These Spinach & Feta Hand Pies make for not only an awesome appetizer but are great for a delicious lunch or dinner for the whole family.

SPINACH & FETA HAND PIES

Ingredients:

2 packages of Pillsbury Crescent dough

8 oz package of frozen spinach, cooked according to package directions and drained

1/2 C. feta crumbles

1 egg white

2 tsp garlic powder

salt & pepper to taste

Directions:

Preheat the oven to 350 degrees.

Unroll the crescent dough and use the biscuit cutter to cut out an even number of tops and bottoms. After re-using my leftover crescent roll (I simply rolled it back out) I was able to make 7 small hand pies out of 1 sheet of crescent dough.

Combine the cooked spinach, feta cheese, garlic powder, egg white and salt and pepper, mixing well.

Place 1-2 tablespoon of the spinach and feta mixture onto a hand pie crust

Place a ‘top’ onto each pie and use the small fork to seal the hand pies shut. Fork the top of each pie to allow air to escape.

Bake for 12-15 minutes or until golden brown.

1 hand pie = 1 serving. Makes about 14 mini hand pies.

Print Recipe

SPINACH & FETA HAND PIES

Ingredients

2 packages of Pillsbury Crescent dough
8 oz package of frozen spinach cooked according to package directions and drained
1/2 C. feta crumbles
1 egg white
2 tsp garlic powder
salt & pepper to taste

Instructions

Preheat the oven to 350 degrees.
Unroll the crescent dough and use the biscuit cutter to cut out an even number of tops and bottoms. After re-using my leftover crescent roll (I simply rolled it back out) I was able to make 7 small hand pies out of 1 sheet of crescent dough.
Combine the cooked spinach, feta cheese, garlic powder, egg white and salt and pepper, mixing well.
Place 1-2 tablespoon of the spinach and feta mixture onto a hand pie crust
Place a ‘top’ onto each pie and use the small fork to seal the hand pies shut. Fork the top of each pie to allow air to escape.
Bake for 12-15 minutes or until golden brown.