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!
Servings: 5
Ingredients
- 1 batch uncooked double pie crust
- 2 teaspoon all-purpose flour
- 2 teaspoon butter
- 1/2 cup milk
- 1/4 teaspoon 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
- Preheat oven to 350.
- 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.
- 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.
- 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.
- Place on a non stick baking sheet about 1 inch apart.
- 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.
- Serve hot.
Nutrition
Serving: 1g | Calories: 311kcal | Carbohydrates: 25g | Protein: 9g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 418mg | Fiber: 3g | Sugar: 2g
