Need a crowd-pleasing appetizer? These spinach artichoke hand pies are the perfect recipe. Easy to pick handle, fun to eat and delicious, this recipe checks all the appetizer boxes. These hand pies are perfect for any occasion too. Try them for Sunday brunch, Mother’s Day or as a tasty snack during your next happy hour. No matter what the reason, this recipe is such a treat.

Spinach Artichoke Hand Pies

About this recipe

For this spinach artichoke hand pies recipe, I used Kroger’s store bought pie crust. It is easy to handle and saves a lot of time. That said, you can use homemade pie crust too. It’s whatever you prefer. Below are some helpful tips to ensure that your hand pies come out perfectly every single time.

Spinach Artichoke Hand Pies

Helpful Tips to Make Hand Pies:

  • When prepping the dough, dust your work surface with some flour to prevent the dough from sticking to the surface.
  • When cutting the pie dough, I used a 3-inch round cookie cutter. I would suggest NOT using anything smaller than 3 inches, as you will not be able to get a lot of filling inside of the hand pies.
  • When sealing the hand pies, gently roll the top piece of dough using a rolling pin. This will make the dough slightly larger than the bottom piece. This way, it is easy to cover the filling and seal the pie. 
  • Once the hand pies are sealed, poke the top using a fork. This will allow any steam to release from the hand pie, preventing it from leaking from of the side.
  • You can cut the dough into various shapes. Rectangular or triangular hand pies always look beautiful too.
  • This recipe makes 16 hand pies and calls for two packages of pie dough. However, one package of pie dough will make 8 hand pies.

Give this tasty recipe a try. You’ll be so glad you did. Looking for more appetizer recipes? Try my parmesan black pepper bacon twists or my BBQ chicken meatballs.

Spinach Artichoke Hand Pies
Spinach Artichoke Hand Pies

Spinach Artichoke Hand Pies

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Ingredients

  • 2 packages pie dough, total of 4, nine-inch pie crusts
  • 1 tablespoon ap flour , to dust your work surface
  • 1 tablespoon salted butter
  • ½ lb. fresh spinach , washed and roughly chopped
  • ½ cup white onion, diced small, about 1 small onion
  • ½ tablespoon lemon juice, fresh squeezed
  • ¼ teaspoon salt, to add to the spinach
  • 2.5 tablespoons cream cheese , softened
  • 1 large egg + 2 teaspoons water , whisk to create an egg wash, divide in half
  • ¼ cup crumbled feta cheese
  • ¼ cup artichoke hearts , diced small
  • 2.5 tablespoons shredded mozzarella cheese
  • pinch of salt, to add to the cheese / egg mixture

Equipment

  • colander
  • 11-inch saucepan to cook spinach mixture
  • mixing bowl for cheese mixture
  • baking tray lined with parchment paper
  • 3-inch cookie cutter
  • Rolling Pin

Instructions 

  • Preheat the oven to 400 degrees.
  • Line a baking tray with parchment paper. Set it aside.

Prepare the spinach mixture:

  • Wash and drain the fresh spinach. Give it a rough chop using a knife.
  • Heat an 11-inch saucepan over medium heat.
  • Add the butter, chopped spinach, and minced garlic. Stir.
  • Once the spinach begins to wilt, add the diced onion, lemon juice and salt. Stir well.
  • You’ll want the onions to soften but not brown.
  • Once the spinach and onion mixture has softened and is translucent, remove it from the heat and set it aside to cool.

Prepare the cheese mixture:

  • In a separate mixing bowl combine, the softened cream cheese, feta cheese crumbles, shredded mozzarella, chopped artichoke hearts, half of the whisked egg wash, and a pinch of salt. Stir until well combined. I used a spoon because it helped smooth out the cream cheese. ** The second half of the whisked egg will be used as a wash for the pies.**

Prepare the pie dough:

  • Remove the packages of pie dough from the refrigerator 15 minutes before you intend to use them. This will make the dough easier to work with.
  • Dust your work surface with some flour. This will prevent the pies from sticking to the work surface.
  • Roll out each 9-inch pie dough one at a time. There are 2 rolls per package. Total of 4 nine inch rolls.
  • Using the 3-inch cookie cutter, cut out 8 rounds per pie dough. You will end up with 32 rounds in total.

Assemble the hand pies:

  • Next, place 8 rounds on the prepared baking tray. I was able to bake 8 hand pies at a time.
  • Add 1 tablespoon of the spinach and artichoke filling to the base round.
  • Use the second half of the whisked egg wash to brush the edge of the round with the filling. This will help create a tight seal once to place the top piece on.
  • Using a rolling pin, gently roll the top piece (or round) of dough. This will make the dough slightly larger than the bottom piece with the filling. This way, it easily covers the filling and can be easily sealed.
  • Using a fork, press the edges of the pie dough to ensure a tight seal. You will also use a fork to poke 4 small holes into the top of the hand pie. This allows steam to escape when baking.
  • Place the hand pies on the baking tray with parchment paper and repeat for all 16 pies. Bake them 8 at a time.
  • As a final step, brush the top of the hand pies with additional egg wash and bake for 14-15 minutes. I broiled mine for 1 additional minute to get a golden-brown crust on top.
  • Serve warm and enjoy!