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- 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/2 cup grated mozzarella cheese - 1/4 cup grated parmesan cheese You want fresh spinach for its bright taste. Artichoke hearts add a nice, tangy kick. Cream cheese makes the filling rich and creamy. I love using mozzarella for its meltiness. Parmesan brings a salty, nutty flavor. - 1 package puff pastry (2 sheets), thawed - 1 garlic clove, minced - 1 teaspoon lemon juice Puff pastry is key for that flaky crust. Garlic gives the filling a savory aroma. Lemon juice adds brightness, making the flavors pop. - Salt and pepper to taste - 1 egg, beaten (for egg wash) Season your filling with salt and pepper to match your taste. The egg wash helps create a golden, shiny finish. These ingredients come together for a delicious, easy-to-make dish. Check out the Full Recipe for all the details! 1. Preheat Oven and Prepare Baking Sheet First, preheat your oven to 375°F (190°C). This step is important for a crisp crust. While the oven heats up, line a baking sheet with parchment paper. This helps prevent sticking and makes clean-up easy. 2. Mix Filling Ingredients In a mixing bowl, combine the following ingredients: - 1 cup fresh spinach, chopped - 1 cup canned artichoke hearts, drained and chopped - 1/2 cup cream cheese, softened - 1/2 cup grated mozzarella cheese - 1/4 cup grated parmesan cheese - 1 garlic clove, minced - 1 teaspoon lemon juice - Salt and pepper to taste Mix well until you have a creamy filling. Make sure every ingredient is blended nicely. This filling is the star of your hand pies. 1. Roll Out Puff Pastry Lightly flour your workspace to prevent sticking. Roll out each sheet of puff pastry to about 1/8 inch thick. Then, cut each sheet into 4 equal squares. You should have 8 squares total. 2. Fill and Seal the Pies Place about 2 tablespoons of the spinach and artichoke filling in the center of each pastry square. Carefully fold the pastry over to create a triangle shape. Press the edges together to seal. You can use a fork to crimp the edges for a nice touch. 1. Egg Wash for Golden Finish Brush the tops of the hand pies with the beaten egg. This gives them a beautiful golden color when baked. 2. Baking Time and Temperature Place the hand pies on the prepared baking sheet. Bake them in the preheated oven for about 20-25 minutes. They should be golden brown and puffed up. Once baked, allow them to cool for a few minutes before serving. For more details, refer to the Full Recipe. Enjoy making these tasty bites! Avoiding Soggy Bottoms To keep your hand pies crisp, prevent soggy bottoms. Use a baking sheet lined with parchment paper. This helps air flow and keeps the base dry. When you fill the pies, don't let the filling touch the edges. This helps seal them better, keeping moisture inside. Achieving Flakiness in Pastry Flaky pastry makes hand pies special. Make sure your puff pastry is cold when you roll it out. Cold butter in the dough creates those lovely layers. Don’t overwork the dough; less handling keeps it light and fluffy. Decorative Edge Techniques A good edge can make your hand pies pop. Use a fork to crimp the edges. This not only seals them but adds a cute touch. You can also twist the edges for a fancy look. Serving Suggestions Serve your hand pies on a colorful plate. A wooden board makes a great backdrop too. Add a small bowl of marinara sauce or sour cream for dipping. Fresh herbs on top make everything look even better. Overfilling Hand Pies It’s tempting to add lots of filling. But too much can cause leaks. Stick to about 2 tablespoons of filling for each pie. This keeps them sealed and makes them easier to eat. Not Prepping Ingredients Properly Make sure your spinach and artichokes are well-drained. Extra water can make your filling too runny. Take time to chop everything finely. This helps with even cooking and a good bite. For the full recipe, check the main section. {{image_2}} - Using Kale Instead of Spinach: Kale is a great swap. It adds a nice crunch and extra nutrients. Simply chop it finely and use it just like spinach. - Alternative Cheeses for Flavor: Try different cheeses! Cream cheese gives a creamy base, but you can also use goat cheese for tang or feta for a salty kick. - Adding Sun-Dried Tomatoes: Sun-dried tomatoes bring a sweet and tangy flavor. Chop them up and mix them into the filling for a burst of flavor. - Spicing it Up with Red Pepper Flakes: If you like heat, add red pepper flakes. Just a pinch can elevate your hand pies to a new level of tasty. - Gluten-Free Puff Pastry Options: You can find gluten-free puff pastry in stores. It works well and keeps the pie crust flaky and light. - Vegan Alternatives for Cheese: For a vegan option, use cashew cream or vegan cream cheese. They mimic the creaminess without dairy. Feel free to mix and match these ideas to make your Spinach Artichoke Hand Pies your own! You can check the Full Recipe for more details on how to make them. To keep your hand pies fresh, store them in an airtight container. You can also wrap them in plastic wrap. This helps prevent them from drying out. Place the container in the fridge for up to three days. For the ideal storage conditions, keep them in a cool, dry place. Avoid stacking them directly on top of each other to stop them from getting squished. When it comes to reheating, you have two main options: the oven or the microwave. The oven works best for keeping the crust crispy. Preheat your oven to 350°F (175°C) and bake the hand pies for about 10-15 minutes. This will make them warm and flaky again. If you use the microwave, heat them for 30 seconds at a time. This method can make the crust soft, so it's not my first choice. You can freeze the hand pies either before or after baking. If you freeze them before baking, wrap each pie in plastic wrap and place them in a freezer bag. They can stay in the freezer for up to three months. When you’re ready to bake, there's no need to thaw them. Just bake them for about 25-30 minutes at 375°F (190°C). If you freeze them after baking, let them cool first. Wrap them tightly and store them the same way. Thaw in the fridge before reheating in the oven for the best texture. To make Spinach Artichoke Hand Pies from scratch, follow these simple steps: 1. Preheat the oven. Set it to 375°F (190°C). Line a baking sheet with parchment paper. 2. Mix the filling. In a bowl, combine chopped spinach, artichoke hearts, cream cheese, mozzarella, parmesan, minced garlic, lemon juice, salt, and pepper. Stir until creamy. 3. Prepare the pastry. Roll out puff pastry on a floured surface. Cut it into 4 squares from each sheet, making 8 squares total. 4. Fill the pastry. Put about 2 tablespoons of the filling in the center of each square. 5. Seal the pies. Fold the pastry over to form triangles. Press edges to seal and crimp them with a fork. 6. Apply egg wash. Brush the tops with beaten egg for a golden finish. 7. Bake them. Place on the sheet and bake for 20-25 minutes until golden brown. 8. Cool and serve. Let them cool for a few minutes before enjoying. For more details, check the Full Recipe. Yes, you can use frozen spinach for these hand pies. Frozen spinach is a great time-saver. Here are some tips: - Thaw it first. Make sure to thaw the spinach completely. Drain any excess water to avoid a soggy filling. - Chop it finely. If your frozen spinach is in chunks, chop it well before mixing it with other ingredients. - Taste check. Frozen spinach can be more bland than fresh, so add a bit more salt or lemon juice to enhance the flavor. Dipping sauces can elevate your Spinach Artichoke Hand Pies. Here are some popular options: - Marinara sauce. A classic choice that adds a tangy kick. - Sour cream. Creamy and cool, it balances the warm hand pies. - Ranch dressing. A favorite for those who love creamy flavors. - Hot sauce. For a spicy twist, drizzle your favorite hot sauce over the pies. Feel free to experiment with different sauces to find your favorite! In this post, we explored how to create tasty Spinach Artichoke Hand Pies. We covered fresh ingredients, pantry staples, and optional add-ins that enhance flavor. You learned step-by-step instructions on preparation, assembly, and baking. I shared tips to prevent sogginess and make your pies shine. Remember, you can make swaps for dietary needs and store leftovers wisely. With this guide, you can enjoy delicious hand pies anytime. Get cooking and savor each bite!

