Greek Spinach Pies on Sticks

Name: Greek Spinach Pies on Sticks
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 12 pies
Ingredients: 1 tablespoon olive oil; 1 onion, chopped; 2 cloves garlic, minced; 300g fresh spinach, chopped; 200g feta cheese, crumbled; 1 teaspoon dried dill; Salt and pepper to taste; 1 egg, beaten (for egg wash); 400g phyllo pastry, thawed; 100g melted butter or olive oil for brushing; Wooden skewers (for serving)

Highlighted under: Distant Flavors | Far Away Food

I love creating snacks that are both delicious and convenient, and that's where these Greek Spinach Pies on Sticks come in. With flaky pastry wrapped around a rich filling of spinach and feta, they're perfect for gatherings or a tasty solo treat. The best part is that they're easy to prepare and can be made ahead of time, allowing me to enjoy them fresh from the oven whenever I want. Whether served as appetizers or a fun dinner option, these pies are sure to impress anyone who tries them!

Created by

Emily

Last updated on 2026-02-08T18:26:28.619Z

When I first stumbled upon the idea of making Greek spinach pies, I was captivated by the concept of handheld snacks that didn’t skimp on flavor. I experimented with different spices and cheese blends and discovered that the addition of dill really elevated the dish. It’s these homemade touches that make my spinach pies a favorite at parties!

Using pre-made phyllo dough, I learned, not only saves time but also adds that coveted crispiness to each bite. I love serving them warm, accompanied by a side of tzatziki for dipping. Believe me, once you try these, you’ll be whipping them up on a regular basis!

Why You Will Love This Recipe
Crispy phyllo dough that perfectly complements the savory filling
A delicious blend of spinach, feta, and herbs
Fun to eat on a stick, making them perfect for parties

Mastering the Phyllo Dough

Working with phyllo pastry can feel daunting, but mastering it is key to achieving that delightful crispy texture. Make sure to keep the sheets covered with a damp cloth while you work; this prevents them from drying out and cracking. Brush each layer with a generous amount of melted butter or olive oil to ensure a golden, flaky finish after baking. It’s this layering technique that gives the pies their signature crunch.

Phyllo pastry can be a bit fragile, so take care while handling it. If it tears, don't worry too much; simply patch it up with a bit of melted butter or oil. For those seeking an alternative, you can substitute with refrigerated pie dough, though the texture will be different. The key is to achieve a crispy exterior that contrasts beautifully with the creamy filling.

Choosing Your Filling Wisely

The filling is where you can really personalize your Greek Spinach Pies. While spinach and feta are classic choices, feel free to experiment with other greens like kale or Swiss chard, or even add ingredients like sun-dried tomatoes or olives for an extra flavor punch. Incorporating fresh herbs like parsley or mint can also elevate the taste, just be mindful of your herb proportions to avoid overpowering the spinach and feta.

Another tip is to squeeze out any excess moisture from the spinach after cooking it. This is crucial to prevent soggy pies. As you mix in the feta, consider adding a splash of lemon juice to brighten the flavors, or a dash of nutmeg for a warm undertone. This versatility allows you to create a filling that suits your taste preferences perfectly.

Storing and Reheating for Best Results

If you're making these Greek Spinach Pies ahead of time, store them tightly wrapped in plastic wrap after they have cooled completely. They can be kept in the refrigerator for up to three days. To reheat, simply place them in a preheated oven at 180°C (350°F) for about 10-15 minutes, or until warmed through and crisped up again. Avoid the microwave if you want to retain the flaky texture; the oven is key for that.

For longer storage, these pies freeze beautifully. Freeze them before baking, placing parchment paper in between layers to prevent sticking. When you’re ready to eat, bake them straight from frozen at 200°C (400°F) for about 25-30 minutes, or until golden and flaky. This makes them an excellent option for unexpected guests or a quick snack.

Ingredients

For the Pie Filling

1 tablespoon olive oil
1 onion, chopped
2 cloves garlic, minced
300g fresh spinach, chopped
200g feta cheese, crumbled
1 teaspoon dried dill
Salt and pepper to taste
1 egg, beaten (for egg wash)

For the Pastry

400g phyllo pastry, thawed
100g melted butter or olive oil for brushing
Wooden skewers (for serving)

Instructions

Prepare the Filling

In a skillet over medium heat, add olive oil and sauté the chopped onion and garlic until translucent. Add the fresh spinach and cook until wilted. Remove from heat, stir in the crumbled feta cheese and dried dill, and season with salt and pepper. Allow to cool slightly.

Assemble the Pies

Preheat your oven to 180°C (350°F). Lay out one sheet of phyllo pastry on a clean surface and brush lightly with melted butter or olive oil. Layer another sheet on top and repeat with a third sheet. Cut the layered sheet into long strips (about 5cm wide). Place a spoonful of filling at one end of each strip. Fold the sides over the filling and roll to form a pie. Thread a wooden skewer through the center of the rolled pie.

Bake the Pies

Place the pies on a baking sheet lined with parchment paper. Brush the tops with the beaten egg for a golden finish. Bake in the preheated oven for about 20 minutes or until golden brown. Serve warm with tzatziki sauce.

Pro Tips

Make sure to keep the phyllo pastry covered with a damp cloth while working to prevent it from drying out. You can add other ingredients like chopped herbs or cooked ground meat for variations!

Fun Serving Ideas

These Greek Spinach Pies on Sticks can be served in a variety of ways, not just as appetizers. Consider pairing them with a refreshing tzatziki or a tangy yogurt dip to complement the flavors of the filling. You could also create a meal by serving them alongside a vibrant Greek salad for a balanced dinner that feels festive and special.

For a more casual presentation, serve them at a picnic or a game day gathering. Their handheld format makes them ideal finger food, and with the addition of lemon wedges and a sprinkle of fresh herbs just before serving, you can elevate even the simplest snack into something party-worthy. Guests will appreciate the fun twist on a traditional dish.

Scaling the Recipe Up or Down

One of the great features of this recipe is its adaptability. If you're hosting a larger gathering, you can easily double the ingredients for the filling and pastry. Just ensure you have ample oven space for multiple baking sheets; working in batches will yield the best results. Store-bought phyllo sheets often come in packages of 400g, so consider how many pies you'd like to create for your crowd to plan accordingly.

Conversely, if you’re looking to make a smaller batch, you can freeze any leftover filling for future use. Just remember to adjust the phyllo sheets accordingly, as you can still create a few irresistible pies without needing to make a full quantity. This flexibility allows you to enjoy these delights on your schedule without feeling overwhelmed.

Questions About Recipes

→ Can I freeze these spinach pies?

Yes, you can freeze the uncooked pies. Just assemble them and place them in the freezer. Bake directly from frozen, adding a few extra minutes to the cooking time.

→ What can I substitute for feta cheese?

You can use ricotta cheese or goat cheese as alternatives, but they will slightly change the flavor profile.

→ How long will leftovers keep in the fridge?

Leftover spinach pies can be stored in an airtight container in the fridge for up to three days. Reheat in the oven for the best texture.

→ Can I use whole wheat phyllo pastry?

Absolutely! Whole wheat phyllo can be used as a healthier alternative that provides more fiber.