Greek Spinach Pies (SPANAKOPITA) & TZATZIKI SAUCE Recipe

Greek Spinach Pies (SPANAKOPITA) & TZATZIKI SAUCE Recipe

Spinach Pies (SPANAKOPITA)


  • 1 bunch fresh chopped spinach, washed and dried (salad spinner)
  • 3 TBSP butter or avocado oil
  • 1/2 medium onion, chopped
  • 1 cup feta crumbles
  • 3 eggs, divided-2 yolks for the filling, save the remaining for brushing on as a glaze
  • 2 sheets puff pastry dough, thawed
  • TZATZIKI SAUCE Recipe below


  1. Chop the fresh spinach.
  2. In a skillet over medium heat melt the butter or oil and cook the onions until soft and translucent.
  3. While the onions cook mix the feta and the egg yolks in a mixing bowl
  4. Mix the remaining egg and egg whites together to make an egg wash and set aside.
  5. When the onions are done mix them with the cold spinach to cool them off.
  6. Then mix them into feta and eggs.
  7. roll out one Puff Pastry sheet to roughly 12 inches square, score the sheet into 16 squares approximately 3x3 inches.
  8. Divide the filling in half in the bowl and then split one of those halves between the 16 squares.
  9. Fold each square over to form a triangle and then use a fork or your fingers to crimp the edge.
  10. Transfer the hand pies to a baking sheet, brush lightly with the egg wash and bake in a 350˚ oven for 20-25 minutes or until lightly browned and cooked through.

For the TZATZIKI SAUCE (also doubles as salad dressing): 


  • 2 Tsp dried dill
  • 3 mint leaves, optional (or 1/2 tsp dried mint)
  • 1 clove garlic
  • 1/2 small onion, halved
  • 2 cups Greek plain yogurt
  • 1 tablespoon lemon juice
  • 1 small cucumber, peeled, seeded and quartered (or 1/4 of a large one)
  • ¼ teaspoon salt
  • White pepper to taste 


  • In a blender jar, add dill, mint, garlic and onion. Cover and PULSE until garlic and onion are minced.
  • Add remaining ingredients. Cover and PULSE until desired consistency.
  • Cover and refrigerate until ready to serve.

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