Spinach Artichoke Hand Pies

Delight your taste buds with these delicious Spinach Artichoke Hand Pies! Perfectly flaky puff pastry encases a creamy filling of fresh spinach, artichokes, and gooey cheeses for a snack everyone will love. This easy recipe takes just 40 minutes and is ideal for parties or a cozy night in. Click through for the full recipe and impress your friends with these tasty treats that are sure to become a favorite!
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Ingredients
  

1 cup fresh spinach, chopped

1 cup canned artichoke hearts, drained and chopped

1/2 cup cream cheese, softened

1/2 cup grated mozzarella cheese

1/4 cup grated parmesan cheese

1 garlic clove, minced

1 teaspoon lemon juice

Salt and pepper to taste

1 package puff pastry (2 sheets), thawed

1 egg, beaten (for egg wash)

Instructions
 

Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.

    In a mixing bowl, combine the chopped spinach, artichoke hearts, cream cheese, mozzarella cheese, parmesan cheese, minced garlic, lemon juice, salt, and pepper. Mix well until everything is combined into a creamy filling.

      Lightly flour your workspace and roll out each sheet of puff pastry to 1/8 inch thick. Cut each sheet into 4 equal squares. You should have 8 squares total.

        Place about 2 tablespoons of the spinach and artichoke filling in the center of each pastry square.

          Carefully fold the pastry over to create a triangle shape and press the edges together to seal. Use a fork to crimp the edges for a decorative touch.

            Brush the tops of the hand pies with the beaten egg to give them a golden glaze while baking.

              Place the hand pies on the prepared baking sheet and bake in the preheated oven for about 20-25 minutes, or until they are golden brown and puffed up.

                Once baked, allow the hand pies to cool for a few minutes before serving.

                  Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 8

                    - Presentation Tips: Serve the hand pies on a wooden board or a colorful plate, and accompany them with a small bowl of marinara sauce or sour cream for dipping. Garnish with fresh herbs for added visual appeal.