Hello there my Galley Peeps. I’m back to my regular weekly routine with one more recipe to add to your Galley Kat Bomb-making series.  Very similar to my SPANAKOPITA GRILLED CHEESE but in this form…tangy flavourful filling wrapped in an easy to make dough…it’s more portable.  Reducing the size as I did with the BREAKFAST BOMBS you have an on-the-go little hand pie.

These are perfect for brunch, boxed lunches, picnics or a little game day appetizer…especially when paired with some home made tsatziki for dipping.

I made these another time using puff pastry and really like the light flakey results.  Lovin’ the options.  The recipe below is made with one sheet of puff pastry but if you prefer these can be made with your own biscuit dough, a commercial brand or try my easy flour and yogurt recipe here.

Happy dining and many thanks for stopping by. I have one more post to end my bomb making series coming up, because what would this all be without a little dessert explosion?


More Greek-inspired recipes:

BATSARIA (Greek Spinach Pie),




…and one of our all time faves:

GREEK LAMB STEW (pressure cooker version)

Spanakopita Bombs

Little hand pies filled with Greek-inspired ingredients.
Course Appetizer, Breakfast, Snack
Cuisine Mediterranean
Servings 12
Calories 144kcal


  • Omnia stove top oven (for the ovenless)
  • Omnia silicone insert or muffin insert (optional)
  • Baking pan (for the oven folks)
  • Basting brush
  • Fry pan


  • 1 sheet puff pastry
  • 1 tbsp olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic
  • 2 cups fresh spinach
  • 1 tsp dried dill
  • salt and pepper to taste
  • 1/2 cup feta crumbled
  • 1 egg lightly beaten
  • 1 egg lightly beaten with 1 tbsp water for egg wash


  • If frozen, remove puff pastry sheet and let thaw on the counter while you prepare the rest
  • In a fry pan heat oil and saute onion and garlic until fragrant.
  • Sprinkle with seasonings then add spinach, stiring until wilted
  • Remove from heat and let cool for a few minutes
  • Once cooled stir in feta and one whisked egg.
  • Cut pastry into 12 equal squares. They don’t have to be perfectly equal.
  • Divide spinach mixture evenly on each square, about one generous tablespoon.
  • Gather dough around the mixture like a little dumpling, pinch to seal then place sealed side down onto prepared baking pan. If using the Omnia stove top oven you will have room for eight bombs and if using the muffin insert you will have room for six.
  • Paint each little bomb with egg wash.

for Omnia stove top users

  • Cover baking pan and place on pre-heated base plate and cook for 5 minutes on high, then reduce heat to medium low and continue to cook for an additional 15-29 minutes or until they begin to brown around the edges.

for conventional oven users

  • Place bombs on prepared baking sheet and bake for about 20 minutes in a pre-heated 350 ° F (176 ° C) oven or until nicely browned.
  • Enjoy warm or at room temperature. You can freeze any leftovers for about 2-3 months. Just thaw then reheat gently in a warm oven or in your Omnia stove top or about 10 minutes.


Calories: 144kcal | Carbohydrates: 10g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 33mg | Sodium: 146mg | Potassium: 59mg | Fiber: 1g | Sugar: 1g | Vitamin A: 540IU | Vitamin C: 2mg | Calcium: 44mg | Iron: 1mg


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