These hand pies have a dough of almond flour and coconut flour, enriched with butter, an egg and cream cheese. The filling is chopped spinach with mozzarella and ricotta, seasoned with garlic powder, onion powder and black pepper. The dough is divided into 8 pieces, rolled out, filled, folded into half-moons and baked at 375°F. Prep takes 15 minutes and baking takes 25, so they are done in 40 minutes.
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Each pie has about 4 grams of carbohydrates. The cream cheese makes the dough easy to handle, and the cheese filling stays soft inside a crust that bakes to a golden brown.
What Goes Into the Dough and Filling
- Almond flour (2 cups) and coconut flour (1/4 cup): the dough base. Almond flour gives a nutty flavor and a good texture. The coconut flour adds fiber and lightness.
- Butter (1/4 cup, melted), 1 egg and cream cheese (1/4 cup, softened): these bring the dough together. Room-temperature ingredients mix more smoothly into a dough that is easier to work.
- Salt (1/2 teaspoon) and baking powder (1 teaspoon): mixed into the dry ingredients first.
- Fresh spinach (2 cups, chopped): adds color and flavor to the filling.
- Mozzarella (1 cup, shredded) and ricotta (1/2 cup): mozzarella melts and ricotta keeps the filling creamy.
- Garlic powder (1/4 teaspoon), onion powder (1/4 teaspoon) and black pepper (1/4 teaspoon): the seasoning.
- 1 more egg: beaten, for brushing over the tops.
Shaping and Baking
Mix the dry ingredients, then add the butter, egg and cream cheese and mix until a dough forms. Mix the spinach, cheeses and seasonings in a separate bowl.
Divide the dough into 8 equal portions and roll each into a ball. Flatten each ball into a circle about 1/4 inch thick. Put a generous spoonful of filling in the center, fold the dough over into a half-moon, and press the edges to seal. Crimping with a fork makes the seal more secure. If you have no fork, pinch the edges with your fingers.
Brush with the beaten egg and bake on a parchment-lined sheet for 20 to 25 minutes, until golden brown. Let the pies cool a little before serving. A rolling pin works for flattening the dough, and so does a clean glass or wine bottle.
Ways to Change Them
- Other greens: kale, Swiss chard or arugula can replace the spinach.
- Heat: add a pinch of red pepper flakes to the filling.
- Cheese: feta, goat cheese or sharp cheddar can go in the filling in place of some of the mozzarella and ricotta.
- Herbs: fresh basil or oregano gives the filling an Italian lean.
- Meat: cooked bacon or sausage added to the filling makes the pies heartier.
What to Serve With Them
A side salad of mixed greens, cherry tomatoes and cucumbers with an olive oil and vinegar dressing cuts the richness of the cheese. Guacamole, sour cream or ranch dressing work as dips. Sparkling water with lemon or lime, or hot or iced herbal tea, goes with them.
Nutrition per Hand Pie
One pie has about 210 calories, 18 grams of fat (10 grams saturated), 4 grams of carbohydrates, 2 grams of fiber, 1 gram of sugar, 8 grams of protein and 300 milligrams of sodium. These are estimates.
FAQ
Can I freeze these hand pies?
Yes. Cool them completely, wrap each one in plastic wrap and put them in a freezer bag. They keep for up to 3 months. Reheat in the oven or microwave.
How should they be stored in the fridge?
Keep them in an airtight container in the refrigerator for up to a week.
What is the best way to reheat them?
Use the oven. Heat at 350°F on a baking sheet for 10 to 15 minutes, until warmed through, which keeps the crust crisp. The microwave is faster, but the crust turns softer.
What can replace the almond flour for a nut-free version?
Sunflower seed flour, or a blend of coconut flour and flaxseed meal. The texture and flavor change a little, and you may need to adjust the liquid to get a workable dough.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Low Carb Spinach & Cheese Keto Hand Pies Delight You!
Ingredients
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a large bowl, combine almond flour, coconut flour, salt, and baking powder. Mix well.
Add melted butter, 1 egg, and softened cream cheese to the dry ingredients. Mix until a dough forms.
In another bowl, combine chopped spinach, mozzarella cheese, ricotta cheese, garlic powder, onion powder, and black pepper. Mix until well combined.
Divide the dough into 8 equal portions and roll each portion into a ball. Flatten each ball into a circle about 1/4 inch thick.
Place a generous spoonful of the spinach and cheese mixture in the center of each dough circle.
Fold the dough over to create a half-moon shape and press the edges to seal. Use a fork to crimp the edges for extra security.
Beat the remaining egg and brush it over the tops of the hand pies for a golden finish.
Bake in the preheated oven for 20-25 minutes, or until the hand pies are golden brown.
Allow to cool slightly before serving.
Notes
For a spicier version, add a pinch of red pepper flakes to the filling.
You can substitute the spinach with other leafy greens like kale or Swiss chard for a different flavor profile.
Nutrition
| Serving Size | 1 hand pie |
|---|---|
| Calories | 210 calories |
| Sugar Content | 1g |
| Sodium Content | 300mg |
| Fat Content | 18g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 4g |
| Fiber Content | 2g |
| Protein Content | 8g |
| Cholesterol Content | 70mg |