Savory Spinach Hand Pies Recipe

Disclaimer: Our editors have used AI to create or enhance parts of this article and some images. All content has been fact-checked by our team to ensure accuracy.

Here’s my go-to recipe for spinach hand pies, with a simple butter crust that always turns out flaky, and a filling made with fresh spinach, garlic, feta cheese, and just the right amount of herbs.

These little hand pies are what my kids ask for most when they need something quick to eat between activities. I usually make a double batch and freeze half – they’re perfect for busy weeknight dinners or lunch boxes. Nothing better than a warm, homemade hand pie, right?

What Kind of Spinach Should I Use?

You’ve got options when it comes to choosing spinach for these hand pies. Fresh baby spinach is probably the easiest to work with since it’s already cleaned and has tender leaves that cook down quickly. Regular bunch spinach works great too, but you’ll need to wash it thoroughly and remove the stems first. If you’re in a pinch, frozen spinach can be a real time-saver – just make sure to thaw it completely and squeeze out as much water as possible before cooking (this is super important to avoid soggy pies). Whichever type you choose, you’ll want to chop it roughly before cooking to make it easier to stuff into your pies.

Options for Substitutions

These spinach hand pies are pretty adaptable – here’s what you can switch up:

• Pie crusts: While homemade or store-bought pie crust works great, you can also use puff pastry sheets or phyllo dough. If using phyllo, brush each layer with melted butter and expect a flakier result.
• Spinach: Fresh or frozen spinach both work well – just make sure to squeeze out all the excess water from frozen spinach. You could also try Swiss chard or kale, but cook them a bit longer since they’re tougher than spinach.
• Cream cheese: No cream cheese? Try ricotta cheese or a mixture of cottage cheese and Greek yogurt (blended until smooth). Goat cheese is another tasty option that adds a nice tang.
• Butter: You can use olive oil instead of butter for cooking the vegetables. For brushing the pastry, you could use egg wash alone if you’re out of butter.
• Egg: The egg is used as a wash to give the pies a golden finish – you can use milk or heavy cream instead, though the shine won’t be quite as nice.

Watch Out for These Mistakes While Baking

The biggest challenge when making spinach hand pies is dealing with wet filling, which can make your crust soggy – make sure to thoroughly drain your cooked spinach by pressing it against a fine-mesh strainer or squeezing it in a clean kitchen towel.

Temperature control is crucial: working with overly warm pie dough will lead to tough, greasy pastries, so keep your dough chilled and work quickly when forming the pies.

Don’t skip the egg wash on top of the pies, as it gives them that beautiful golden-brown color, and remember to cut steam vents in the top of each pie to prevent them from bursting during baking.

For the crispiest results, place your baking sheet in the oven while it preheats, then transfer the assembled pies onto the hot surface – this helps achieve a perfectly crispy bottom crust.

What to Serve With Spinach Hand Pies?

These savory spinach hand pies are super filling on their own, but they pair really well with a few simple sides to make a complete meal. A fresh tomato soup or marinara sauce makes a great dipping option that adds a nice pop of acidity to balance the creamy filling. For a lighter option, try serving them with a crisp Mediterranean cucumber salad or a simple mixed green salad with lemon dressing. If you’re serving these for lunch, they also go perfectly with a cup of warm soup – try butternut squash or carrot soup for some nice fall flavors that complement the spinach filling.

Storage Instructions

Keep Fresh: These spinach hand pies stay good in the fridge for up to 3 days when stored in an airtight container. They make great leftovers for lunch or a quick snack – just place them in a single layer to keep their shape nice and intact.

Freeze: You can freeze these little pies either before or after baking! For unbaked pies, place them on a baking sheet, freeze until solid, then transfer to a freezer bag – they’ll keep for up to 3 months. Already baked pies can go straight into a freezer container with parchment paper between layers.

Warm Up: To enjoy your chilled hand pies, pop them in a 350°F oven for about 10 minutes until warm throughout. If heating from frozen, add an extra 5-7 minutes. You can also use the microwave for about 30 seconds, though the crust won’t be as crispy.

Preparation Time	20-30 minutes
Cooking Time	15-20 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 20-25 g
• Fat: 40-50 g
• Carbohydrates: 60-70 g

Ingredients

• 2 pie crusts
• 200 grams of spinach
• 2 cloves of garlic
• 1 onion
• 150 grams of cream cheese
• Butter
• Salt
• Pepper
• 1 egg

Step 1: Prepare Ingredients and Preheat Oven

Begin by gathering all the necessary ingredients: 2 store-bought pie crusts, 200 grams of spinach, 2 cloves of crushed garlic, 1 onion, 150 grams of cream cheese, butter, salt, pepper, and 1 egg.

Preheat your oven to 170°C (convection) or 190°C, depending on your oven type.

Step 2: Sauté Spinach Mixture

In a pan, melt some butter over medium heat.

Add the chopped onion and crushed garlic, sautéing until the onions become soft and translucent.

Add the frozen spinach to the pan, stirring until it’s heated through.

Season the mixture with salt and pepper to taste.

Step 3: Mix with Cream Cheese

Transfer the sautéed onion, garlic, and spinach mixture to a bowl.

Combine with the cream cheese, mixing until fully integrated and smooth.

This will be your hand pie filling.

Step 4: Assemble the Hand Pies

Roll out one of the pie crusts and cut it into circles, ensuring there’s enough space on each for a lump of filling.

Place about 8 evenly spaced lumps of the spinach and cream cheese mixture onto the pie crust circles.

Cover the filled circles with the second pie crust.

Press down around the edges to seal each hand pie.

Use a glass to ensure a tight seal by pressing it down on the edges, then cut around the edges with a knife to create individual hand pies.

Step 5: Prepare Hand Pies for Baking

Use a fork to poke holes in the top of each hand pie, allowing steam to escape during baking.

Brush the tops with beaten egg, which will give them a nice golden finish once baked.

Step 6: Bake and Serve

Place the prepared hand pies on a baking sheet and bake in the preheated oven for about 15 minutes or until they turn golden brown.

Once done, remove them from the oven and allow to cool slightly.

Serve warm and enjoy the delicious spinach and cream cheese hand pies!