Spanakopita Hand Pies
- Level: Intermediate
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 301
- Total Fat
- 18
- Saturated Fat
- 6
- Carbohydrates
- 24
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 13
- Cholesterol
- 46
- Sodium
- 611
- Total: 1 hr 45 min
- Inactive: 1 hr
- Cook: 45 min
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.
Cook’s Note
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.