I really enjoy making these cheesy spinach hand pies because they feel comforting, flaky, and satisfying without being heavy. I get crisp, golden pastry wrapped around a creamy, cheesy spinach filling that works perfectly as a snack, light meal, or brunch option. They are simple to prepare, easy to freeze, and always disappear fast whenever I bake a batch.
Why You’ll Love This Recipe
I love this recipe because it turns basic ingredients into something that feels special and homemade. I rely on store-bought pie crust to save time, yet the results still feel bakery-style. I also like how flexible these hand pies are, since I can serve them for lunch, brunch, or even as a party appetizer. They are easy to make ahead and reheat beautifully.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the filling
½ cup chopped spinach, fresh or frozen thawed and squeezed very dry
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
1 teaspoon fresh oregano, chopped
½ teaspoon fresh thyme leaves
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper
For the crust
2 store-bought 9-inch rolled pie crusts, thawed and at room temperature
For assembly
1 large egg
1 tablespoon water
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
I unroll the pie crusts onto a lightly floured surface and cut each crust into four rectangles, trimming the edges to keep them neat. I gather the scraps, re-roll them, and cut two additional rectangles so I have ten pieces of dough in total.
In a mixing bowl, I combine the spinach, mozzarella, Monterey Jack, oregano, thyme, salt, and pepper. I always make sure the spinach is well drained to prevent soggy pies.
I arrange five rectangles of dough on the prepared baking sheet and place about ¼ cup of filling in the center of each, leaving a small border around the edges.
In a small bowl, I whisk together the egg and water. I brush the edges of the dough with the egg wash, place another rectangle of dough on top, and press the edges together. I crimp the edges firmly with a fork and sometimes add a small vent hole on top.
I brush the tops with the remaining egg wash and bake for 12 to 14 minutes, rotating the pan halfway through, until the pies are puffed and golden brown. I let them cool for about five minutes before serving.
Servings And Timing
I usually get about 5 hand pies from this recipe.
Prep time is approximately 15 minutes, baking time is about 15 minutes, and the total time comes to around 30 minutes.
Variations
I like changing the cheese depending on what I have, such as cheddar, Swiss, or provolone. Sometimes I add sautéed mushrooms, caramelized onions, or roasted red peppers to the filling for extra flavor. When I want a richer filling, I mix in a spoonful of cream cheese.
Storage/Reheating
I store baked hand pies in an airtight container in the refrigerator for up to 3 days. For longer storage, I freeze them either baked or unbaked.
To reheat, I use the oven at 350°F (175°C) for 8 to 10 minutes so the crust stays crisp. An air fryer also works well. I avoid the microwave when possible since it softens the pastry.
FAQs
Can I make these hand pies ahead of time?
I often assemble them a day in advance and keep them covered in the refrigerator until I’m ready to bake.
Can I freeze these hand pies?
I freeze them regularly. I bake unbaked frozen pies directly from the freezer, adding a few extra minutes to the baking time.
Can I use puff pastry instead of pie crust?
I can, and it gives a lighter, flakier texture. I keep the filling amount the same and watch them closely while baking.
How do I prevent soggy hand pies?
I always squeeze as much moisture as possible out of the spinach and avoid overfilling the dough.
Are these good for brunch or parties?
I think they are perfect for both. I like serving them warm with a simple dip or salad on the side.
Conclusion
I keep this cheesy spinach hand pie recipe on repeat because it is easy, versatile, and incredibly comforting. The flaky crust and creamy filling make them ideal for quick meals, make-ahead snacks, or casual gatherings. I love having a batch ready in the freezer so I always have something homemade and satisfying to enjoy.
Cheesy spinach hand pies are flaky, golden pastries filled with a creamy mix of spinach and melted cheese—perfect for brunch, snacks, or make-ahead meals.
Total Time:30 minutes
Yield:5 hand pies
Ingredients
For the filling:
½ cup chopped spinach (fresh or frozen, thawed and squeezed dry)
½ cup shredded mozzarella cheese
½ cup shredded Monterey Jack cheese
1 teaspoon fresh oregano, chopped
½ teaspoon fresh thyme leaves
¼ teaspoon salt, or to taste
¼ teaspoon ground black pepper
For the crust:
2 store-bought 9-inch rolled pie crusts, thawed
For assembly:
1 large egg
1 tablespoon water
Instructions
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
Unroll pie crusts onto a floured surface and cut each into four rectangles. Re-roll scraps and cut two more rectangles for a total of 10 pieces.
In a bowl, mix spinach, mozzarella, Monterey Jack, oregano, thyme, salt, and pepper.
Place 5 dough rectangles on the baking sheet. Add about ¼ cup of filling to the center of each.
Whisk together egg and water. Brush edges of dough with egg wash.
Top each with another dough rectangle, press edges to seal, and crimp with a fork. Cut a small vent in each top.
Brush tops with remaining egg wash.
Bake for 12–14 minutes, rotating halfway through, until golden brown and puffed.
Let cool for 5 minutes before serving.
Notes
Squeeze spinach dry to prevent soggy pies.
Swap in different cheeses like cheddar or provolone.
Add cooked mushrooms, onions, or red peppers for variation.
