce, a lemony green salad, or roasted vegetables for a light meal. For gatherings, bake them slightly ahead and rewarm briefly so the exterior stays crisp without drying out the filling.

How to Store?

Store cooled hand pies in an airtight container in the refrigerator for up to 4 days. Reheat in a 325°F oven for 10 to 12 minutes until warmed through and crisp again; avoid microwaving alone, as it softens the pastry. These pies freeze well for up to 2 months: freeze baked pies on a tray, then wrap tightly and reheat from frozen in a 325°F oven until hot. For make-ahead prep, assemble the hand pies and refrigerate them uncooked for up to 24 hours, then bake straight from cold for best flake and structure.

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