2 pounds whole-wheat pizza dough, homemade or store-bought
2 tablespoons olive oil, plus more for brushing the tops
1 small onion, diced
2 cloves garlic, minced
2 (10-ounce) packages frozen spinach, defrosted and drained
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1/2 teaspoon ground nutmeg
1 teaspoon salt
1/2 teaspoon ground pepper
2 large eggs, lightly beaten
1 1/2 cups crumbled feta cheese
3 tablespoons grated Parmesan cheese
All-purpose flour, for working the dough
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Heat the oil in a sauté pan over medium heat. Once hot, add the onions and cook until soft, about 5 minutes. Add the garlic and cook for another minute. Remove the pan from the heat.
Squeeze the spinach to remove as much excess water as possible. In a large bowl combine the spinach, onion mixture, parsley, mint, nutmeg, salt and pepper, and stir to combine. Mix in the eggs, then gently stir in the feta and Parmesan cheeses. Place the bowl in the refrigerator until you're ready to assemble the hand pies.
Divide the pizza dough into 6 equal pieces for larger hand pies, or 8 equal pieces for smaller ones. Dust a clean work surface with flour, and one at a time, press or roll the dough out into a flat disk about 8 to 9 inches across for large hand pies, or 6 to 7 inches across for smaller hand pies.
Divide the filling evenly across the bottom third of each dough round (about 1/3 cup of filling per round), leaving a border around the edge. Fold the top of the dough over the filling, and use a fork to press down and seal the edges well. Repeat with the remainder of the hand pies.
Transfer the hands pies to a parchment-lined baking sheet. Brush the tops with olive oil and sprinkle with a pinch of sea salt. Bake for 15 minutes, then rotate the baking sheet and bake for another 15 minutes until the hand pies are lightly browned on top and around the edges.
Cool for a few minutes and serve, or cool completely and freeze the hand pies for later.