Sourdough Spanakopita Hand Pies

Name: Sourdough Spanakopita Hand Pies
Prep time: 58 min
Cook time: 25 min
Total time: 1 h 23 min
Yield: 6 servings
Cuisine: Greek
Ingredients: 2 cups (250 g) all-purpose flour, spooned into the cup and leveled, plus extra for rolling; 1 tsp (6 g) kosher salt; ½ tsp (2 g) baking powder; 0.88 cup (200 g) unfed sourdough discard (100% hydration), cold or room temperature, stirred; 4 tbsp (57 g) unsalted butter, cold, cut into ½-inch cubes; 2 tbsp (30 ml) extra-virgin olive oil; 1 tbsp (15 ml) ice-cold water, add only if the dough is too dry to come together; 10 oz (284 g) frozen chopped spinach, thawed, then squeezed very dry (you should have about 150 g / ⅔ cup packed); 6 oz (170 g) feta cheese, from a block, finely crumbled; ¼ cup (60 g) whole-milk ricotta, drained of any liquid; 1 whole (50 g) large egg, lightly beaten; 4 whole (40 g) scallions, white and green parts, thinly sliced; 2 cloves (8 g) garlic, finely minced; ⅓ cup (15 g) fresh dill, fronds finely chopped, thick stems discarded; 1 tsp (2 g) lemon, zest, finely grated; 1 tbsp (15 ml) extra-virgin olive oil; ⅛ tsp (0.3 g) ground nutmeg; ½ tsp (1 g) black pepper, freshly ground; 1 whole (50 g) large egg, beaten with 1 tablespoon (15 ml) water; 1 tbsp (9 g) sesame seeds (optional)

From the MyKitchenBank Kitchen

Tender, flaky sourdough-discard pastry wraps a classic Greek filling of spinach, tangy feta, scallions and plenty of fresh dill. No phyllo, no brushing between layers. They're sturdy enough for lunchboxes and picnics.

Prep: 58 min
Cook: 25 min
Wait: 40 min
Total: 2 hr 3 min
Makes: 12 hand pies (about 4 inches / 10 cm across)

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Ingredients

6 servings

For the dough
2 cups (250 g) all-purpose flour, spooned into the cup and leveled, plus extra for rolling
1 tsp (6 g) kosher salt
½ tsp (2 g) baking powder
1 cup (200 g) unfed sourdough discard (100% hydration), cold or room temperature, stirred
4 tbsp (57 g) unsalted butter, cold, cut into ½-inch cubes
2 tbsp (30 ml) extra-virgin olive oil
1 tbsp (15 ml) ice-cold water, add only if the dough is too dry to come together
For the filling
10 oz (284 g) frozen chopped spinach, thawed, then squeezed very dry (you should have about 150 g / ⅔ cup packed)
6 oz (170 g) feta cheese, from a block, finely crumbled
¼ cup (60 g) whole-milk ricotta, drained of any liquid
1 whole (50 g) large egg, lightly beaten
4 whole (40 g) scallions, white and green parts, thinly sliced
2 cloves (8 g) garlic, finely minced
⅓ cup (15 g) fresh dill, fronds finely chopped, thick stems discarded
1 tsp (2 g) lemon, zest, finely grated
1 tbsp (15 ml) extra-virgin olive oil
⅛ tsp (0.3 g) ground nutmeg
½ tsp (1 g) black pepper, freshly ground
To finish
1 whole (50 g) large egg, beaten with 1 tablespoon (15 ml) water
1 tbsp (9 g) sesame seeds (optional)

Equipment (10)

Large mixing bowl
Medium mixing bowl
Fine-mesh sieve or clean kitchen towel for squeezing spinach
Rolling pin
4½-inch (11 cm) round cutter, or a small bowl of that diameter plus a knife
2 rimmed baking sheets, about 18×13 inches (46×33 cm)
Parchment paper
Fork and small pastry brush
Kitchen scale (recommended)
Instant-read thermometer

Steps

Before you start

Thaw the frozen spinach completely (overnight in the fridge, or in a colander under cool running water for a few minutes). Wet spinach is the main cause of soggy pies.
Use unfed sourdough discard at about 100% hydration (equal parts flour and water by weight), straight from the fridge or at room temperature. Discard up to about 2 weeks old works well.
Keep the butter cold. Cube it and return it to the fridge until you need it.
Plan on about 2 hours from start to first bite. The dough must chill at least 45 minutes in total before rolling.
Line two large rimmed baking sheets with parchment paper.

