Remove cream cheese from the refrigerator and place it on the counter to soften about 20 minutes before you start cooking.
When you're ready to begin, preheat the oven to 400 degrees and remove pie crusts from the refrigerator to soften as directed on the box.
Add olive oil to a large skillet and heat it over medium heat until shimmering. Add onion and cook for two minutes.
Add spinach, crushed red pepper, and garlic, then saute until spinach is completely wilted and bright green (about 3 minutes), stirring frequently.
Unroll the pie crusts and cut each into three equal wedges, so that you have six pieces total between the two crusts.
Spoon equal amounts of the ham/spinach mixture into one side of each the pie crust wedges.
Fold each wedge in half over the filling, then crimp the edges together tightly to help prevent the filling from leaking out.
Arrange the hand pies in a single layer on a rimmed baking sheet.
Beat one egg with 1 tsp water to make an egg wash. Brush each hand pie with the egg wash, then cut a couple of small slits in the top of each to let steam escape.
Bake for 20 minutes at 400 degrees, or until hand pies are golden brown.
I neglected to spray my pan and one of my hand pies stuck a bit where the filling started to spill out -- the cleanup wasn't too bad, however. (Be careful to let these cool a bit before eating, too, so that you don't burn yourself on the molten filling!)