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.
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
- 14.1 oz 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
- 1 egg white
- Grated Parmesan cheese for topping
- 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.
Make sure you follow me through your favorite blog reader (bloglovin or other), subscribe to e-mail or follow me through social media of your choice to keep up with the recipes!
More Recipes From Me:
Broccoli Chicken Alfredo Hand Pies
Chicken Spinach & Artichoke Pasta Bake
These look yummy! They also look like they would be good with a slice (or 2) of lunch meat and even used with a tortilla, since I have that on hand.
I am glad you liked the recipe, Kim!
Angela Sciurca says
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.
I use the canned ones, they are usually in oil or marinade. Just drain off the marinade well.