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Mediterranean Lamb and Spinach Savory Hand Pies with Garlic-Yogurt Sauce

Chef Catherine De Orio shows how to make a meal that’s a breeze to make ahead of time. Simply freeze the hand pies before baking and bake when ready to eat!

If you want to make this vegetarian, Catherine recommends swapping “the meat with Birds Eye riced cauliflower—just be sure to cook off all of the water the vegetables release prior to filling the pie dough.”

If you don’t have all the spices and herbs on hand, you can opt for a premade Mediterranean spice instead.

Mediterranean Lamb and Spinach Savory Hand Pies with Garlic-Yogurt Sauce
Makes 8

Ingredients

For the garlic-yogurt sauce:
1 cup Greek yogurt
2 to 3 garlic cloves, peeled and finely minced
1 tablespoon fresh lemon juice
2 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Finely-chopped herbs (flat leaf parsley, dill, mint), optional

For the hand pies:
3/4 pound ground lamb
1/4 pound ground pork
3 garlic cloves, peeled and finely minced
2 tablespoons finely chopped scallions or spring onion
2 tablespoons yellow onion, peeled and diced small
2 tablespoons finely chopped kalamata olives
1 tablespoon Dijon mustard
1 teaspoon Worcestershire sauce
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon lemon zest
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/2 teaspoon dried Greek oregano
2 teaspoons minced dill
2 teaspoons miced mint
2 teaspoons minced flat-leaf parsley
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil
1 1/2 cups thawed, drained, and well-squeezed Birds Eye frozen spinach
Juice of 1/2 lemon
2 (9-inch) rounds packaged pie dough, thawed
1 cup crumbled feta

Directions

1. Make the garlic-yogurt sauce: In a small bowl, stir together the yogurt, garlic, lemon juice, oil, salt, pepper, and herbs, if using. Chill until ready to use.

2. Make the hand pies: Preheat the oven to 375 degrees. Line 2 baking sheets with parchment paper.

3. In a medium bowl combine lamb, pork, garlic, scallions, onions, olives, mustard, Worcestershire, red pepper, lemon zest, coriander, cumin, oregano, dill, mint, parsley, salt, and pepper.

4. In a medium pan over medium heat, heat oil. Add lamb mixture and break into small pieces with a spatula. Cook until almost fully browned, about 5 to 7 minutes. Stir in spinach. Cook until the meat is cooked through and pan is dry, about 3 minutes. Stir in lemon juice.

5. On a work station and using a flour-dusted rolling pin, roll out pie dough slightly. Cut each into quarters and place on baking sheets.

6. Place 2 tablespoons lamb mixture in the center of each pie dough. Sprinkle with feta. Fold dough over mixture and seal with the tines of a fork to create a hand pie. Repeat with remaining mixture and dough.

7. Bake, turning halfway through, until golden brown, 25 to 35 minutes. Read package instructions for pie dough on baking times.

8. Serve with garlic-yogurt sauce.

9. Transfer to a rimmed bowl and drizzle with dressing. Top with migas, parmesan, and lemon zest.

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