Potato and Spinach Hand Pies

potato and spinach hand pies Side Dish
Potato and Spinach Hand Pies
  • Prep 25 min
  • Total 40 min
  • Ingredients 11
  • Servings 12

These flaky hand pies filled with spinach and potatoes are a quick and savory meal. MORE+ LESS-

Updated October 31, 2012


small Yukon Gold potatoes, cut into quarters
teaspoon salt
teaspoon olive oil
cup chopped red onion
cup frozen chopped spinach (thawed)
cup chicken broth
cup half-and-half
teaspoon ground nutmeg
Salt and pepper to taste
cans (8 oz each) Pillsbury™ refrigerated Crescent Dough Sheet
egg, beaten


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  • 1
    Heat oven to 350°F. Line large cookie sheet with foil or cooking parchment paper.
  • 2
    In 2-quart saucepan, place potatoes and enough water to cover. Add 1/2 teaspoon salt. Heat to boiling; cook 6 to 10 minutes or until tender. Drain.
  • 3
    Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion in oil 5 to 7 minutes, stirring occasionally, until softened. Add spinach and broth. Cook 2 minutes, stirring frequently, until broth is absorbed.
  • 4
    In medium bowl, mash potatoes, onion mixture and half-and-half with potato masher or spoon. Add nutmeg, salt and pepper.
  • 5
    Unroll dough on lightly floured work surface. Using 3 1/2-inch round cookie cutter, cut 6 rounds from each dough sheet. (Reroll scraps and cut additional rounds, if desired.) Lightly brush rounds with egg.
  • 6
    Spoon 1 heaping tablespoon potato mixture on half of each round. Fold other half over filling; press edges with fingers or fork to seal. Lightly brush tops with egg. Place on cookie sheet.
  • 7
    Bake 10 to 15 minutes or until golden brown. Serve warm.

Expert Tips

  • Add some cheese to the filling. Cheddar cheese, mozzarella, Italian cheese blend or fontina would all work well.
  • Swiss chard or kale can be used in place of the spinach.

Nutrition Information

No nutrition information available for this recipe

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