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Robin Ward

Irresistible Feta, Spinach & Caraway Hand Pies

Feta, Spinach & Caraway Hand Pies—flaky, golden pastry bursting with tangy feta, vibrant spinach, and aromatic herbs. Easy, savory, and perfect for any occasion.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course: #snacks, Appetizer, lunch
Cuisine: #Greek, #Greek-Inspired, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

  • 3 Tbsp olive oil
  • 1 large yellow onion, diced
  • 1 tsp kosher salt
  • 1 tsp chili flakes
  • 1 Tbsp caraway seeds, divided
  • 2 boxes baby spinach (5 ounces each)
  • 2 packs feta (6 ounces each)
  • 1 bunch dill, chopped
  • 2 eggs, beaten with a pinch of salt, divided
  • Flour for dusting
  • 14 oz puff pastry (I used DuFour) (If you're doubling the recipe to make 18 pies, use 2 packages of this ingredient. No other ingredients need to be doubled.)
  • Flaky salt
  • 1 cup cooked, shredded chicken (Optional)

Equipment

  • 1 sheet pan
  • Rolling Pin
  • pastry brush

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

The challenge I encountered was cutting the pastry into perfect "squares," as they tended to resemble rectangles. This made folding them into triangles somewhat imprecise. Nonetheless, these are homemade creations, so embrace the process, have fun, and bake with love!
 
For the garnish, I used Maldon flaky sea salt complemented with caraway seeds. I love these two finishing touches!