Spinach Artichoke Hand Pies

These delectable Spinach Artichoke Hand Pies bring together the classic flavours of garlicky spinach and artichoke dip encased in a golden, flaky pastry. It's easy, doesn't require much thought, and it's a great hand-held snack everyone will love!

These handheld wonders aren't just delicious; they're also a practical choice for entertaining. No need for plates or utensils – your guests can simply grab a pie and mingle, making it an ideal addition to your holiday parties, potlucks, or intimate family gatherings.

These Spinach Artichoke Hand Pies are the epitome of comfort and elegance, making them a quick and easy star on your holiday appetizer table. So, why settle for the ordinary when you can elevate your upcoming holidays and cozy game days with these hand-held snacks?

Spinach Artichoke Hand Pies

Serves: 16 as an appetizer, 8 as a meal

Prep time: 20 minutes

Cook time: 18-20 minutes

Ingredients

• 2 tablespoons oil

• ½ yellow onion, thinly sliced

• Salt and pepper

• 4 garlic cloves, crushed

• 2 teaspoons honey

• ¼ teaspoon nutmeg

• ½ - 1 teaspoon red pepper flakes

• 2 teaspoon dijon mustard

• 6 cups fresh spinach

• 1 can artichoke hearts

• 1 cup shredded cheddar cheese

• 2 Original Crescent Rolls, or 1 box of puff pastry.

• 2 tablespoon all purpose flour

• 1 egg, beaten

• 2 teaspoon everything bagel seasoning

Directions

1. Preheat to 375°F and line a baking sheets with parchment paper.

2. Bring a large skillet to medium heat and add the oil. When hot, add the onions and stir occasionally until onions start to soften, about 5 minutes. Add the garlic and cook for an additional 2 minutes. If the onions start to char without being cooked through, add a tablespoon of water.

3. Add the honey, nutmeg, and red pepper flakes and stir to coat the onions. Allow to cook until thickened and onions are caramelized, about 1 minute.

4. Add the spinach and artichoke hearts to the pan and stir to combine. Keep lightly stirring until the spinach is wilted.Then, add the cheese and stir to combine. Remove the skillet from heat and set aside.

5. Flour a flat surface and roll out the crescent roll dough. Split the dough in quarters where the dough is indented. Lightly press together the dough where the dough is indented on a diagonal line. Then, sprinkle with a bit of flour and use a rolling pin to flatten the dough out. Repeat with the other dough. Cut in half again so you have 16 pieces of dough about 3-inch by 4-inch.

6. Scoop about 3-4 tablespoons of the spinach artichoke mixture onto half of the pieces of dough, leaving ½ inch of dough around the outside. Then, brush the edges of the bottom halves with the beaten egg. Place the remaining squares of dough over the spinach artichoke mixture and press the edges into the egg-brushed bottoms with a fork.

7. Use a knife to cut a few slivers in the top of the dough and brush with the remaining beaten egg.

8. Place in the oven and bake for 18-20 minutes or when the dough is golden on the tops and starting to brown on the edges.

9. Enjoy as an appetizer or as a meal with a few sides like roasted vegetables and salad!

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Tried this recipe?

Be sure to send me a picture and leave a comment below! I'd love to hear how it went :)