Kale and spinach hand pies

Prep 35 min
Total 70 min
Plus Chilling time: 90 minutes
Makes 10 Pies



1/2 cup
2 cups
all-purpose flour
1/2 tsp
1 cup
cold unsalted butter, cubed


1 tbsp
olive oil
small red onion, sliced
1/2 tsp
1/4 tsp
1 small bunch
kale, stem and ribs removed, about 4 cups finely chopped
171-g pkg
spinach, chopped
egg, beaten
1/4 tsp
1/2 cup
diced 22% feta


  • Whirl cottage cheese with 1 egg yolk in a food processor. Add flour and salt, then butter. Pulse until dough starts to form a ball. Divide dough into 2 portions. Shape each into an 8-in. log, then wrap in plastic wrap. Refrigerate at least 1 1/2 hours.
  • Heat a large non-stick frying pan over medium. Add oil, then onion. Sprinkle with curry powder, chili flakes and pepper. Cook until onion starts to soften, about 2 min. Add kale and cook until it wilts, about 4 min. Stir in spinach and cook until spinach wilts, 3 min. Remove from heat and set aside to cool. Drain any excess liquid, then stir in beaten egg, cinnamon and feta.
  • Preheat oven to 375F. Line a large baking sheet with parchment.
  • Remove dough from refrigerator. On a lightly floured surface, flatten a log, then roll into a 30 × 5-in. rectangle, about 1/8 in. thick. Cut into 5 6 × 5-in. rectangles. Repeat with remaining log. You should have 10 pastry rectangles. Whisk remaining egg yolk with 1 tbsp water for egg wash. Scoop about 1/3 cup kale mixture in the centre of each rectangle. Brush edges of rectangles with egg wash and fold over filling so short ends meet, forming a packet. Crimp edges with the tines of a fork to seal. Arrange pies, seam-side down, on parchment, keeping them about 1 in. apart. Brush tops with remaining egg wash. Using the tip of a sharp paring knife, cut 3 small slits on top of each pie.
  • Bake in centre of oven until tops and bottoms are golden-brown, 25 to 30 min. Let stand for 10 min before serving.

Make-Ahead Tip

Pastry dough can be refrigerated up to 3 days or frozen up to 1 month.


Calories 338, Protein 8 g, Carbohydrates 25 g, Fat 24 g, Fibre 2 g, Sodium 275 mg.
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