Sourdough Discard Spinach Feta Hand Pies

Steps

1. 1

   Mix the dough

   • In a large bowl, combine 1 cup (240 ml) sourdough discard, 1.75 cups (220 g) all-purpose flour, 3 tbsp (45 ml) olive oil, and 0.5 tsp (3 g) salt.
   • Add 3 tbsp (45 ml) water and stir with a wooden spoon until a shaggy dough forms, about 2 minutes.
   • If the dough is very sticky and doesn't hold together, add more water 1 tbsp at a time until it pulls away from the bowl sides.
   • Knead in the bowl with your hands for 2 minutes until the dough becomes smoother and less sticky.
   • Cover the bowl loosely with a damp towel and let rest for 15 minutes.

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   Ready when: Dough is soft and slightly sticky, similar to thick pizza dough

   Tip: If the dough is too dry and cracks when you flatten it, you didn't add enough water. If it's too wet and very sticky, add a bit more flour.

2. 2

   Cook the spinach

   • While the dough rests, heat the remaining 1 tbsp (15 ml) olive oil in a large skillet over medium heat.
   • Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
   • Add 10 oz (280 g) fresh spinach (or thawed frozen spinach, squeezed dry) and cook, stirring occasionally, for 3–4 minutes until completely wilted and any excess moisture has evaporated.
   • If using fresh spinach, let it cool slightly, then transfer to a clean kitchen towel and squeeze out any remaining liquid.
   • The spinach should feel quite dry to the touch.
   • Transfer to a mixing bowl.

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   Ready when: Spinach is dark green, completely wilted, and dry; garlic is fragrant

   Tip: Excess moisture in the spinach will make the hand pies soggy. Don't skip squeezing—this is important for texture.

3. 3

   Make the filling

   • To the cooled spinach, add 8 oz (225 g) crumbled feta cheese, 1 large egg, 0.5 tsp (1 g) dried oregano, a pinch of ground nutmeg (optional but traditional), and salt and black pepper to taste.
   • Mix gently with a fork until combined.
   • The filling should be creamy and chunky with feta pieces visible.
   • Taste and adjust seasonings—feta is salty, so taste before adding extra salt.
   • You should have about 1.5 cups (360 ml) of filling.

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   Ready when: Mixture is well combined, with visible feta chunks throughout

   Tip: Don't overmix—feta chunks add nice texture to the final pies. Taste as you season because both spinach and feta are naturally salty.

4. 4

   Divide and flatten dough

   • Lightly dust a clean work surface with flour.
   • Divide the rested dough into 12 equal pieces (each about 2 oz / 55 g).
   • Roll each piece into a ball, then use a rolling pin or your hands to flatten each into a 4-inch (10 cm) round, about 1/8 inch (3 mm) thick.
   • Try to make them even in thickness.
   • Stack the flattened rounds on parchment paper and cover with a damp towel to prevent them from drying out.
   • Work quickly.

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   Ready when: All 12 dough rounds are evenly flattened to about 1/8 inch thick

   Tip: If the dough springs back and is difficult to flatten, let it rest under the towel for 2–3 minutes, then try again. The gluten needs a moment to relax.

5. 5

   Fill and seal the pies

   • Place one dough round on your work surface.
   • Spoon 2 tbsp (30 ml) of filling into the center, leaving a 0.5-inch (1.25 cm) border all around.
   • Fold the dough in half to create a half-moon shape and press the edges firmly with your fingers to seal.
   • Use a fork to crimp and seal all around the edge, pressing down gently.
   • Repeat with the remaining dough rounds and filling.
   • Arrange the sealed pies on parchment-lined baking sheets, leaving 1 inch (2.5 cm) between them so they don't stick to each other.

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   Ready when: All 12 pies are filled, sealed, and arranged on baking sheets

   Tip: If the dough tears while filling, just pinch it closed. A few small cracks are fine and won't affect the final pie. You can also gently re-flour if the dough is sticking.

6. 6

   Apply egg wash and season

   • In a small bowl, beat the remaining 1 large egg with 1 tbsp (15 ml) water until combined.
   • Using a pastry brush, brush the top of each hand pie generously with the egg wash.
   • If desired, sprinkle lightly with coarse sea salt.
   • This gives the pies a beautiful golden shine and a nice salty finish.

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   Ready when: All pies are coated evenly with egg wash

   Tip: Don't skip the egg wash—it creates a beautiful color and crispy exterior. Use all the egg wash; a generous brush ensures even browning.

7. 7

   Bake until goldenOven 400°F / 205°C

   • Preheat the oven to 400°F (200°C).
   • Place the baking sheets in the oven on the middle rack and bake for 22–26 minutes until the hand pies are deep golden brown on top and the edges are crisp and golden.
   • Check at 20 minutes—oven temperatures vary, so if they're browning too quickly, tent loosely with foil.
   • The pies should sound hollow when tapped gently on the bottom, and the bottom should be firm and golden.

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   Ready when: Hand pies are deep golden brown on all sides; bottom is firm and sounds hollow when tapped

   Tip: If the tops are golden but the bottoms seem pale, flip each pie briefly at the 20-minute mark for 2–3 minutes to brown the bottom, then flip back.

8. 8

   Cool and serve

   • Remove the baking sheets from the oven and let the hand pies cool on the sheet for 5 minutes.
   • Transfer to a wire cooling rack to cool for another 5–10 minutes.
   • They can be served warm or at room temperature.
   • They are best eaten within a few hours of baking, though they can be reheated gently.

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   Ready when: Pies are cool enough to pick up and eat comfortably