Baked Spinach and Feta Handpies

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Baked Spinach and Feta Handpies
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1 hr 30 min.

Nutritional values

1 piece contains
(Percentage of daily recommendation)
1 piece contains
(Percentage of daily recommendation)
Calories397 kcal(19 %)
Protein11.41 g(12 %)
Fat25.77 g(22 %)
Carbohydrates29.67 g(20 %)
Roughage1.51 g(5 %)
Vitamin A722.41 mg(90,301 %)
Vitamin D0.26 μg(1 %)
Vitamin E0.84 mg(7 %)
Vitamin B₁0.14 mg(14 %)
Vitamin B₂0.28 mg(25 %)
Niacin1.82 mg(15 %)
Vitamin B₆0.13 mg(9 %)
Folate16.24 μg(5 %)
Pantothenic acid0.25 mg(4 %)
Biotin1.55 μg(3 %)
Vitamin B₁₂0.48 μg(16 %)
Vitamin C2.34 mg(2 %)
Potassium192.61 mg(5 %)
Calcium199.44 mg(20 %)
Magnesium7.25 mg(2 %)
Iron2.88 mg(19 %)
Iodine33.41 μg(17 %)
Zinc0.65 mg(8 %)
Saturated fatty acids12.37 g
Cholesterol75.02 mg


For the dough
300 grams Pastry flour
1 tsp Iodized salt
150 grams cold butter (or margarine)
250 grams Quark
For the filling
2 small onions
2 Tbsps olive oil
50 grams Pine nuts
300 grams coarsely chopped Frozen spinach (thawed)
1 garlic clove
200 grams Feta
Iodized salt
Black pepper
grated Nutmeg
For building the hand pies
Pastry flour (for dusting)
1 egg (for brushing)
How healthy are the main ingredients?
FetaPine nutsolive oiloniongarlic cloveNutmeg

Preparation steps


For the dough: Combine the flour and salt, make a well in the center, add the butter and quark and knead until smooth. Wrap in plastic wrap and chill for about 30 minutes in the refrigerator.


Meanwhile, for the filling: Peel the onion and dice finely. Heat the olive oil in a frying pan and sauté the onions and pine nuts for about 3 minutes, stirring. Add the spinach and stir until the moisture evaporates completely.


Remove the pan from the heat. Peel the garlic, mince and then mix into the spinach along with the diced feta. Season with salt, pepper and nutmeg.


Preheat the oven to 200°C (convection oven 180°C, gas mark 3-4) (approximately 400°F). On a lightly floured work surface, roll out 1/2 the dough into a 35 x 42 cm (approximately 14 x 17 inch) rectangle. Cut the dough in half lengthwise. On 1 piece of dough, pipe 15 (1 teaspoon) mounds of filling along the center. Place the other piece of dough over top, pressing around the filling to seal. Cut into squares then seal the edges with a fork. Place on a baking sheet lined with parchment paper. 


Repeat with the remaining dough and filling.


Whisk the egg, brush over the dough and bake until golden brown, about 15 minutes.