Instructions

1. Preheat your oven to 400°F (200°C). This ensures that the oven is hot enough to give your hand pies a nice golden-brown crust.
2. Thaw the puff pastry according to the package instructions. Typically, this involves leaving it in the refrigerator for a few hours or at room temperature for about 30 minutes until it's pliable.
3. While the pastry is thawing, rinse the fresh spinach under cold water to remove any dirt or grit. Then, chop it roughly and place it in a large skillet over medium heat.
4. Cook the spinach in the skillet for about 3-4 minutes, stirring occasionally, until it wilts down. Once wilted, remove it from the heat and let it cool slightly.
5. In a mixing bowl, combine the cooked spinach, ricotta cheese, and shredded mozzarella cheese. Season with salt and pepper to taste. Mix until all the ingredients are well combined.
6. Once the puff pastry is ready, roll it out on a lightly floured surface to about 1/8 inch thick. Cut the pastry into squares or circles, depending on your preference. Each piece should be about 4-5 inches wide.
7. Place a generous spoonful of the spinach and cheese mixture in the center of each pastry piece. Be careful not to overfill, as this can make sealing difficult.
8. Fold the pastry over to create a triangle or half-moon shape, depending on your cut. Press the edges together firmly to seal. You can also crimp the edges with a fork for a decorative touch and to ensure they are sealed well.
9. In a small bowl, beat the egg to create an egg wash. Brush the egg wash over the top of each hand pie to give them a beautiful golden color when baked.
10. Line a baking sheet with parchment paper and arrange the hand pies on the sheet, leaving space between each one to allow for expansion during baking.
11. Bake the hand pies in the preheated oven for 20-25 minutes, or until they are puffed up and golden brown. Keep an eye on them towards the end of the baking time to avoid over-browning.
12. Once baked, remove the hand pies from the oven and let them cool on a wire rack for a few minutes before serving. These can be enjoyed warm or at room temperature.
13. If you want to freeze the hand pies, allow them to cool completely. Then, place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
14. To reheat frozen hand pies, simply bake them directly from the freezer at 375°F (190°C) for about 25-30 minutes, or until heated through and crispy.