1
Make the dough
- In a large bowl, whisk the flour, salt and baking powder.
- Add the cold butter cubes and toss to coat.
- Pinch and smash each cube flat between your fingertips until the pieces are the size of small peas and some are flat flakes.
- Add the sourdough discard and olive oil.
- Stir with a fork, then knead gently in the bowl 8 to 10 times, just until a shaggy, soft dough forms and no dry flour remains.
- If it feels crumbly, add the cold water 1 teaspoon at a time.
- Shape into a flat disc about 1 inch (2.5 cm) thick and wrap tightly in plastic.
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Ready when: Dough holds together when pressed, is soft and slightly tacky, with visible flecks of butter.
Tip: Don't overwork it. Visible butter pieces make the crust flaky.
2
Squeeze the spinach
- Place the thawed spinach in a clean kitchen towel, or in a fine-mesh sieve set over a bowl.
- Twist and squeeze hard, over a sink, until almost no liquid comes out.
- Fluff the spinach with your fingers into a medium bowl.
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Ready when: Spinach forms a dry, crumbly clump, about 150 g (⅔ cup packed), and no more water drips when squeezed.
Tip: Squeeze twice. The second squeeze usually releases another few tablespoons of water.
3
Mix the filling
- To the spinach, add the feta, drained ricotta, beaten egg, scallions, garlic, dill, lemon zest, olive oil, nutmeg and pepper.
- Stir with a fork until evenly combined and spreadable but not wet.
- Taste a small pinch; it should taste bright and salty from the feta.
- Don't add salt unless your feta is very mild.
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Ready when: Filling is thick and holds a mound on a spoon, with no pooled liquid in the bowl.
Tip: If the filling looks wet, stir in 1 tablespoon of dry breadcrumbs or squeeze the spinach again.
4
Chill the dough
- Refrigerate the wrapped dough disc.
- It needs at least 45 minutes of total chilling, counting the time you spent on the filling.
- Cover the filling and refrigerate it too.
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Ready when: Dough feels firm and cold but gives slightly when pressed.
Tip: If you chill it longer than 1 hour, let it sit at room temperature for 10 minutes before rolling.
5
Preheat and rollOven 400°F / 205°C
- Position racks in the upper and lower thirds of the oven and preheat to 400°F (200°C).
- Cut the dough in half and keep one half chilled.
- On a lightly floured surface, roll the other half to ⅛ inch (3 mm) thick.
- Cut out 4½-inch (11 cm) circles, using a bowl and a knife if you have no cutter.
- Transfer the circles to a parchment-lined tray.
- Re-roll scraps once.
- Repeat with the second half until you have 12 circles.
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Ready when: Circles are even, about ⅛ inch thick and release easily from the counter.
Tip: If the dough turns soft and sticky, slide the tray into the fridge for 5 minutes.
6
Fill and seal
- Spoon a heaping 2 tablespoons (about 40 g) of filling onto one half of each circle, leaving a ¾-inch (2 cm) border.
- Dab a fingertip in water and moisten the edge.
- Fold the dough over the filling to make a half-moon.
- Press out any air, then press the edges firmly together.
- Crimp all along the edge with the tines of a fork.
- Place the pies on the two parchment-lined baking sheets, 6 per sheet, spaced 1½ inches (4 cm) apart.
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Ready when: Edges are fully sealed with fork marks and no filling pokes out.
Tip: Overfilling is the top cause of bursting. Stay to about 40 g (2 tablespoons) per pie.
7
Egg wash and vent
- Brush the tops of the pies lightly with the egg wash, avoiding the cut edges so they can puff.
- Cut two small slits, about ½ inch (1 cm) long, in the top of each pie with a sharp knife so steam can escape.
- Sprinkle with sesame seeds, if using.
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Ready when: Tops are evenly glossy with no pooled egg.
Tip: Pooled egg wash will cook into scrambled-egg spots, so brush it thin.
8
BakeOven 400°F / 205°C
- Bake at 400°F (200°C) for 22 to 25 minutes, swapping the sheets between racks and rotating them front to back after 12 minutes, until the pies are deep golden brown on top and around the edges.
- The filling should read 160°F (71°C) on an instant-read thermometer inserted through a vent.
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Ready when: Deep golden brown crust, bottoms golden when you lift one with a spatula, filling at 160°F (71°C).
Tip: Pale pastry is still raw inside, so give pale pies 3 to 5 more minutes.
9
Cool and serve
- Let the pies cool on the baking sheets for 5 minutes, then move them to a wire rack for 5 more minutes.
- The filling is very hot and sets slightly as it cools.
- Serve warm or at room temperature.
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Ready when: Crust feels crisp and the pies are warm, not scalding, to hold.

Good to know

Tips

Weigh the flour and discard. Discard that is thicker or thinner than 100% hydration changes how much liquid the dough needs.
Crumble feta from a block rather than using pre-crumbled, which is drier and less flavorful and often coated in anti-caking agents.
For a deeper, tangier crust, mix the dough and let it chill overnight in the fridge. Roll it straight from the fridge after 10 minutes at room temperature.
Brush the finished pies with a little olive oil while hot for extra shine and flavor.

Make ahead

"Make the dough up to 2 days ahead and keep it wrapped in the fridge, or the filling up to 1 day ahead, covered in the fridge. You can also assemble the unbaked, unglazed pies, freeze them on a tray until solid, then bag them. Egg wash and bake from frozen at 400°F (200°C) for 28 to 32 minutes."

Storage & reheating

"Room temperature: up to 4 hours (for serving). Fridge: airtight up to 4 days. Freezer: baked pies up to 3 months, wrapped well. Reheat from the fridge at 350°F (175°C) for 10 to 12 minutes, or from frozen for 18 to 20 minutes, until hot and crisp. Don't microwave if you want a crisp crust."

Substitutions

frozen chopped spinach → 1 lb (450 g) fresh spinach, wilted in a dry pan, cooled, chopped and squeezed dry. Should yield about the same 150 g (⅔ cup packed) of squeezed spinach.
whole-milk ricotta → Cottage cheese, drained and mashed, or cream cheese. Same weight. Cream cheese gives a richer, denser filling.
unsalted butter → Additional olive oil (60 ml total) or a plant-based block butter. Pastry will be a little less flaky with olive oil only. Use cold, firm vegan butter.
fresh dill → Fresh flat-leaf parsley and mint, about ¼ cup combined. Gives a different but still classic Greek flavor.