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Spinach Artichoke Hand Pies

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I have another wonderful blogger to introduce you to today.  Her name is Carrie, and she writes over at Bakaholic Mama.  Carrie is super sweet and amazingly talented.  I am pretty sure that Carrie and I would bond over brownies in real life!  Check out her Milk Chocolate Cadbury Mini Egg Brownies, and Buffalo Mac N’ Cheese, and Biscoff Pudding Cups.
 
spinach artichoke hand pies on a pan

Hi guys! My name is Carrie and I’m the Bakeaholic Mama. Master mama and a wannabe baker. With three busy kids and husband it is important to me that I feed them well. I am a firm believer that you can make dinner from scratch in 30 minutes or less that will taste great, you’ll have fun making it and eating it too!

spinach artichoke hand pies on a pan

My kids love anything wrapped in pastry. Phyllo dough, puff pastry, pie crust. If it’s flaky and buttery I can get almost anything stuffed inside and they will gobble it up. Savory pies or tarts are a popular dinner in our house!

Today I made my favorite pie crust, I cut the dough into 4 inch circles, filled the centers with a  basic spinach artichoke dip. It’s cheesy pie goodness at it’s best!

spinach artichoke hand pies on a pan
Yield: 5

Spinach Artichoke Hand Pies

Buttery hand pie filled with a mix of cheeses, artichokes, and spinach. Great for an appetizer, or to get your kids to eat their veggies!

Buttery hand pie filled with a mix of cheeses, artichokes, and spinach. Great for an appetizer, or to get your kids to eat their veggies!

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 1 batch uncooked double pie crust
  • 2 tbs flour
  • 2 tbs butter
  • 1/2 cup milk
  • 1/4 tsp ground nutmeg
  • 1/2 cup shredded cheddar cheese
  • 1/4 cup shredded Parmesan cheese
  • 1/2 cup frozen artichoke hearts thawed and chopped
  • 1/2 cup frozen chopped spinach thawed and drained
  • 2-3 additional tbs of grated Parmesan cheese for sprinkling

Instructions

  1. Preheat oven to 350.
  2. To start your filling, in a medium sauce pan over medium/high heat. Melt butter and whisk in flour until a thick paste forms. Whisk in milk, nutmeg and shredded cheese. Once cheese has melted remove from heat and mix in spinach and artichokes.
  3. Roll pie crust dough out on a lightly floured surface until it's about 1/4-1/8 of an inch thick. Using a 4 inch round cutter or bowl cut circles out of your dough. I cut about 20 circles out of mine.
  4. In the center of each circle place about 2-3 tbs of your filling . Fold sides over and crimp sides together with a floured fork.
  5. Place on a non stick baking sheet about 1 inch apart.
  6. Bake for 15 minutes remove from oven and sprinkle grated Parmesan cheese over the tops return to oven and continue to bake for another 10-15 minutes or until golden brown.
  7. Serve hot.

Nutrition Information

Yield

5

Serving Size

1
Amount Per Serving Calories 311Total Fat 20gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 9gCholesterol 31mgSodium 418mgCarbohydrates 25gFiber 3gSugar 2gProtein 9g

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on dinnersdishesanddesserts.com should only be used as a general guideline.

Did you make this recipe?

Please leave a comment on the blog or share a picture on social media!

© Erin S
Cuisine: American / Category: Appetizer Recipes

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Thank you so much for the great recipe Carrie!

You can find Carrie on Facebook, Twitter, Google +, and Pinterest

 

Erin S
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Filed Under: Appetizer Recipes, Dinner Recipes

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Comments

  17. Nancy @ gottagetbaked says

    I hope you had a fabulous vacay, Erin! I love Carrie so this is a fabulous guest post. These hand pies look beyond amazing – I could easily hoover a few of these down. The photo with the arrows pointing to the gloriously crispy cheese made me laugh…and then drool…and then both, which makes for a messy morning.

    Reply

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