Spanakopita Hand Pies

We used 12-by-17-inch phyllo sheets for these hand pies. If yours are smaller, just use less filling. The baking time will be the same.

Total Time:
1 hr 45 min
Inactive:
1 hr
Cook:
45 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • 2 small Yukon gold potatoes (about 8 ounces)
  • Kosher salt
  • 1 bunch spinach (about 12 ounces), tough stems removed
  • 1 bunch Swiss chard (about 1 pound), stems and leaves separated, stems chopped
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • 1 small onion, chopped
  • Pinch of red pepper flakes
  • Freshly ground pepper
  • 4 cloves garlic, minced
  • 1 cup grated kefalotyri cheese (about 4 ounces)
  • 1 cup crumbled feta cheese (about 4 ounces)
  • 1 cup fresh mint, finely chopped
  • 1/2 cup fresh dill, finely chopped
  • 1 large egg
  • 1 teaspoon finely grated lemon zest
  • 8 sheets frozen phyllo dough, thawed
  • 1/4 cup breadcrumbs
Directions
  • Pierce the potatoes a few times with a fork. Microwave until softened but not completely cooked through, 3 to 5 minutes. Let cool slightly, then peel and finely chop; transfer to a medium bowl and set aside.

  • Bring a large pot of salted water to a boil. Add the spinach and Swiss chard leaves and cook until wilted, about 3 minutes. Drain, then let cool in the colander, tossing occasionally and lightly pressing with a rubber spatula to remove the excess liquid. When cool enough to handle, transfer the greens to a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop and add to the bowl with the potatoes.

  • Heat the olive oil in a large skillet over medium-high heat. Add the Swiss chard stems, onion, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring, until the vegetables are tender, about 8 minutes. Add the garlic and the spinach-chard mixture; cook, stirring, until well incorporated, 5 minutes. Transfer to a large bowl and let cool to room temperature. Add the cheeses, mint, dill, egg and lemon zest; stir to combine. (You can make the filling 1 day ahead; cover and refrigerate until ready to assemble.)

  • Preheat the oven to 400 degrees F; line a baking sheet with parchment paper. Lay out 1 sheet of phyllo on a work surface with a long side facing you (keep the remaining sheets covered with a damp towel). Lightly brush with olive oil and lightly sprinkle with breadcrumbs. Fold in half like a book and brush with more olive oil and sprinkle with more breadcrumbs, then fold the top half down. Place 1/2 cup filling in the center and brush the edges with a little water. Bring the top two corners together over the filling and pinch the edges together to seal. Repeat with the bottom two corners; pinch closed. Pinch the two remaining edges closed. Transfer to the prepared baking sheet and brush with olive oil. Repeat to make 8 hand pies.

  • Transfer the hand pies to the oven and bake until golden brown and crisp, 25 to 30 minutes. Serve warm or at room temperature.

  • Photograph by Ryan Liebe

Thaw: Place the frozen phyllo in its packaging in the refrigerator overnight (do not thaw in the microwave).

Trim: After opening the package, use kitchen shears to trim any edges that are dry or clumped together.

Transfer: As you move individual sheets of phyllo, place one hand underneath them to help prevent tearing.

Cover: Keep the phyllo covered with a slightly damp kitchen towel while you're working; the sheets can dry out quickly.

Store: Stack leftover phyllo on a baking sheet and cover with a damp towel, then wrap tightly with plastic wrap. Store in the refrigerator for up to 3 days; do not refreeze.


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