Mini Spinach and Feta Pies

Savory mini pies, often called hand pies or picnic pies, are individual, portable pastries filled with a flavorful vegetarian mixture of spinach and feta. These bite-sized pies make an excellent appetizer, picnic snack, or party hors d’oeuvre and are effortless to transport and serve.

If you enjoy outdoor meals and casual get-togethers, mini pies are an ideal choice. They’re easy to make ahead, easy to pack, and easy for guests to eat without utensils. Using puff pastry gives these pies a light, flaky crust while the spinach and feta filling offers bright, savory flavor with a Mediterranean flair.

How to make Mini Pies with Puff Pastry

These mini pies are made with two sheets of ready-rolled puff pastry for convenience. One sheet is used to form the base of each tart or tartlet, cut into circles to fit a mini tart pan or muffin tin. The second sheet is cut into thin strips to create a woven or crisscross top—this adds an attractive, bakery-style finish and helps the pies retain their filling.

For the filling, a simple mix of packed chopped fresh spinach, tangy feta cheese crumbles, sun-dried tomatoes, chopped green onions, dried oregano, crushed garlic, and a touch of Greek yogurt creates a creamy, well-seasoned interior. The Greek yogurt helps bind the filling while keeping the texture light.

To finish, an egg wash (egg whisked with a little water) brushed over the puff pastry yields a glossy, golden crust when baked. Bake the mini pies until the pastry is puffed and deep golden brown and the filling is warmed through.

Can I make mini pies in a muffin tin?

Yes. While a mini tart pan yields a more refined shape and thinner shell, a standard muffin tin works perfectly well and is a convenient alternative that most home cooks already own. The pies may be slightly deeper and a bit more rustic in shape when made in a muffin tin, but they will be just as tasty.

More spinach feta recipes

If you love the spinach and feta combination, try these other vegetarian dishes that pair the same bright, savory flavors:

• Mediterranean Spaghetti Squash
• Greek Crockpot Breakfast Casserole
• Greek Crescent Rolls

These mini pies are easy to adapt: swap sun-dried tomatoes for roasted red peppers, use spinach combined with sautéed mushrooms, or add a pinch of red pepper flakes for heat. They can be served warm, at room temperature, or cold, making them versatile for brunches, potlucks, and picnic baskets.

Spinach Feta Mini Pies

Ingredients

• 1 cup packed fresh spinach, chopped
• 1 cup feta cheese crumbles
• 1 cup sun-dried tomatoes, julienned
• 1/4 cup green onions, chopped
• 1 tbsp dried oregano
• 4 cloves garlic, crushed
• 1/2 cup Greek yogurt
• 2 sheets puff pastry dough, thawed if frozen
• 1 egg
• 1 tsp water

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, combine the chopped spinach, feta crumbles, sun-dried tomatoes, green onions, dried oregano, crushed garlic, and Greek yogurt. Stir until evenly mixed and set aside.
3. Roll out both sheets of puff pastry on a lightly floured surface. If using a tart or muffin pan, press one sheet into the pan and cut 12 circles with a 4″ cutter, or cut circles then press them into the pan to form the bases.
4. Press the dough circles into a mini tart pan or muffin tin so each forms a small shell. If using a muffin tin, gently shape and press the pastry to form cups.
5. Spoon a heaping tablespoon of the spinach and feta mixture into each pastry shell, distributing the filling evenly among the 12 pies.
6. From the second sheet of puff pastry, cut 4″ strips. For each pie, weave two strips in one direction and two across to form a simple lattice or crisscross top. Alternatively, place a single round of pastry on top and crimp the edges for a closed hand pie.
7. Whisk the egg and water together to make an egg wash. Brush the tops of each pie lightly with the egg wash for a glossy, golden finish when baked.
8. Bake in the preheated oven for 25–30 minutes, or until the puff pastry is puffed and golden brown and the filling is heated through.
9. Allow the mini pies to cool slightly before removing them from the pan. Serve warm or at room temperature.

Storage and Serving Tips

• Make ahead: Assemble pies and refrigerate for up to a day before baking. Increase bake time slightly if baking from chilled.
• Leftovers: Store cooled pies in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for best texture to crisp the pastry.
• Serving: Offer these with a simple green salad, tzatziki, or a light yogurt dip for a Mediterranean-inspired spread.

Nutrition Facts (per mini pie, approximate)

• Calories: 296 kcal
• Carbohydrates: 25 g
• Protein: 8 g
• Fat: 19 g (Saturated fat: 6 g)
• Sodium: 275 mg
• Fiber: 2 g