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.
- Use puff pastry for a flakier texture.
- Reheat in the oven or air fryer for best results.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 hand pie
- Calories: 280
- Sugar: 1 g
- Sodium: 330 mg
- Fat: 18 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 8 g
- Cholesterol: 50 mg
