Spanokopita-Style Hand Pies

Ingredients

• 1/4 cup olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 10 ounces fresh spinach
• 1/4 pound mild feta cheese
• 1/4 pound manouri cheese
• Zest of one lemon, plus juice, if needed
• 1 teaspoon nutmeg, freshly grated
• 2 tablespoons dill, finly chopped
• Flour, for dusting
• 1 sheet puff pastry, thawed

Directions

1. Warm the oil in a medium-sized Dutch oven over medium-low heat, then stir in the onion. Add a pinch of salt and cook, stirring frequently, until the onion turns soft and translucent, about 5 minutes. Stir in the garlic and cook for 1 more minute.
2. Add the spinach and toss it through the oil, then season with another small pinch of salt. Cook until the spinach is fully tender but not collapsing into mush, about 5 minutes. Take the pot off the heat and mix in the cheese. Stir in the lemon zest, nutmeg, and dill. Season with salt to taste, then add lemon juice 1/2 teaspoon at a time, tasting as you go, until the filling tastes right. Set it aside.
3. Heat the oven to 400 degrees F and move a rack to the middle position. Lightly flour your work surface and rolling pin, then roll the puff pastry into a 10- by 8-inch rectangle. With a sharp knife, slice the pastry into four smaller rectangles.
4. Prick the middle of each rectangle lightly with a fork, leaving half an inch clear around every edge. Add 1/4 of the filling to each rectangle, then fold the pastry over as if closing a book. Seal the edges by gently pressing them with the back of the fork to crimp.
5. Bake the hand pies on a parchment-lined sheet pan until the pastry is deeply browned, firm, and dry, about 30 minutes. Or freeze the pies on the sheet pan for several hours, then move them to a zip-top bag for long-term storage. Serve the hand pies warm or at room temperature.