Spinach Artichoke Hand Pies Recipe
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.
Prep Time 25 minutes mins
Cook Time 25 minutes mins
- 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
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a bowl, mix cream cheese, sour cream, mozzarella, garlic, spinach, and artichokes. Season with salt and pepper.
Roll out the puff pastry slightly and cut each sheet into 4 equal rectangles (8 total).
Spoon filling onto one half of each rectangle, leaving a 1/2-inch border.
Fold the dough over the filling to form a pocket. Press edges with a fork to seal.
Beat the egg and brush over the tops of the pies.
Bake for 22-25 minutes until golden brown and puffed.
Cool slightly before serving.
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For extra crispness, chill assembled pies for 10 minutes before baking.
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Add red pepper flakes or chopped green onions to the filling.
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Make ahead and freeze unbaked pies. Bake from frozen at 400°F for 30 minutes.