Flaky, buttery, and packed with a rich, savory three-cheese filling, these Spinach Stuffed Pies (or hand pies) deliver a golden-brown crunch in every single bite! Combining sautéed fresh spinach with tangy feta, creamy ricotta, and sharp Parmesan, they make a fantastic warm appetizer, lunch, or party snack reminiscent of classic Greek spanakopita.
Why You’ll Love This Recipe
Golden & Flaky Shell: Puff pastry bakes up light, airy, and crisp around a warm, savory center.
Rich Three-Cheese Filling: Creamy ricotta, sharp Parmesan, and tangy feta balance the earthiness of sautéed spinach.
Handheld Convenience: Perfect as individual hand pies for easy serving and snacking.
Essential Kitchen Equipment
Baking Sheet & Parchment Paper: Prevents sticking and promotes even browning on the bottom crust.
Large Skillet: For sautéing aromatics and wilting fresh spinach.
Pastry Brush: To apply an even egg wash layer for that glossy, golden finish.
Ingredients
2 cups Fresh spinach, chopped
1 cup Ricotta cheese
1 cup Feta cheese, crumbled
1/2 cup Parmesan cheese, grated
1 sheet Puff pastry (or pie crust), thawed
1 tbsp Olive oil
1 small Yellow onion, finely chopped
2 cloves Garlic, minced
1 large Egg, beaten (for filling)
1 large Egg, beaten (for egg wash)
1/2 tsp Salt (or to taste)
1/4 tsp Black pepper
Step-by-Step Instructions
1. Prep Oven & Pan: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Sauté Aromatics & Spinach: Heat olive oil in a skillet over medium heat. Add the finely chopped onion and minced garlic, sautéing for 3 to 4 minutes until soft. Add the chopped fresh spinach and cook for 2 to 3 minutes until completely wilted. Remove from heat and allow to cool slightly.
3. Mix Cheese Filling: In a medium mixing bowl, combine the ricotta, crumbled feta, grated Parmesan, one beaten egg, salt, and black pepper. Fold in the sautéed spinach mixture until thoroughly blended.
4. Prepare Pastry & Portion: Roll out the thawed puff pastry sheet onto a lightly floured surface. Cut into 4 large squares (or 6 smaller rectangles). Place equal portions of the spinach-cheese filling onto one half or the center of each pastry piece.
5. Fold & Seal: Fold the pastry over the filling to form square or rectangular pockets. Crimp the edges tightly with a fork to lock in the filling and prevent leaks during baking.
6. Egg Wash & Bake: Place the stuffed pockets onto the lined baking sheet. Brush the tops generously with the second beaten egg wash for a golden sheen. Cut a tiny slit on top of each pocket to vent steam.
7. Bake: Bake for 20 to 25 minutes, or until the pastry has puffed up high and turned a deep golden brown. Serve warm!
Chef’s Tips
Drain Excess Moisture: Ensure you squeeze out any excess liquid from the sautéed spinach before adding it to the cheese mix to keep the pastry bottom crisp.
Keep Pastry Cold: Keep the puff pastry in the fridge until right before filling so the butter layers stay cold and bake up as flaky as possible.
Nutritional Breakdown (Per Serving / Yields 4 Pies)
Servings: 4 hand pies
Calories: ~380 kcal
Protein: 14g
Net Carbs: 22g
Fat: 26g
Frequently Asked Questions (FAQ)
Can I make these ahead of time?
Yes! You can assemble the hand pies on the baking sheet, cover them tightly, and freeze them raw. When ready to eat, brush with egg wash and bake straight from frozen at 400°F for an extra 5 to 7 minutes.