Spinach-and-Turkey Hand Pies

Photo: Romulo Yanes

Greek-Style Turkey Meatloaf stars as the savory filling in these flaky phyllo-dough hand pies.


  • 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


  1. 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.

  2. 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.

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