Hi Folks! Welcome back! If you’re here for a delicious hand pie recipe, you’re in for a treat. These Feta, Spinach & Caraway Hand Pies are flaky, savory pockets of joy—perfect for warming hands and hearts. Whether you’re serving them at a party or packing them for a cozy lunch, these beauties deliver everything you want: golden pastry, a melty cheese center, and herbs that sing with flavor.
What Makes These Irresistible Hand Pies Shine
Let’s talk filling! Inspired by Greek spanakopita and Clare DeBoer’s creative twists on classic recipes, these pies boast vibrant spinach, tangy feta, and a dill-parsley-herb trifecta—with a twist of caraway seeds for subtle spice. Egg binds it all into a savory blend that’s as comforting as it is flavorful. And the best part? Store-bought puff pastry makes these EASY to whip up.
With puff pastry as your secret weapon, you skip the hours of laminating dough. I love using DuFour—just roll it thinner and bake at a higher temperature for extra crispness. These hand pies practically bake themselves!
Essential Ingredients & Tools
Ingredients
- Puff pastry
- Spinach (fresh or frozen)
- Feta cheese
- Caraway seeds
- Dill, parsley, onions, and eggs
Helpful Equipment
- Rolling pin
- Baking sheet with parchment paper
- Pastry brush
- Fork for crimping edges
How to Make These Feta, Spinach & Caraway Hand Pies
- Sauté the Onions: Soften onions in olive oil with caraway seeds. The aroma alone is divine!
- Wilt the Spinach: Add spinach in batches until just wilted. Cool and drain thoroughly to avoid soggy pastry.
- Mix the Filling: Combine spinach, feta, herbs, and beaten egg. Adjust seasoning to taste.
- Roll the Pastry: On a floured surface, roll puff pastry to nickel thickness. Cut into squares.
- Assemble the Pies: Place filling in each square, brush edges with egg wash, fold, and crimp with a fork. Chill before baking.
- Bake to Perfection: Brush with more egg wash, sprinkle flaky salt and caraway seeds on top, and bake until golden brown.
Tips for Success
- Spinach Shortcut: Frozen spinach works beautifully—just thaw and squeeze out excess water.
- Don’t Overthink Shape: Uneven squares add rustic charm!
- Stuff Generously: The dough is forgiving—pack those pies with filling.
- Read step one in the recipe instructions and watch the video below for winning tips!
Variations & Serving Suggestions
- Make it Meaty: Add shredded, cooked chicken.
- Try Wontons: Use wonton wrappers with this filling for a crispy twist. Check out the instructions in the Healthy Pesto Rosso Pizza Rolls recipe!
- Pairings: Serve with a crisp, hearty salad or a comforting bowl of healthy vegetable soup. Perfect for grab-and-go lunches, too.
- Fruity Twist: You can fill puff pastry with a peach pie filling to create irresistible hand pies for dessert.
Why You’ll Love These Feta, Spinach & Caraway Hand Pies
- Taste: Bold spinach, salty feta, and buttery pastry.
- Aroma: Toasted caraway and herbs wafting from the oven.
- Texture: Crispy edges with a tender, cheesy center.
- Visual Appeal: Golden, flaky triangles that vanish fast.
- Ease of Preparation: No-fuss thanks to puff pastry.
- Versatility: Great for parties, picnics, or lunchboxes.
Make-Ahead & Freezing
Prepare the filling ahead of time. Once the pies are baked and cooled, freeze them. When you’re ready to enjoy, let them thaw first, then reheat in a toaster oven—they’ll be good as new!
There is plenty left over, so make a double batch or freeze for later. I made a scrumptious 6-egg quiche using a savory pie crust I had frozen months ago. First, I parbaked the crust in a 9-inch cast iron skillet. Then, I filled it with the spinach mixture, poured in six beaten eggs, and baked at 350°F for about 40 minutes. A simple and delicious way to use extra filling!
Thanks for stopping by! Give these savory hand pies a try and let me know what you think. Don’t miss checking out more recipes listed below. James T. is already eyeing the next dish! See you soon!
Irresistible Feta, Spinach & Caraway Hand Pies
Ingredients
Equipment
Method
- Allow frozen pastry to defrost in the fridge overnight. If you forget to do this, let the frozen pastry sit at room temperature while you make the filling. It may become sticky and crack when unfolded, but you can compensate with extra dusting flour and cut along the cracks to create your shapes later.
- Warm the olive oil in a large, heavy-bottomed pot and sweat the onion with the salt, lid on, until it’s sweet and translucent, about 15 minutes. Add the chili flakes and a teaspoon of caraway seeds, and cook for a minute more before adding half the spinach. Stir, and when it wilts, add the rest. Cook the spinach until just wilted, a few minutes, then add the dill and turn the mixture out into a bowl to cool.
- When cool, pour off any water that has collected in the bowl, and crumble in the feta. Taste for seasoning and adjust, then add 1/3 of the beaten egg and mix. The filling can be made ahead.
- Dust your counter with flour. Unfold the pastry sheet and roll it to the thickness of a nickel. Cut the sheet into a grid with 6-9 squares, depending on how large you’d like your pies. Place a big tablespoon of filling on each square (top with chicken if using), egg wash around the filling, then fold over and crimp the edges shut with a fork. Place them on a lined baking sheet and chill. This step can also be done ahead.
- When you’re ready to bake the pies, heat the oven to 380°F. Brush the tops of the pies generously with the remaining egg wash, sprinkle with caraway seeds and flaky salt. Bake for 20 minutes. Rotate the tray and continue baking for an additional 10 to 15 minutes until evenly browned.
Notes
This post may contain affiliate links, meaning I get a commission if you decide to make a purchase through my links, at no cost to you. Thanks for your support!
Discover More Delicious Recipes
- Cauliflower Couscous Salad with Almonds, Herbs, and Cherries
- A Perfectly Spiced Lentil Salad
- Shanghainese Red-Cooked Pork (Hong Shao Rou) Mini Pot Pies
- Greek Ranch Dressing and How to Use It
- Easy Cheesy Protein-Packed Spinach Dip
- Healthy Pesto Rosso Pizza Rolls
If you enjoyed this recipe and would love to see more, join me on YouTube, X, and Instagram! You can follow James T. on Instagram, @WarpSpeedWags . Please comment, like, and share. It really helps! I would love to hear from you 🙂 And if you made this recipe, how did it go for you?
19 responses to “Irresistible Feta, Spinach & Caraway Hand Pies”
Hum Robin, I love your blog, I love your recipes… By the way, James T seems to like it too … Hi hi hi hi.
Thank you very much for this good time Robin.
Take care of yourself, and the little dog.
You’re welcome, Tony! Have a wonderful day!
Merci Robin, prends soin de toi.
😉
This looks delicious! Thank you for the recipe!🌸
Looks fantastic. I am going to make these for sure. Thanks for sharing the recipe.
This looks so good!
Thanks for even more easy-to-do recipes! You’re so wonderfully diverse in your recipe choices. 🙂
Thank you, Nancy!
I love spinach! I’ll be adding these to my cooking queue. That quiche looks delicious as well. Nicely done Robin!
Reminds me on my holidays in Greece…
Oh that crust looks so flaky. I know I could never get that right 😂.
I used DuFour from Whole Foods frozen section. Unwrap it, cut it, easy-peasy!
Yummyyy😋
Thanks for sharing ♥️
Yum and healthy recipes 👍🏻
Thank you and happy new year!
Looks delicious 😋
Wow these look so good 👀
Thank you, Rojie!
Yum!