Spinach Artichoke Hand Pies

These Spinach Artichoke Hand Pies combine everything you love about classic spinach artichoke dip with the irresistible flakiness of golden pie crust. A creamy, cheesy filling made with spinach, artichoke hearts, cream cheese, Parmesan, and garlic is tucked inside pastry and baked until beautifully golden.

They’re easy to hold, easy to serve, and incredibly satisfying, making them perfect for parties, game days, casual dinners, holiday appetizers, or an afternoon snack. If you’re a fan of spinach artichoke dip, these hand pies are a fun and delicious way to enjoy those familiar flavors in a completely different form.

Why You’ll Love This Recipe

• Spinach artichoke dip in hand-pie form: All those creamy, cheesy flavors are wrapped inside flaky pastry.
• Simple ingredients: Frozen spinach, jarred artichokes, cream cheese, Parmesan, and prepared pie crust make this recipe wonderfully convenient.
• Perfectly portable: These hand pies are easy to pick up and enjoy without utensils.
• Great for entertaining: They make an impressive appetizer for parties, potlucks, and holiday gatherings.
• Golden and crispy: The egg-white wash gives the pastry a beautiful golden finish as it bakes.

Ingredients

For the Hand Pies

• Pre-made pie crusts: Create the flaky, buttery pastry that surrounds the creamy filling.
• Frozen chopped spinach: Adds color, texture, and plenty of savory vegetable flavor.
• Jarred artichoke hearts: Bring the signature tangy artichoke flavor to the filling.
• Garlic: Adds savory depth and complements the spinach and artichokes.
• Cream cheese: Creates the rich, creamy texture that ties the filling together.
• Grated Parmesan cheese: Adds salty, nutty flavor and extra cheesiness.
• Salt: Enhances the flavors of the filling.
• Egg white: Brushed over the pastry to help create a beautifully golden exterior.
• Additional Parmesan: Adds an extra savory finish to the tops of the hand pies.

How to Make Spinach Artichoke Hand Pies

1. Prepare the Spinach and Artichokes

The key to a flavorful filling is removing as much excess moisture as possible.

Make sure the thawed spinach is thoroughly squeezed dry. Drain the artichoke hearts well and squeeze out any excess liquid as well.

Give both the spinach and artichokes a little extra chop so the filling is easier to distribute inside the pastry.

2. Make the Spinach Artichoke Filling

Add the chopped spinach and artichoke hearts to a mixing bowl.

Add the softened cream cheese, grated Parmesan, pressed garlic, and salt.

Mix everything thoroughly until the ingredients are evenly incorporated and the mixture becomes creamy and cohesive.

If you have a little filling left over, don’t let it go to waste. It’s delicious spread onto crackers or bread as a quick snack.

3. Prepare the Pastry

Preheat the oven to 350°F and grease a baking sheet.

Roll out the prepared pie crust.

Trim a little less than an inch from the sides to create a roughly square shape. It doesn’t need to be perfectly square.

Cut each square in half to create the individual pastry pieces.

4. Fill the Hand Pies

Place approximately ⅓ cup of the spinach artichoke mixture in the center of each piece of pie dough.

Shape the filling into a rectangle, leaving about an inch of pastry uncovered at the ends.

Be careful not to overfill the dough. Leaving enough space around the filling makes it easier to fold and seal the hand pies.

5. Fold and Seal

Fold the pastry over the filling to create the hand-pie shape.

Lightly press the seams together to seal the filling inside.

If there are areas where the pastry doesn’t completely cover the filling, use some of the trimmed dough to patch them.

You can also use the extra dough to create decorative shapes for the tops of the hand pies.

6. Brush with Egg White

Place the assembled hand pies on the prepared baking sheet.

Whisk the egg white in a small bowl and brush it evenly over each hand pie.

For an extra cheesy finish, sprinkle a little grated Parmesan over the tops.

7. Bake Until Golden

Bake the hand pies for 25–27 minutes, or until the pastry is golden brown and crisp.

