Spanakopita Hand Pies

“Chardonnay is a good choice to pair with feta and spinach. The acidity of the wine complements the creaminess of the cheese while the fruity, oaky flavors balance the earthy spinach. The versatility of AVV’s Chardonnay enhances the pairing experience without overpowering the flavors of the hand pies.”

Robynn Chapman, Wine Club and Hospitality Coordinator

Makes: 26-29


2 1/2 cups all purpose flour
1 tsp kosher salt, plus more for sprinkling
2 sticks cold unsalted butter, cubed
1/2 cup ice water
1 large egg, lightly beaten, for assembly

20 oz chopped frozen spinach, thawed
1/8 cup AVV olive oil
1 large leek, white and pale-green parts only, thinly sliced
3 scallions, white and pale-green parts only, thinly sliced
1 1/2 tsp kosher salt
1/2 tsp ground black pepper
2 large garlic cloves, minced
1/4 cup uncooked couscous
1 large egg
1/4 cup ricotta cheese
1/3 cup packed basil, chopped
1/3 cup packed dill, chopped
1/3 cup packed parsley, chopped
1 tsp lemon zest
5 oz feta, crumbled

Method of Preparation:

In a large bowl, whisk together the flour and salt, then transfer the dry ingredients to a food processor. Evenly distribute the butter cubes into the food processor, then pulse until the mixture resembles coarse crumbs; some small pea sized pieces are okay. Return to the large bowl. Fill a glass with ice and water, let chill, then measure out ½ cup of ice water and stir into the bowl just until a dough forms. Transfer dough to a lightly floured surface and knead gently into a ball. Shape into a 1” thick round, wrap in plastic and refrigerate for 1 hour.

Remove excess moisture from the thawed spinach; it doesn’t have to be completely dry. Transfer to a large bowl and set aside. Heat oil in a large pan, over medium heat. Add leeks, scallions, salt and pepper, and cook about 5 minutes, or until soft. Add garlic and cook until fragrant, about 1 minute. Remove from heat and transfer to the bowl with the spinach. Add couscous and stir until well mixed and chunks of spinach are broken up.

In a medium bowl, whisk the egg, then add the ricotta, basil, dill, parsley and lemon zest and stir together. Add egg mixture to spinach, then gently fold in feta.

Preheat oven to 450° and line 2 baking sheets with parchment paper. On a lightly floured surface, cut the dough in half. Using a lightly floured rolling pin, roll out dough half to 1/8” thickness. Use a 4” biscuit cutter to cut out dough rounds, setting each aside. Gather the scraps to roll out again and cut a few more rounds. Repeat with the other half of the dough.

In a small bowl, whisk 1 egg for brushing on the rounds. Working with one dough round at a time, brush egg around the rim, then scoop 2 tsp of filling into the center and fold in half and press to seal. Use a fork to crimp marks onto the rounded edge of the dough and place on baking sheet. Repeat with remaining dough rounds. There will be filling left over. Brush each hand pie with the remaining egg wash and sprinkle lightly with kosher salt. Use a pairing knife to poke 2 or 3 small slits in each hand pie. Bake for 18-20 minutes, or until golden brown, then remove from oven and let cool slightly. Serve with your favorite dill or tzatziki dipping sauce.