Cauliflower Creamed Spinach Hand Pie
Recipe type: Entree
Serves: 8 -9 individual pies (approximately 3x4 inches each)
dairy, egg, and gluten free, vegan
  • 1 cup Rich Cauliflower Creamed Spinach
  • 1 can water chestnuts, drained and diced
  • ¼ cup roasted red peppers, chopped small
  • 1 Easy Gluten Free and Vegan Pie Crust recipe
  1. Preheat oven to 350 °F. Line baking sheet with parchment paper.
  2. Prepare pie crust dough.
  3. Turn out onto a floured surface.
  4. Knead and form a ball, wrap and refrigerate for 20 minutes.
  5. Meanwhile, in a small bowl, combine creamed spinach, diced water chestnuts, and roasted red peppers. Set aside. Fill a second small bowl with water.
  6. Roll on a floured surface and cut into small rectangle shapes (about 3x4 inch) for individual hand pies. Use scraps of pie crust dough to cut Pi shapes.
  7. Into the middle of one rectangle pie crust, spoon 2-3 tablespoons spinach filling. Top with another rectangle of pie crust, and crimp sides with fork.
  8. To affix a Pi shape to top of pie, dip your finger in water bowl and dab onto middle of pie and the back side of the Pi symbol. Press the Pi symbol lightly into center of pie.
  9. Using a small paring knife, cut 2-3 vent holes into top of pie crust. Transfer pie to parchment lined baking sheet. Repeat steps with remaining pie crusts and filling.
  10. Bake at 350 °F for 25 minutes, or until lightly golden brown.
Recipe by spabettie at