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.