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Home » Appetizers » Snacks » Spinach Artichoke Hand Pies

Spinach Artichoke Hand Pies

Created: October 5, 2015 Updated: February 15, 2021 by lyuba 28 Comments

104.4K shares
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Cheesy, creamy spinach artichoke mixture wrapped in a flaky pie dough to make the most delicious snack. The best dip wrapped in a crust to make an easy, happy snack.

Spinach Artichoke Hand Pies stacked up on a baking sheet with the top one cut in half

A couple of months ago, I turned my sister onto spinach artichoke flavor combination. I made Chicken Spinach and Artichoke Pasta Casserole when she was staying with us and she went all googly-eyed over it. She even called me the next day and asked me when the recipe will be on the site so she can ask mom to make it for her. I loved that!

Well, ever since then, she has been a little crazy over spinach artichoke anything. She’s been buying the dip at the store (even though I told her repeatedly that I have two separate recipes on the site and she can easily make it herself at home). I’ve also introduced her to Spinach Artichoke Calzone at a local pizzeria, which we both love.

So, to support her brand new addiction, I decided to create a snack that can easily be made after school or made on Sunday, refrigerated and baked (microwaved) to warm up as needed. These hand pies truly did come out amazing! They are also quite filling.

Spinach Artichoke Hand Pies stacked up on a baking sheet

Spinach Artichoke Hand Pies stacked up on a baking sheet with the top one cut in half

3 spinach artichoke hand pies on a metal baking pan with the top pie broken in half to show contents as viewed close up

Spinach Artichoke Hand Pies

Cheesy, creamy spinach artichoke mixture wrapped in a flaky pie dough to make the most delicious snack.
4 from 3 votes
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Course: dinner, Snack
Cuisine: American
Keyword: artichoke, pie, spinach
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Author: Lyuba Brooke

Ingredients

  • 2 9- inch pre-made pie crusts
  • 9 oz frozen chopped spinach thawed and squeezed
  • 6.5 oz jarred artichoke hearts drained
  • 2 garlic cloves
  • 4 oz cream cheese
  • 1/2 cup grated Parmesan cheese
  • Salt
  • 1 egg white
  • Grated Parmesan cheese for topping

Instructions

  • Make sure that spinach and artichoke hearts are nicely squeezed. Chop artichoke hearts and spinach a little extra and add both to the mixing bowl.
  • Add cream cheese, Parmesan cheese, pressed garlic, and salt into the mixing bowl as well. Mix well until all ingredients are completely incorporated.
  • Preheat oven to 350 and grease a baking sheet.
  • Roll out the pie crust and cut a little less than an inch off the sides, to form a square (it may not be a perfect square and it's okay). Cut each square in half.
  • Scoop about 1/3 cup of spinach artichoke mixture and place it in the center of each pie crust half. Spread if in a shape of a rectangle leaving about an each of pie crust on each end. (You may have a little bit of filling left over...spread it on a cracker!) Fold the hand pies and make sure to lightly press the seams together. You can use the pieces of dough that you cut off to cover any space not covered when folding the ends together or make shapes and decorate the top.
  • Place hand pies on a baking sheet. Whisk egg white and brush each hand pie with it.
  • Bake them for 25-27 minutes, until the pies are golden brown.

Notes

Recipe from Lyuba @ willcookforsmiles.com. All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Holding a spinach Artichoke Hand Pies

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Photo collage top photo holding Spinach Artichoke Hand Pie bottom photo hand pies stacked on top of each other with the top one cut in half

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LYUBA

ABOUT LYUBA

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...

104.4K shares

Filed Under: Appetizers, Snacks, Super Bowl Recipes, Vegetarian Tagged With: artichoke, hand pie, hot pocket, spinach

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

Comments

  1. Marisa Franca @ All Our Way says

    October 7, 2015 at 2:57 pm

    Oh Boy!! These look great! I can’t wait to make them — have to wait a few more weeks until we are back in our own kitchen. I think I’ll make up a batch for the grandsons. I’m sure they’d love it!! Your photos are simply yummy!

    Reply
    • lyuba says

      October 7, 2015 at 6:49 pm

      I hope you and the kids will love it! I’m sure they will tho 🙂
      Thank you!!

      Reply
  2. Jay says

    October 18, 2015 at 5:08 am

    Hey there 🙂 this looks delicious really and a must try.
    I just have one question about the pre-made pie crust. I can’t seem to find any good recipe for it; so if you can help me with this one and give me the one you use for these hand pies, this would be awesome.
    Thank you.

    Reply
    • lyuba says

      October 25, 2015 at 1:19 pm

      I actually bought pie crust to use for this recipe. You can find pie crust in the freezer section of the store, it’s usually right around puff pastry and Phillo dough. I hope this helps!
      Thank you 🙂

      Reply
  3. Lisa says

    November 8, 2015 at 8:58 pm

    Do you think that these could be frozen? Either make them according to your directions, cooling and freezing, then reheating? Or could one put them together, then freeze instead of baking, then thaw and bake? Please let me know your thoughts. Thank you.

