Savory Spinach and Artichoke Hand Pies with Lemon Herb Dip
Get ready to wow your taste buds with these flaky, golden hand pies packed with creamy spinach and artichoke goodness! Plus, we’re pairing them with a zesty lemon herb dip that’s pure magic. Perfect for snacks, parties, or just treating yourself—let’s bake some love into every bite!
4.7 out of 5 (3 ratings)
Prep Time
25 minutes
Cook Time
20 minutes
Servings
4 servings
Cuisine
American
Ingredients
- •1 sheet of puff pastry, thawed
- •1 cup fresh spinach, chopped
- •1/2 cup artichoke hearts, chopped
- •1/2 cup cream cheese, softened
- •1/4 cup grated Parmesan cheese
- •1 tsp garlic powder
- •1/2 tsp onion powder
- •1 tsp olive oil
- •Salt and black pepper to taste
- •1 egg, beaten (for egg wash)
- •1/2 cup mayonnaise
- •1/4 cup plain Greek yogurt
- •2 tbsp fresh lemon juice
- •1 tbsp fresh parsley, chopped
- •1 tbsp fresh dill, chopped
- •1 clove garlic, minced
- •Salt and pepper to taste (for the dip)
Instructions
- 1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- 2
In a skillet, heat the olive oil over medium heat. Add the chopped spinach and sauté for 2-3 minutes until wilted. Remove from heat and let it cool slightly.
- 3
In a mixing bowl, combine the sautéed spinach, chopped artichoke hearts, cream cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- 4
Roll out the thawed puff pastry on a lightly floured surface. Cut the pastry into six equal squares.
- 5
Place a spoonful of the spinach and artichoke filling in the center of each pastry square. Fold the pastry over to form a triangle, and seal the edges by pressing with a fork.
- 6
Brush the tops of the hand pies with the beaten egg to ensure a golden, glossy finish when baked.
- 7
Transfer the hand pies to the prepared baking sheet and bake for 18-22 minutes, or until the pastry is golden brown and flaky.
- 8
While the hand pies are baking, prepare the lemon herb dip. In a small bowl, whisk together mayonnaise, Greek yogurt, lemon juice, parsley, dill, minced garlic, salt, and black pepper. Adjust seasoning to taste.
- 9
Once the hand pies are done baking, allow them to cool slightly before serving. Serve warm with the lemon herb dip on the side.
- 10
Optional: Garnish the dip with additional chopped dill or parsley for a fresh, vibrant presentation.
Nutrition Information
Calories
320 calories
Protein
7g
Carbs
20g
Fat
24g
Frequently Asked Questions
Q: Can I use frozen spinach instead of fresh spinach?
A: Yes, you can use frozen spinach as a substitute for fresh spinach. Make sure to thaw and squeeze out any excess moisture before sautéing, as excess water can make the filling too wet and affect the texture of the hand pies.
Q: Can I substitute the puff pastry with another dough?
A: Yes, you can use pie crust or phyllo dough as alternatives to puff pastry. If using pie crust, the texture will be less flaky, and for phyllo dough, make sure to layer multiple sheets with melted butter or oil for proper crispness.
Q: How can I prevent the filling from leaking out of the hand pies during baking?
A: To prevent leakage, make sure the edges of the pastry are well-sealed by pressing firmly with a fork. Additionally, avoid overfilling the pastry squares and ensure the filling is not too wet. Brushing the edges with a little beaten egg before sealing can also help create a tighter seal.
Q: Can I make these hand pies ahead of time?
A: Yes, you can assemble the hand pies up to one day in advance. Store them in the refrigerator on a baking sheet lined with parchment paper and covered with plastic wrap. When ready to bake, brush with egg wash and bake as directed. You can also freeze the unbaked hand pies for up to one month; bake directly from frozen, adding a few extra minutes to the baking time.
Q: What is the best way to store leftovers?
A: Store leftover hand pies in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) for 8-10 minutes to crisp up the pastry. Avoid reheating in the microwave, as it can make the pastry soggy.
Q: Can I make the lemon herb dip in advance?
A: Yes, the lemon herb dip can be made up to 3 days in advance. Store it in an airtight container in the refrigerator. Stir well before serving, and adjust the seasoning if needed.
Q: Are there any variations or additional ingredients I can try?
A: Absolutely! You can add chopped cooked chicken, crumbled bacon, or sun-dried tomatoes to the filling for added flavor. You can also experiment with different cheeses, such as feta or mozzarella, in place of Parmesan. For a spicier kick, add a pinch of red pepper flakes to the filling.
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