Spanakotyropitakia Kourou (Cheese & Spinach Mini Pies)

These kourou-style spanakotyropitakia are soft, buttery little pies filled with spinach, feta, (fresh) onions, and dill. The tender kourou dough makes them rich and delicate — perfect for snacks, appetizers, or a light lunch.

Ingredients (makes ~16–18 pies)

Dough

• 125 g butter, softened
• 300 g cake flour
• 1 plain yogurt (125 g)
• 1 egg
• A drizzle of sunflower oil
• 2–3 drops white vinegar

Filling

• 150 g fresh spinach, chopped
• 1 small onion or 2 fresh onions, finely chopped
• 1 egg
• 150 g feta cheese, crumbled
• 1–2 tbsp fresh dill, chopped
• Optional: 20–30 g emmental or kasseri cheese, grated
• White pepper, to taste

For the top

• 1 egg (for brushing)

Instructions

1. Prepare your baking dish — butter it or line with parchment paper.
2. Make the dough: soften butter in the microwave, then mix with yogurt, egg, oil, and vinegar. Gradually add flour until the dough is soft and smooth.
3. Prepare the filling: sauté the onions lightly with chopped spinach (optional), and mix egg, feta, dill, optional cheese, and white pepper.
4. Shape the pies: roll the dough lightly into a log and flatten it with a rolling pin. Use a cup or glass to cut out small round disks. Place a spoonful of filling in the center of each disk. 
5. Close each pie by folding the dough around the filling, pinching with fingers. Press edges with a fork and poke a few holes on top.
6. Brush with egg on top.
7. Bake at 180°C (fan) for 20 minutes or until golden brown.

SERVING TIPS & VARIATIONS

• Serve warm or at room temperature, ideal for meze tables, lunchboxes, or picnics
• Customize the filling easily: add fresh onions, extra cheese (emmental or gruyère), or more herbs
• Make ahead friendly: bake in advance and reheat briefly without losing texture

✨ Soft, buttery, and packed with fresh greens and cheese — perfect warm from the oven or at room temperature.