How long can I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Can I make these hand pies ahead?

Yes, you can prepare and refrigerate them before baking for up to a day.

Can I substitute the feta cheese?

Yes, goat cheese or ricotta can be used as a substitute for feta.

How can I reheat the pies?

Reheat the pies in a 350°F (175°C) oven for 10-15 minutes until warmed through.

Is there a vegetarian version of harissa sauce?

The provided harissa sauce recipe is already vegetarian, using Greek yogurt for creaminess.

Moroccan Spinach and Feta Hand Pies with Harissa

Name: Moroccan Spinach and Feta Hand Pies with Harissa
Prep time: 26 min
Cook time: 1 h 45 min
Total time: 2 h 11 min
Yield: 8 hand pies
Cuisine: Appetizer
Ingredients: All-purpose flour; Salt; Unsalted butter, chilled and diced; Ice water; Olive oil; Garlic, minced; Fresh spinach, chopped; Crumbled feta cheese; Ground cumin; Ground coriander; Harissa paste; Greek yogurt; Lemon juice; Egg, beaten; Water

Deliciously Spiced Savory Pastries

These Moroccan-inspired hand pies are filled with seasoned spinach and tangy feta, wrapped in flaky pastry, and served with a spicy harissa sauce.

1 h 45 min
8 hand pies
Intermediate

Ingredients

For the Pastry Dough

All-purpose flour

2 cups

Salt

1/2 teaspoon

Unsalted butter, chilled and diced

1/2 cup

Ice water

6 tablespoons

For the Spinach and Feta Filling

Olive oil

1 tablespoon

Garlic, minced

2 cloves

Fresh spinach, chopped

10 oz

Crumbled feta cheese

1/2 cup

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

For the Harissa Sauce

Harissa paste

3 tablespoons

Greek yogurt

1/4 cup

Lemon juice

Juice of 1 lemon

For the Egg Wash

Egg, beaten

Water

1 tablespoon

Nutrition

These are estimates, not dietary advice.

Per serving (estimated)

Calories: 288 kcal
Protein: 6.9 g
Carbs: 27.4 g
Fat: 16.9 g
Fiber: 1.9 g

Full recipe (estimated)

Calories: 2303 kcal
Protein: 55 g
Carbs: 219 g
Fat: 135 g
Fiber: 15 g

By ingredient

Ingredient	Calories	Protein	Carbs	Fat	Fiber
All-purpose flour2 cups	910 kcal	24 g	190 g	2 g	6 g
Salt1/2 teaspoon	0 kcal	0 g	0 g	0 g	0 g
Unsalted butter, chilled and diced1/2 cup	810 kcal	1 g	0 g	92 g	0 g
Ice water6 tablespoons	0 kcal	0 g	0 g	0 g	0 g
Olive oil1 tablespoon	120 kcal	0 g	0 g	14 g	0 g
Garlic, minced2 cloves	8 kcal	0 g	2 g	0 g	0 g
Fresh spinach, chopped10 oz	65 kcal	8 g	10 g	1 g	6 g
Crumbled feta cheese1/2 cup	200 kcal	10 g	4 g	16 g	0 g
Ground cumin1 teaspoon	8 kcal	0 g	1 g	0 g	1 g
Ground coriander1 teaspoon	5 kcal	0 g	1 g	0 g	0 g
Harissa paste3 tablespoons	60 kcal	1 g	3 g	4 g	2 g
Greek yogurt1/4 cup	35 kcal	5 g	3 g	1 g	0 g
Lemon juiceJuice of 1 lemon	12 kcal	0 g	4 g	0 g	0 g
Egg, beaten1	70 kcal	6 g	1 g	5 g	0 g
Water1 tablespoon	0 kcal	0 g	0 g	0 g	0 g

Preparation

Preparing the Pastry Dough

Combine flour and salt

In a mixing bowl, combine flour and salt.

Cut in butter

Cut in butter until the mixture resembles coarse crumbs.

Stir in ice water and chill

Stir in ice water, a tablespoon at a time, until dough forms; wrap and refrigerate for 30 minutes.

Making the Filling

Sauté garlic

Heat olive oil in a skillet over medium heat; sauté garlic until fragrant.

Cook spinach

Add spinach and cook until wilted; remove from heat.

Combine with feta and spices

Stir in feta, cumin, and coriander; let cool.

Ensure the filling is cooled completely before assembly to prevent sogginess. You can prepare the filling a day in advance and refrigerate it.

Cooking Process

Roll out the dough

Roll out the dough on a floured surface to 1/8-inch thickness.

Fill the pies

Cut the dough into 4-inch circles, and spoon filling into the center.

Seal and bake

Fold each circle in half, seal edges, and brush with egg wash; bake at 375°F (190°C) for 30 minutes.

Plating & Serving