Name: Spinach And Feta Hand Pies
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Greek
Ingredients: Whole-wheat pizza dough (homemade or store-bought); Olive oil (plus more for brushing); 1 onion, diced; 2 cloves garlic, minced; 1 (10 oz) package frozen spinach, defrosted and drained; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh mint, chopped; 1/4 teaspoon ground nutmeg; Salt and ground black pepper, to taste; 2 large eggs, lightly beaten; 1 cup feta cheese, crumbled; 1/3 cup Parmesan cheese, grated; All-purpose flour (for dusting)

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I don’t always want to fuss with a fork and knife, so these spinach and feta hand pies are the perfect solution. They wrap the savory goodness of traditional spanakopita inside a soft, golden crust of whole-wheat pizza dough, making them both portable and satisfying. Whether hot from the oven or packed for later, they’re always a hit.

Why I’ll Love This Recipe

I love this recipe because it takes everything I enjoy about Greek spanakopita—creamy feta, vibrant spinach, and fresh herbs—and simplifies the process by using pizza dough instead of delicate phyllo. It’s less mess, more comfort, and absolutely ideal for meal prepping or serving a crowd.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Whole-wheat pizza dough (homemade or store-bought)
Olive oil (plus more for brushing the tops)
Onion, diced
Garlic, minced
Frozen spinach, defrosted and drained
Fresh parsley, chopped
Fresh mint, chopped
Ground nutmeg
Salt
Ground pepper
Large eggs, lightly beaten
Feta cheese, crumbled
Parmesan cheese, grated
All-purpose flour (for working the dough)

Directions

I preheat the oven to 400°F and line a baking sheet with parchment paper.
I heat olive oil in a sauté pan over medium heat, add diced onions, and cook until soft—about 5 minutes. Then I stir in the garlic and cook for another minute before removing it from the heat.
After squeezing out all the excess water from the defrosted spinach, I mix it in a large bowl with the onion mixture, parsley, mint, nutmeg, salt, and pepper. Then I stir in the eggs, feta, and Parmesan until just combined.
I divide the pizza dough into 6 to 8 pieces depending on the size I want. I dust my surface with flour and roll each piece into a disk (about 8–9 inches for larger pies, or 6–7 inches for smaller ones).
I place about 1/3 cup of the filling on the bottom third of each disk, fold the top over, and seal the edges with a fork.
I transfer the hand pies to the baking sheet, brush them with olive oil, and sprinkle a little sea salt on top.
I bake for 15 minutes, rotate the tray, and bake for another 15 minutes until golden brown. I let them cool slightly before serving—or freeze them for later.

Servings And Timing

Serves: 6 to 8
Prep time: 20 minutes
Cook time: 30 minutes
Total time: 50 minutes

Variations

Sometimes I swap out the herbs—dill instead of mint, or even a bit of oregano. For a bit more richness, I’ve added a handful of ricotta to the filling. I’ve also tried making them with regular pizza dough or even puff pastry for a flakier finish. These little pies are incredibly adaptable to whatever’s in my fridge.

Storage/Reheating

Once cooled, I wrap each hand pie tightly in plastic wrap and freeze them in a freezer bag. To reheat, I unwrap and microwave them in one-minute bursts until heated through, or I warm them in the oven at 300°F. If I toss one in my lunch bag in the morning, it’s thawed and ready to reheat by lunchtime.

FAQs

1. Can I Use Fresh Spinach Instead Of Frozen?

Yes, I can use fresh spinach, but I make sure to sauté it first and squeeze out all the moisture before mixing it into the filling.

2. What Other Cheeses Can I Add?

Alongside feta and Parmesan, I sometimes use ricotta or even shredded mozzarella for a more melty texture.

3. Can I Make These Ahead Of Time?

Absolutely. I often assemble them the night before and refrigerate them, then bake fresh the next day.

4. Do I Have To Use Whole-Wheat Dough?

Not at all. I’ve made these with classic white pizza dough, puff pastry, and even crescent dough. They all work well.

5. How Do I Prevent The Filling From Leaking Out?

I make sure not to overfill the pies, and I press the edges firmly with a fork to seal them tightly. Brushing with oil helps crisp the seal too.

Conclusion

These spinach and feta hand pies are a go-to in my kitchen when I want something hearty, flavorful, and freezer-friendly. They deliver all the comfort of a homemade savory pie with half the effort and double the convenience. I find myself reaching for them again and again—whether for lunch, dinner, or a quick snack on the go.