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Greens, feta & ricotta hand pies
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Golden puff pastry bundles filled with a mix of healthy greens like spinach, feta, and ricotta. Easily customize with kale, silverbeet, or your favorite leafy greens. Try using unique options like Warrigal greens for a twist on this traditional Greek spanakopita-inspired dish.
Ingredients:
  • 1 quantity Puff pastry
  • 500 g (1lb 2oz) mixed dark leafy greens
  • 20 g (¾oz/1 tablespoon) olive oil
  • 4 spring onions (scallions) trimmed and thinly sliced
  • 2 garlic cloves finely chopped
  • 2 medium eggs
  • 200 g (7oz) sheep's milk feta
  • 200 g (7oz) full-fat ricotta
  • 50 g (1¾oz) toasted pine nuts
  • 10 g (⅓oz) chopped dill
  • grated zest and juice of 1 lemon
  • 1½ teaspoons fine salt
  • ¼ teaspoon freshly ground black pepper

  • 1 whole egg
  • 1 egg yolk
  • 20 g (¾oz/1 tablespoon) full-cream (whole) milk
  • a pinch of salt
Instructions:
  • Roll out the pastry on a lightly floured surface to a 38cm × 56cm (15 × 22in) rectangle that is 4 mm (⅛in) thick. Cut out six 18cm (7in) discs. Place the discs between two sheets of baking paper and refrigerate until needed. Wash and drain the leafy greens. If using different types, cook each separately as needed. Heat olive oil in a large frying pan over medium heat. Add greens in batches and cook until just wilted. Transfer each batch to a colander to drain and lightly squeeze out excess water to prevent a soggy pastry. Roughly chop the cooled greens and combine in a bowl with spring onion, garlic, eggs, feta, ricotta, pine nuts, dill, lemon zest and juice, salt, and pepper. Mix thoroughly. Roll out the pastry discs into ovals on a floured surface. Divide the filling among the ovals, leaving a border. Press down on the greens to create a dome shape. Whisk together the ingredients for the egg wash. Lightly brush the pastry border with the egg wash. Fold the bottom half of the pastry over the filling, sealing the edges. Brush the tops with egg wash and score a leaf pattern on top. Chill the pies until ready to bake or freeze for later use. Preheat the oven to 190°C (375°F). Bake the pies on lined trays for 15 minutes, then rotate and bake for another 15 minutes until golden. Allow to cool before serving.

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