Spinach, Feta, and Leek Hand Pies
 
 
Spinach, feta, and leek hand pies - a personal-sized handheld version of spanakopita that is full of greens and feta cheese.
Yield: 12 pies
Ingredients
For the filling
  • 2 tbsp olive oil
  • 1 lb spinach
  • 3 large leeks, thinly sliced
  • salt and black pepper
  • 2 garlic cloves, minced
  • 2 tbsp finely chopped dill
  • 2 large eggs, lightly beaten
  • ¼ cup pine nuts, toasted
  • 8 oz feta cheese, crumbled
For assembly
  • 12 sheets phyllo
  • ½ cup butter, for brushing
Instructions
For the filling
  1. Heat 1 tbsp of the olive oil in a large pan over medium heat. Add the spinach to the pan and saute until wilted, about 4-5 minutes. Transfer spinach to a colander and allow to cool a bit, then wrap it in cheesecloth or a clean kitchen towel and squeeze out as much liquid as possible. Coarsely chop the spinach and set aside.
  2. Wipe out the pan you used for the spinach and add the second tbsp of olive oil to the pan over medium heat. Add the leeks and season with salt. Saute for 1 minute. Decrease the heat to low, then add 1 tbsp of water. Cover the pan and allow to cook for 10 minutes, stirring once or twice throughout. Remove the lid and increase the heat to medium. Saute for 5 minutes, or until starting to caramelize. Add in the garlic and saute for 2 minutes, or until fragrant. Add in the spinach and dill. Saute until warmed through, about 1 minute. Allow to cool to room temperature, then stir in the eggs, pine nuts, and cheese. Season to taste with salt and black pepper.
To assemble
  1. Heat oven to 375F. Line two baking sheets with parchment paper and set aside.
  2. Place a phyllo sheet on a clean work surface, with the wider side closest to you. Cover the remaining sheets with a damp kitchen towel.
  3. Brush the phyllo with butter. Make a 1-inch fold across the side closest to you, then add 5 tbsp of the greens mixture and spread it out in a thin log along the edge closest to you. Roll carefully from the side closest to you towards the side farthest from you. Dab both ends of the log with butter, then roll into a spiral shape.
  4. Place the pie onto a prepared baking sheet and brush the top with butter. Repeat with remaining phyllo dough.
  5. Place in the oven and bake for 35-40 minutes, or until golden. Serve warm or at room temperature.
Notes
Recipe from Smitten Kitchen Every Day
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2020/12/spinach-feta-and-leek-hand-pies.html