    Reply
    • lyuba says

      November 9, 2015 at 1:03 pm

      That is a good question. I think you can treat it as a hot pocket, as in bake it and then freeze it in an freezer-safe, air-tight zip lock bag and then just pop it in the oven or microwave. Although, rehearing in a microwave might bake them a bit soggy.

      Reply
  4. christy says

    January 6, 2016 at 12:01 pm

    I have to say that I love your story about these pies. Food really does help us to connect to those we love. I was looking for something with pie crust and spinach that isn’t a quiche. Make those all the time. Thanks for sharing this. Just need the artichokes, everything else in the pantry already.

    Reply
    • lyuba says

      January 6, 2016 at 5:13 pm

      I’m so glad you found something you’ve been looking for! Thank you, Christy!

      Reply
  5. Paula Watkins says

    May 27, 2016 at 6:02 pm

    I can’t wait to make these. They look delicious.

    Reply
    • Lyuba says

      May 29, 2016 at 8:29 pm

      Thank you, Paula! Let me know what you think 🙂

      Reply
  6. Michelle says

    December 25, 2016 at 12:14 am

    How many squares do you make out of each pie crust?

    Reply
    • lyuba says

      January 5, 2017 at 12:56 pm

      Hi Michelle,
      I got two out of each pie crust circle and I used the Pillsbury ready pie crust. You can always make smaller pies and try to get 3-4 out of each and fill them less. Thank you!

      Reply
  7. Annmarie says

    February 5, 2017 at 12:21 pm

    Thank you for the recipe. I added 1t of salt and I thought it was a bit bland. How much do you add? I didn’t notice this as much on the second and third day, so maybe next time I will make the filling a day ahead and let it blend first.
    This was my first time using frozen pre-made pies. I found that if I put the thawed pie in the oven as it’s warming for a minute or so then it was much softer and easier to roll out.
    Just had an idea for the next time I make it – add left over chicken pieces!

    Reply
    • lyuba says

      February 8, 2017 at 12:06 pm

      Oh yes, chicken would be great in it. Honestly, I don’t usually measure the salt, I just add some and taste to see if I need to add more. People’s tastes are so different when it comes to salt, even within a family, so I always recommend people to taste and see if they feel like they need to add more. You can try adding a little more garlic too, that’ll bring a bit more flavor.
      Thank you, Annmarie!!

      Reply
  8. Michelle says

    April 30, 2017 at 12:07 pm

    So the yield on these is 4. Could I bake just one or two of them and refrigerate the others and bake as desired? How long would they be ok in the fridge?

    Thank you

    Reply
    • lyuba says

      May 3, 2017 at 1:03 pm

      Hi Michelle! You can actually refrigerate or freeze the remaining ones. In the refrigerator, I wouldn’t keep them for more than a day or two, wrapped airtight. In the freezer, they will keep a lot longer, of course, just separate them with a wax paper and use a freezer bag to store them.
      I hope you enjoy these! 🙂

      Reply
  9. Kate says

    May 15, 2017 at 1:31 pm

    Can I use fresh spinach instead of frozen? And would I cook the fresh spinach first or not? These look so yummy!

    Reply
    • lyuba says

      May 20, 2017 at 9:56 am

      Hi Kate!
      Of course. Just cook the spinach first and make sure to squeeze out the juices after you cook it.
      I hope you enjoy it!

      Reply
  10. Allane says

    August 17, 2017 at 2:19 pm

    Do you ever have any left over? I wonder if they would reheat well enough to make them a day ahead for a party? If you have successfully reheated them, please share how you did it.
    Thanks

    Reply
    • Lyuba says

      August 18, 2017 at 9:41 pm

      Hi, Allane! You can reheat them in the microwave if needed. For best results, I recommend reheating in the oven for 5-7 minutes for texture purposes. Thank you!

      Reply
      • Allane says

        August 27, 2017 at 6:42 pm

        These were absolutely scrumptious! I reheated them in the oven and they were delicious. Thanks.

        Reply
        • Lyuba says

          September 17, 2017 at 11:41 am

          Thank you so much, Allane!

          Reply
  11. Kimberly says

    February 10, 2018 at 8:04 am

    I would rather use homemade pie crust. Do you have a suggestion on a recipe?

    Reply
  12. Karen H says

    April 18, 2018 at 11:29 pm

    I made these tonight and added chicken and some green onion (had it on hand and just needed to use it), they were delicious. My kids and husband loved them. I made 8 out of my two pie crusts, they were more round and tall then yours. Because I added the chicken I doubled the cream cheese.

    Reply
    • lyuba says

      April 19, 2018 at 11:33 am

      That sounds perfect! Adding chicken makes it nice and filling too, and can be a nice dinner 😉
      Thank you!

      Reply
  13. Angela Sciurca says

    August 27, 2018 at 2:48 pm

    5 stars
    Sounds great. This calls for artichoke hearts. Are you using marinated hearts or plain ones. It would make a difference in the taste. Thanks for the recipe.

    Reply
    • lyuba says

      August 30, 2018 at 12:42 pm

      Hi Angela,
      I use the canned ones, they are usually in oil or marinade. Just drain off the marinade well.
      Enjoy! 🙂

      Reply

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Well, hey there!

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read More.

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