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
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
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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.
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Add cream cheese, Parmesan cheese, pressed garlic, and salt into the mixing bowl as well. Mix well until all ingredients are completely incorporated.
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Preheat oven to 350 and grease a baking sheet.
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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.
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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.
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Place hand pies on a baking sheet. Whisk egg white and brush each hand pie with it.
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Bake them for 25-27 minutes, until the pies are golden brown.
Recipe 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.
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More Recipes From Me:
Broccoli Chicken Alfredo Hand Pies
Chicken Spinach & Artichoke Pasta Bake
Marisa Franca @ All Our Way says
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!
lyuba says
I hope you and the kids will love it! I’m sure they will tho 🙂
Thank you!!
Jay says
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.
lyuba says
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 🙂
Lisa says
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.
lyuba says
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.
christy says
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.
lyuba says
I’m so glad you found something you’ve been looking for! Thank you, Christy!
Paula Watkins says
I can’t wait to make these. They look delicious.
Lyuba says
Thank you, Paula! Let me know what you think 🙂
Michelle says
How many squares do you make out of each pie crust?
lyuba says
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!
Annmarie says
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!
lyuba says
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!!
Michelle says
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
lyuba says
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! 🙂
Kate says
Can I use fresh spinach instead of frozen? And would I cook the fresh spinach first or not? These look so yummy!
lyuba says
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!
Allane says
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
Lyuba says
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!
Allane says
These were absolutely scrumptious! I reheated them in the oven and they were delicious. Thanks.
Lyuba says
Thank you so much, Allane!
Kimberly says
I would rather use homemade pie crust. Do you have a suggestion on a recipe?
Karen H says
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.
lyuba says
That sounds perfect! Adding chicken makes it nice and filling too, and can be a nice dinner 😉
Thank you!
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.
lyuba says
Hi Angela,
I use the canned ones, they are usually in oil or marinade. Just drain off the marinade well.
Enjoy! 🙂