Kale and spinach hand pies



35 min


70 min


10 Pies

* PLUS Chilling time: 90 minutes
Kale and spinach hand pies

Photo by Roberto Caruso


  • 1/2 cup 2% cottage cheese
  • 2 egg yolks
  • 2 cups all-purpose flour
  • 1/2 tsp salt
  • 1 cup cold unsalted butter , cubed


  • 1 tbsp olive oil
  • 1 small red onion , sliced
  • 1/2 tsp curry powder
  • 1/4 tsp hot-red-chili-flakes
  • 1/4 tsp pepper
  • 1 small bunch kale , stem and ribs removed, about 4 cups finely chopped
  • 171-g pkg spinach , chopped
  • 1 egg , beaten
  • 1/4 tsp cinnamon
  • 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.

Nutrition (per serving)

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

Make-Ahead Tip

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