Spinach Artichoke Hand Pies Recipe

There’s something deeply comforting about holding warm, flaky pastry in your hands and biting into a savory, creamy filling. Spinach Artichoke Hand Pies bring that comfort with a gourmet twist. They combine the flavor of everyone’s favorite party dip—spinach and artichoke—with buttery pastry crust for an easy, elegant snack or meal.

These pies are personal-sized pockets of flavor. Perfectly portable, endlessly snackable, and way easier to make than you might expect. You can prep them ahead, freeze them, bake straight from the freezer, and eat them hot or room temp. That flexibility makes them great for everything from quick dinners to brunch spreads.

The filling is a familiar one: chopped spinach, marinated artichoke hearts, garlic, cream cheese, mozzarella, and a bit of sour cream. Creamy, cheesy, and rich, but balanced with the earthiness of greens and tang from the artichokes. Everything you love about spinach-artichoke dip but with structure and texture thanks to a golden, crisp pastry shell.

These aren’t fussy. Use store-bought puff pastry or pie dough, and they’ll still come out looking and tasting impressive. The key is sealing the edges well and brushing with egg wash for that deep golden finish.

You can make them big or small, triangle or half-moon, depending on your vibe. They’re perfect for lunchboxes, potlucks, or just a cozy night in. Serve with a simple green salad or a bowl of tomato soup for a full meal.

What makes these pies stand out is the contrast of the buttery, crisp exterior with the warm, cheesy, creamy center. It’s satisfying in every bite, and they reheat beautifully in the oven or air fryer.

They’re also totally customizable. Add cooked shredded chicken for protein, toss in red pepper flakes for spice, or swap mozzarella with feta for a sharper bite.

Kids love the pocket format, and adults love the flavor. They’re just refined enough to serve at a brunch or party, but down-to-earth enough to scarf in the kitchen over the sink. No judgment.

And unlike big casseroles or dips, these are easy to portion and serve. One hand pie, no mess, full flavor.

Bottom line: if you love spinach artichoke dip and pastry, these hand pies will become a go-to recipe.

Servings: 8 hand pies
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes

Ingredients:

• 1 package frozen puff pastry (2 sheets), thawed
• 1 cup chopped baby spinach (fresh or thawed frozen)
• 1/2 cup marinated artichoke hearts, chopped
• 4 oz cream cheese, softened
• 1/2 cup shredded mozzarella cheese
• 2 tbsp sour cream
• 1 garlic clove, minced
• Salt and pepper to taste
• 1 egg (for egg wash)

Instructions:

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a bowl, mix cream cheese, sour cream, mozzarella, garlic, spinach, and artichokes. Season with salt and pepper.
3. Roll out the puff pastry slightly and cut each sheet into 4 equal rectangles (8 total).
4. Spoon filling onto one half of each rectangle, leaving a 1/2-inch border.
5. Fold the dough over the filling to form a pocket. Press edges with a fork to seal.
6. Beat the egg and brush over the tops of the pies.
7. Bake for 22-25 minutes until golden brown and puffed.
8. Cool slightly before serving.

Tips:

• For extra crispness, chill assembled pies for 10 minutes before baking.
• Add red pepper flakes or chopped green onions to the filling.
• Make ahead and freeze unbaked pies. Bake from frozen at 400°F for 30 minutes.

Why You’ll Love This Recipe:

• All the comfort of spinach artichoke dip in a flaky pastry.
• Easy to prep, bake, and freeze.
• Portable, snackable, and totally satisfying.
• Great for parties, lunches, or meal prep.

Spinach Artichoke Hand Pies are flaky, golden pockets stuffed with creamy, cheesy dip filling. Perfect as an appetizer, meal, or snack, they bring comfort food flavor in a handheld, freezer-friendly format. Crisp outside, rich inside — a total win.