Spanikopita Hand Pies Recipe

Name: Spanikopita Hand Pies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 sheets phyllo dough; 1 1/2 cups butter, melted; 12 ounces (usually 2 bunches) fresh spinach; 3 tablespoons extra virgin olive oil; 1 clove garlic, thinly sliced; Splash white wine; 8 ounces feta cheese, crumbled; 1/4 cup grated parmesan; 2 sprigs each oregano, basil, parsely- chopped; 1 tablespoon fresh lemon juice; 1 egg, beaten; to taste salt & pepper

Servings: persons

24 sheets phyllo dough
1 1/2 cups butter, melted
12 ounces (usually 2 bunches) fresh spinach
3 tablespoons extra virgin olive oil
1 clove garlic, thinly sliced
Splash white wine
8 ounces feta cheese, crumbled
1/4 cup grated parmesan
2 sprigs each oregano, basil, parsely- chopped
1 tablespoon fresh lemon juice
1 egg, beaten
to taste salt & pepper

1
Saute garlic and spinach in olive oil, add wine to steam spinach. Cool. preheat oven to 350 degrees.
2
Squeeze excess liquid from spinach and put in a mixing bowl. Mix in herbs, cheeses, lemon juice, egg, and season with salt and pepper.
3
Line baking sheet with parchment papper. Gently unfold the phyllo dough. Lay 1 sheet of phyllo on a large cutting board and gently brush with the melted butter. Place a second phyllo sheet on top of the first and brush with butter. Repeat 2 more times until you have a stack of 4 phyllo sheets with butter brushed between the layers.
4
Cut the phyllo sheets lengthwise into 3 strips. Place 2 tablespoons of the spinach filling 1 inch from the bottom end of each strip. Fold the right corner over the spinach filling to the left to make a triangle. Gently pull up the bottom left corner and fold up to make a second triangle. Continue folding until you reach the top. Brush the last fold with butter to seal.
5
Continue until all phyllo is used. Place triangles on the baking sheet, about 1 inch apart. Bake about 15 minutes, until lightly browned and crispy. Cool slightly before serving.

1029

kcal

Calories

103

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 24 sheets phyllo dough, 1 1/2 cups butter, melted, 12 ounces (usually 2 bunches) fresh spinach, 3 tablespoons extra virgin olive oil, and more.

Yes, Spanikopita Hand Pies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Spanikopita Hand Pies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions