Breakfast
Freeflourish
Gluten-Free Savory Spinach and Feta Hand Pies
By Freeflourish Test KitchenReviewed by Freeflourish Editorial TeamPublished Apr 24, 2026 · Updated Jul 7, 2026
Mediterranean-inspired
45 mins
glutenfreevegetariandairyfreeoptionsbakingfamilyfriendlyeasymaincoursemealprepquickrecipessnack
Delicious and portable Mediterranean-inspired gluten-free hand pies filled with sauteed spinach and dairy-free feta cheese. Ideal for easy gluten-free and vegetarian lunches, family-friendly snacks, and make-ahead meal prepping.
Prep
20 min
Cook
25 min
Total
45 min
Servings
6
Difficulty
easy
Cuisine
Mediterranean-inspired
Ingredients
Servings
6
- 1 1/2 cups gluten-free all-purpose flour blend (with xanthan gum)
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup cold dairy-free butter alternative (such as vegan margarine), cut into small cubes
- 1 large egg plus 1 egg yolk (for egg wash) - or use flax egg and omit wash for vegan option
- 2 tablespoons cold water (more if needed)
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 6 cups fresh spinach, washed and chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon dried oregano
- 1/2 cup dairy-free feta-style cheese, crumbled
- 1 tablespoon fresh lemon juice
Instructions
-
In a large bowl, combine the gluten-free flour, salt, and baking powder.
-
Cut the cold dairy-free butter alternative into the flour mixture using a pastry cutter or your fingers until it resembles coarse crumbs.
-
Beat the egg and add it along with cold water to the mixture. Stir to form a shaggy dough. Add additional water 1 teaspoon at a time if the dough is too dry.
-
Shape the dough into a disk, wrap in plastic wrap, and chill in the refrigerator for at least 30 minutes.
-
While dough chills, heat olive oil in a large skillet over medium heat.
-
Sauté the chopped onion for 3-4 minutes until translucent.
-
Add minced garlic and cook for 30 seconds until fragrant.
-
Add chopped spinach, salt, pepper, and oregano. Cook until spinach is wilted and moisture evaporates, about 5-7 minutes.
-
Remove from heat and stir in the dairy-free feta cheese and lemon juice. Let the filling cool.
-
Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
-
On a lightly floured surface, roll out the chilled dough to about 1/8 inch thickness.
-
Cut dough into six 5-inch circles using a round cutter or bowl.
-
Divide the spinach-feta filling evenly among dough circles, placing it on one half and leaving a small border.
-
Fold dough over filling to form a half-moon shape; press and crimp edges with a fork to seal.
-
Prepare egg wash by beating egg yolk with a teaspoon of water. Brush over hand pies for a golden finish. For vegan option, brush with plant-based milk or omit.
-
Place hand pies on the baking sheet and bake for 20 to 25 minutes until golden brown and cooked through.
-
Cool slightly before serving. Enjoy warm or at room temperature.
Tips
Allergen Overlap Note
Check every packaged ingredient for certified gluten-free status, especially spices, broths, sauces, seed products, and baking staples. Use clean prep surfaces and dedicated utensils when preparing Gluten-Free Savory Spinach and Feta Hand Pies for someone with celiac disease.
Texture Expectations
Gluten-Free Savory Spinach and Feta Hand Pies should keep the intended servings texture when cooked and plated carefully.
Dining With Non-GF Family Note
Prepare and serve on a dedicated gluten-free surface first, then keep any shared side dishes separate with dedicated serving utensils.
Frequently Asked Questions
- Can I make Gluten-Free Savory Spinach and Feta Hand Pies ahead?
- Yes. Prepare components early, then store and reheat according to the storage guidance so the texture stays close to fresh.
- How do I keep this recipe gluten-free?
- Use certified gluten-free packaged ingredients and avoid shared utensils, boards, pans, or toppings that touched gluten-containing foods.
- Can I adjust the main ingredients?
- Yes. Swap ingredients with similar moisture, protein, or cooking behavior to keep timing and texture close to the original.
- How do I serve it with mixed-diet family?
- Serve the gluten-free recipe first and keep any gluten-containing toppings and sides separate.
Ingredient Replacements
- main vegetable: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- protein: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- seasoning: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- cooking fat: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
- garnish: Use a certified gluten-free equivalent and choose a similar ingredient with matching moisture, texture, or cooking time. Check labels for shared-facility warnings when cooking for celiac disease or multiple allergies.
Storage and Reheating
Cool completely before covering. Refrigerate leftovers for up to 4 days, or freeze for later use. Reheat slowly to keep texture closer to fresh.
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