Sausage, Egg, & Spinach Hand Pies are the perfect savory comfort food for a crisp fall day. They’re easy to make, and a hit with both kids and adults!
Preheat the oven to 400 degrees and remove pie crusts from the refrigerator to soften as directed on the box. Spray a rimmed baking sheet with cooking spray. Dice the onion and garlic.
Cook the sausage, onion, and garlic in a large skillet over medium heat, breaking up the sausage into crumbles as you go. Once the sausage is cooked through and no pink remains, remove it from the pan.
While the sausage is cooking, beat four eggs together.
After removing the sausage, scramble eggs together over medium heat in the same skillet, in the remaining sausage grease. (Be sure to under-cook the eggs, because they’ll cook more in the hand pies.) When eggs are almost done, reduce heat to medium-low.
Stir the spinach into the eggs until it begins to wilt. Stir the cheese into the egg and spinach mixture, continuing to stir over medium low heat until cheese is melted and spinach is fairly wilted. Turn off the heat under the pan, and stir the cooked sausage back in.
Unroll the pie crusts and cut each crust into three equal wedges, so that you have six pieces total. Spoon equal amounts of the sausage, egg, & spinach mixture into one side of each of the pie crust wedges.
Fold each wedge in half over the filling, then crimp the edges together. Arrange hand pies in a single layer on the prepared 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 used hot breakfast sausage here. If you’re using mild sausage, I’d add in 1/4 tsp crushed red pepper while browning.