In Greece, these little pies are part of everyday life.

You will find them in almost every home, made again and again, with whatever filling is on hand. Some days it is cheese, other days spinach, sometimes even meat. The dough stays the same, soft and buttery, but the filling changes with the mood and the season.

Spanakopita hand pies are especially loved.

They are simple, comforting, and full of familiar flavors, fresh spinach, herbs, and feta coming together in the most natural way.

We make them for everything.

For gatherings with friends, for family tables, for children to take to school, or just to enjoy with a coffee in the afternoon. They are easy to share, easy to carry, and somehow always disappear faster than expected.

This version is one of those recipes you will return to often. It is reliable, flexible, and truly part of the Greek kitchen.

Crockery & ingredients love using—find them all here: My Mediterranean Greek Pantry

Dough

500 g all-purpose flour

250 g butter, softened

200 g Greek yogurt

1 egg

1 teaspoon baking powder

A pinch of salt

Spinach Filling

400 g fresh spinach, finely chopped and very well drained

200 g feta cheese, crumbled

2 spring onions or 1 small onion, finely chopped

2 tablespoons fresh dill, chopped

1 tablespoon fresh parsley, optional

1 egg

2 tablespoons olive oil

Black pepper

For brushing: 1 egg, beaten

Directions

In a large bowl, mix the butter and yogurt until smooth. Add the egg and mix well.

Add the flour, baking powder, and salt, and gently bring everything together into a soft dough.

Do not overwork it. Cover and let it rest for about 20 to 30 minutes.

For the filling, sauté the onion with the olive oil until soft. Add the spinach and cook until completely wilted and all excess moisture has evaporated.

Remove from heat and allow the mixture to cool completely. Add the feta, dill, parsley, egg, and black pepper, and mix well.

Preheat the oven to 180°C.

Roll out the dough and cut into circles.

Place a spoonful of filling in the center of each piece.

Fold into half-moons and press the edges firmly with a fork to seal.

Place on a lined baking tray, brush with beaten egg, and bake for about 25 to 30 minutes, until golden.