Greek Feta, Chicken & Spinach Individual Spanakopita Hand Pies

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  • Total Time: 1 hrs 35 mins
  • Hands-on Time: 35 mins
  • Makes: 8-10 servings

This recipe packs a punch, not only in flavor but in quantity with leftovers in mind. Round out your dinner spanakopita with a crisp green salad or pair with some tomato soup. Store in the fridge and reheat for a breakfast on the go or lunch the next day. The cooked hand pie freezes well for a night when you don’t have time to cook. (Thank you to our friend Stacey Swanson for creating this wonderful recipe.)

Ingredients

  • 24 sheets of phyllo aka filo dough thawed, roughly 13 x 18 inches (you will have some sheets of leftover dough that you can refreeze for later use. Phyllo/Filo comes in different sizes and so if you choose to get a different size you will need to make adjustments on how much filling you place inside)

    ¼ cup Sutter Buttes lemon olive oil

    2 16 oz bags of frozen chopped spinach thawed (you will need to squeeze the water out of the spinach. Even if you think you have squeezed all the water out, give it another squeeze)

    1 cup of finely chopped sweet onion

    1 lb. of organic ground chicken

    6.5 oz jar of marinated artichoke hearts drained & diced

    4 eggs

    ¼ cup of roasted red peppers, pat dry and dice

    6-8 oz of crumbled feta

    ½ cup of finely chopped pecans

    4 tablespoons of panko bread crumbs

    2 teaspoons of Simply Organic Sweet & Smoky Umami Blend

    1 teaspoon of Frontier Co-op Herb Fest seasoning

    1 teaspoon of Frontier Co-op Green Harvest seasoning

    1 teaspoon of Frontier Co-op Kosher salt

    ¾ teaspoon of freshly grated Frontier Co-op nutmeg

    2 - 2 ½ sticks of melted butter

     

    Optional Dipping Sauce:

    2 cups of plain yogurt or sour cream or a combination of both

    1 pkg of Simply Organic Chive & Onion Dip

    1 teaspoon Simply Organic Sweet & Smoky Umami Blend

Directions

    1. Preheat the oven to 375 degrees

    2. Line at least 2 baking sheets with parchment paper

    3. Heat the lemon olive oil in a medium saute pan and cook the onion roughly 5 minutes. Add in the ground chicken and saute until chicken is cooked through. Stir in 1 teaspoon of the Sweet & Smoky Umami seasoning.

    4. In a large mixing bowl combine the chicken & onion mixture, spinach, eggs, artichoke hearts, roasted red peppers, pecans, panko crumbs, feta, salt, nutmeg, herb fest seasoning, green harvest seasoning and mix well.

    5. Melt your butter

    6. Place 1 sheet of phyllo dough flat on a work surface with the short end (13 inch side) in front of you. Brush the dough lightly with melted butter. Working quickly, slide another sheet of phyllo dough on top of the first, brush it with butter. Pile 4 layers total on top of each other this way, brushing each with butter. Cut the sheets of phyllo in 3 long strips lengthwise (I like to use a pizza cutter). This is where your 13 x 18 sized phyllo dough comes in. So each piece will be just over 4 inches in width. It doesn’t have to be exact but you want them all at least 4 inches wide. If you have much smaller phyllo sheets then you may only want to cut your dough in ½, which also means you may have more filling leftover or need more dough sheets. This recipe was made with 13x18 sheets and phyllo comes in many different sizes. If you can’t find 13x18 inch don’t let that discourage you. Buy what you can find and just play around with cutting, filling and folding. Leftover filling is not the worst thing, you can scramble it in eggs the next day, make a quiche or use it as a unique quesadilla filling.

    7. Place 1/3 cup spinach filling on the shorter end and roll the phyllo up diagonally as if folding a flag (if the filling tries to escape just push it back in). Then fold the triangle of phyllo over straight and flatten it out a bit, then fold diagonally again. Continue folding first diagonally and then straight until you reach the end of the sheet. The filling should be totally enclosed.(Don’t be afraid to even use a bit more than ⅓ cup of filling if you want a little more).

    8. Continue assembling phyllo layers and folding the filling until all of the filling is used. Place on the sheet pans, seam side down.

    9. Brush the tops of the phyllo with more butter and sprinkle with more Herb Fest Seasoning, Green Harvest Seasoning, Sweet & Smoky Umami and maybe some smoked sea salt.

    10. Bake time is roughly 20 minutes or more depending on the heat of your oven. You want the phyllo to be browning on the edges & crisp.

    11. Make the dipping sauce by combining the sour cream or yogurt or a combination of both with the Simply Organic Chive & Onion dip mix and then stir in 1 teaspoon of the Sweet & Smoky

    Umami Blend.

    12. Serve hot with the cool dipping sauce.

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