> 1 (10 oz) pkg frozen spinach, thawed and well drained
> 1/2 (8 oz) pkg reduced-fat cream cheese
> 1 cup shredded sharp Cheddar cheese
> 1 (17.3 oz) pkg frozen puff pastry sheets, thawed
> 1 large egg
Preheat oven to 400°F. Line a baking sheet with parchment.
Using paper towels, squeeze as much excess liquid from the spinach as possible. In a medium bowl, stir together the cream cheese and Cheddar cheese. Stir in spinach. Season with salt and pepper.
Roll both sheets of puff pastry into 10x10-inch squares. Cut each sheet into 6 rectangles. Spoon cheese mixture onto centers of 6 rectangles (about 3 heaping tbsp each), leaving at least ½ inch around edges. Place remaining 6 rectangles on top. With fork, seal edges.
In a small bowl, beat the egg. Brush tops of hand pies with egg. Poke holes in tops of pies. Bake pies 15–20 min., until bottoms are golden brown.