Of course you can make these with tender herbs, spinach, or kale. You want the greens to enter the oven barely cooked. Tender herbs are stirred into the filling at the last minute, while carrot greens or kale need a minute or two of wilting time on the stove.
Only cook the pies that you need. Remaining pies can be frozen and cooked later. Freeze the unbaked pies in a single layer until firm, then place in a zip-top bag and freeze for up to 4 weeks. Bake straight from the freezer, adding about 5 – 10 minutes to the baking time.
Find it online: http://shiftycrafty.com/carrot-green-and-potato-hand-pies/