Allow them to cool slightly before serving. The filling will be very hot straight from the oven.

Tips for Success

• Squeeze the spinach extremely well: Excess moisture can make the filling watery and may cause the pastry to become soggy.
• Drain the artichokes thoroughly: Remove as much liquid as possible before chopping them.
• Don’t overfill the pastry: About ⅓ cup of filling per hand pie gives you a generous filling without making the dough difficult to seal.
• Leave a border: Keeping about an inch of pastry around the filling helps create a secure seal.
• Seal the edges gently but firmly: You want the filling to stay inside while baking.
• Use the extra pastry: Trimmed dough can be used to patch the hand pies or create decorative toppings.
• Don’t skip the egg wash: It helps the pastry develop an attractive golden-brown finish.
• Let them cool briefly: Give the hand pies a few minutes after baking before biting into them, since the filling will be extremely hot.

Equipment Needed

• Baking sheet
• Nonstick cooking spray
• Rolling pin
• Mixing bowl
• Knife
• Cutting board
• Small bowl for egg wash
• Pastry brush
• Spatula

Recipe Variations

Add Mozzarella

For an extra cheesy filling, add shredded mozzarella to the spinach and artichoke mixture. It melts beautifully and gives the hand pies an extra gooey texture.

Add Red Pepper Flakes

If you like a little heat, mix a pinch of red pepper flakes into the filling.

Add Cooked Bacon

Finely chopped crispy bacon adds a smoky, savory flavor that pairs especially well with the creamy spinach artichoke mixture.

Use Puff Pastry

For an even lighter and more dramatically flaky pastry, substitute puff pastry for the prepared pie crust. Adjust the baking time as needed and bake until deeply golden.

Add Fresh Herbs

Chopped parsley, basil, or a little fresh dill can add a fresh flavor to the creamy filling.

Serving Suggestions

Serve these Spinach Artichoke Hand Pies warm or slightly cooled.

They’re perfect as an appetizer for parties, holiday gatherings, game-day celebrations, potlucks, and family dinners. Since they’re individually portioned, they’re especially convenient for buffet-style serving.

Pair them with a crisp green salad or roasted vegetables to turn them into a simple lunch or light dinner.

For dipping, try marinara sauce, ranch dressing, garlic aioli, or a creamy herb dip.

FAQs

Can I use fresh spinach instead of frozen?

Yes. Fresh spinach can be cooked down and thoroughly squeezed before adding it to the filling. The important thing is to remove as much moisture as possible.

Why are my hand pies soggy?

Excess moisture is usually the culprit. Make sure both the thawed spinach and artichoke hearts are squeezed and drained very well before mixing the filling.

Can I make these hand pies ahead of time?

Yes. You can assemble them ahead of time and keep them refrigerated until you’re ready to bake. Brush them with egg white shortly before baking for the best finish.

Can I freeze Spinach Artichoke Hand Pies?

They can be frozen, preferably before baking. Assemble the hand pies, place them on a baking sheet, and freeze until firm before transferring them to a freezer-safe container. Bake from frozen, adding additional baking time as needed.

Can I use homemade pie dough?

Absolutely. Homemade pie dough works beautifully if you have a favorite recipe. The important thing is to roll it thin enough to fold comfortably around the filling while remaining sturdy enough to hold its shape.

What can I do with leftover filling?

Don’t throw it away! The extra spinach artichoke mixture is delicious spread onto crackers, toast, or bread. You can also use it as a dip.

Final Thoughts

These Spinach Artichoke Hand Pies are a delicious combination of creamy, cheesy filling and flaky golden pastry. They’re inspired by everyone’s favorite spinach artichoke dip but transformed into a convenient handheld snack that’s perfect for sharing.

With just a handful of simple ingredients and about 40 minutes from start to finish, they’re an easy choice when you want something warm, savory, and satisfying. Serve them at your next gathering and watch these golden little hand pies disappear!

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