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Hand Held Spinach Pie Recipe


“I was Popeye mad when I was a kid, and I’d eat spinach until the cows came Home.” Paul O’Grady

For all you Popeye Fans, Here’s a fabulous recipe for Hand Held Spinach Pie’s: they are absolutely delicious and easy to make!

  • Fillo Dough sheets
  • 4 cups of Fresh Spinach
  • 1 clove of Garlic
  • 1 Large Onion
  • 1 egg
  • 2 tablespoons oil
  • 1 tablespoon Worcestershire Sauce
  • 1 Teaspoon mustard
  • 1 cup of Crumbled Feta Cheese

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  • Add oil to a pan &  saute chopped onions, minced garlic and adding salt to taste.
  • Slowly add in Fresh uncooked Spinach a cup at a time while stirring.
  • Add 1 tablespoon of Worcestershire sauce and any kind of mustard ( I used a French Tarragon but any kind will be great.)
  • When cooked, let cool.
  • Then add in the Feta cheese and stir to combine equally.
  • Set aside.
  • let the filo leaves thaw a bit as its then easier to lay out without breaking apart.
  • Lay out a 8″ x 7″ sheet of Fillo dough leaves on a lightly floured surface ( mine were not all in sheets from the box as some broke apart, if so- just overlap each strip next to each other to make up square).
  • Crack the egg in a bowl and mix.
  • Use a brush to brush on egg mixture like glue to all layers of fillo dough.
  • Add a second layer of fillo dough leaves and brush again with egg mixture.
  • Next put 1/4 of the spinach mixture in the center.
  • Fold the four corners up to enclose the pie. (might need to patch with an extra strip of fillo if it has any breaks}
  • Brush final wrapped pie with egg and place on oiled cookie sheet.
  • Do this 3 more times till all 4 pies are created. Place in Freezer for 10 minutes.
  • Preheat oven to 425 degrees
  • Cook at 425 for 20 minutes till crispy & lightly browned.
  • Enjoy!! Extras can be kept in refrigerator and heated up the next day.:}

Please send your comments on this recipe.  ;-}

Meg meg in nc




  1. Tessa says:

    I must admit that when I first saw that this recipe used filo dough I was nervous.. But I after seeing how to do the recipe it pictures it seems simple (and not daunting at all! ) I’ll have to give it a try

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