Spanokoptia Style Hand Pies


1/4 cup olive oil
1 medium onion, chopped
3 cloves garlic, minced
10 oz fresh spinach
1/4 lb feta cheese
1/4 lb manouri or extra feta
1 lemon, juiced and zested
1 tsp nutmeg, grated
2 tbsp dill, finely chopped
Flour, for dusting
1 sheet puff pastery, thawed


Heat oil in a dutch oven on medium low, add onion. Cook with a pinch of salt and stir often until soft and translucent. Add garlic and cook 1 additional minute.

Add spinach and toss to coat with oil and another pinch of salt. Cook until tender and wilted but not mushy, about 5 minutes. Turn off heat and stir in cheese. Add lemon zest, nutmeg, and dill. Salt to taste and add lemon juice 1/2 tsp at a time until just enough lemon taste is there without being overpowering.

Preheat oven to 400F and adjust rack to middle position. Lightly dust work surface and a rolling pin with flour. Roll pastry into 10 by 8 inch rectangles and cut into 4 smaller rectangles.

Poke the dough with a fork, leaving a half a inch space on each side untouched.Spoon 1/4 of the filling into each rectangle and fold over. Seal edges by crimping with the back of a fork.

Bake on a parchment lined sheet pan until pastry is browned, firm and dry, about 30 minutes. Serve warm or at room temperature.

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