Food & Cooking Recipes Appetizers Finger Food Recipes Spinach-and-Turkey Hand Pies 3.0 (11) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Romulo Yanes Yield: 4 Greek-Style Turkey Meatloaf stars as the savory filling in these flaky phyllo-dough hand pies. Ingredients ⅓ turkey meatloaf, crumbled (about 3 cups), reserved from Greek-Style Turkey Meatloaf 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry ¾ cup ricotta 1 ounce feta, crumbled (¼ cup) ½ teaspoon grated lemon zest, plus 2 teaspoons lemon juice Coarse salt and ground pepper Red-pepper flakes (optional) 12 sheets frozen phyllo dough, thawed 4 tablespoons extra-virgin olive oil Directions Preheat oven to 375 degrees. In a large bowl, mix together meatloaf, spinach, ricotta, feta, and lemon zest and juice. Season with salt, pepper, and red-pepper flakes, if using. Lay 1 sheet phyllo on a work surface and lightly brush with oil (keeping remaining sheets covered with a damp towel). Top with 2 sheets phyllo, brushing each with oil. Cut in half crosswise and stack. Place 1 scant cup meat mixture in center; flatten slightly. Fold long sides inward to cover filling, followed by top and bottom. Lightly brush all over with oil. Repeat to make 3 more pies. Bake on a parchment-lined rimmed baking sheet until golden, 25 minutes. Let cool 5 minutes. Rate it Print