Spinach and Artichoke Stuffed Puff Pastry


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A classic dip gets a modern twist with Spinach Artichoke Puff Pastry. With a golden brown pastry exterior, a creamy center, and a melt-in-your-mouth buttery flavor, these hand pies are the perfect make-ahead appetizer for your next event.

spinach artichoke hand pies on a white plate

If you need an appetizer that’s easy to create, but looks like it took hours to make, look no further than spinach and artichoke dip hand pies. They’re bite-sized, bursting with creamy warm artichoke and spinach, and can be completely made ahead.

Get ready for the recipe requests, because these spinach and artichoke puff pastries are guaranteed to be a hit.

What is puff pastry?

Puff pastry is a light, flaky, buttery pastry dough that’s made through a process called lamination. Butter is basically layered inside the dough, then folded and rolled out multiple times. It’s this process that gives puff pastry its delicate layers. When puff pastry is baked, the moisture in the butter creates steam and causes the pastry to rise and “puff” up.  

Puff pastry dough is so versatile that it can be used in savory recipes like this one, or in delicious sweet treats like danishes, cream puffs, and turnovers. Yum!

cutting out puff Pastry Rounds

How to Make It

  1. Defrost the puff pastry so it will be ready to use, and then line a sheet pan with parchment paper to prevent the hand pies from sticking.
  2. Prep the spinach by thawing and squeezing out as much of the liquid as you can with a dish towel. Frozen spinach produces a surprising amount of water when thawing, so you may need to squeeze the spinach a few times to remove the liquid. 
  3. Make the hand pie filling by combining the spinach, cream cheese, mayonnaise, parmesan, salt, and pepper in a mixing bowl.
  4. Place the pastry dough on a lightly floured surface and cut into even circles. A drinking glass or biscuit cutter will help you achieve perfect circles.
  5. Assemble the hand pies by placing a tablespoon of the filling in the center of each piece of pastry, then folding the dough over and sealing with your hands.
  6. Brush with the egg wash and bake on the sheet pan for 15 to 20 minutes, or until the pies are golden brown. 
  7. Serve fresh from the oven while the pies are warm.


  • Frozen Puff Pastry – Frozen store-bought puff pastry dough has the same rich and buttery flavor as homemade pastry dough, and is so easy to use. 
  • Frozen Spinach – Look for frozen spinach that is pre-chopped. To make sure your hand pies don’t get soggy in the middle, be sure to squeeze out all of the excess liquid as the spinach thaws.
  • Artichoke Hearts – Use canned artichoke hearts which won’t have the extra herb-marinated flavors that jars of specialty artichokes have. You’ll want to chop the into small pieces so they’ll easily fit inside the hand pies.
  • Cream Cheese – Cream cheese thickens up the spinach and artichoke mix so you don’t have a liquidy center.
  • Mayonnaise and Parmesan Cheese – Creamy mayo and salty Parmesan cheese turn up the creaminess in these easy appetizers and add more cheesy flavor.
  • Salt and Black Pepper – Standard seasonings to enhance the savoriness.
  • Egg Yolk and Water – Use an egg wash to help the puff pastries get that gorgeous golden-brown sheen.
putting spinach filling in the center of puff pastry discs


  • Use different cheeses – Adding goat cheese, mozzarella, pecorino, or feta cheese will make for an extra cheesy center.
  • Make it lemony – If you love lemon, grated lemon zest adds a burst of bright citrus to the flavors in these spinach hand pies.


How do you keep hand pies from getting soggy?

If your hand pies have a mushy center, there may have been a little too much excess water left on the spinach during the thawing process. To keep the hand pies from getting soggy, you really need to give the wet spinach a few good squeezes with the towel to ensure there is no excess moisture.

Can you make these ahead of time?

These hand pies can be made a day ahead of time and refrigerated for a day or frozen for up to 6 months. If you’re making these easy appetizers for a party, one of the best time-saving tricks you can use is to make the spinach and artichoke hand pies ahead of time. Pulled straight from the fridge, they take just 15 minutes to bake and serve! 

To freeze and bake

To freeze this appetizer, assemble your hand pies and place them on a sheet pan lined with parchment paper. Place in the freezer for 3-4 hours, or until completely frozen. Remove the pies and place in an airtight container. When you’re ready to bake, defrost for 4-6 hours at room temperature, then bake at 350 degrees F for 15-20 minutes.

brushing hand pies with butter

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Spinach and Artichoke Stuffed Puff Pastry Recipe (Hand Pies)

A classic dip gets a modern twist with Spinach Artichoke Puff Pastry. With a golden brown pastry exterior, a creamy center, and a melt-in-your-mouth buttery flavor, these hand pies are the perfect make-ahead appetizer for your next event.
Prep: 30 minutes
Cook: 15 minutes
Total: 45 minutes
Servings: 20 pieces


  • Half Sheet Pan
  • Rolling Pin
  • Mixing Bowl
  • Pastry Brush


  • 1 14 ounce package frozen puff pastry, defrosted
  • 1 cup finely chopped frozen Spinach, thawed
  • 1 1/2 cups finely chopped artichoke hearts
  • 6 ounces cream cheese, softened to room temperature
  • 1/4 cup mayonnaise
  • 1/2 cup grated parmesan cheese
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 egg yolk
  • 1 Tablespoon water


  • Defrost the puff pastry according to package directions before you get started.
  • Preheat the oven to 350 degrees F.
  • Lightly grease a sheet pan or cover with parchment paper.
  • Using a clean, dry dish towel squeeze as much liquid out of the spinach as possible.
  • Stir together the spinach, cream cheese, mayonnaise, parmesan, salt, and pepper.
  • Roll the puff pastry out on a lightly floured surface until it measures about 15×20 inches.
  • Using a round biscuit cutter or the top of a drinking glass, cut the pastry into even circles. Place a Tablespoon of the spinach and artichoke mixture in the center of each piece of dough. Fold one side over so that the ends meet and crimp the edges to seal the filling inside. Place the hand pies on the prepared baking sheet, leaving about 3 inches of space between them.
  • Cut three small slits into the top of each hand pie. Whisk the egg yolk and water together. Brush the tops of the hand pies with egg yolk.
  • Bake until the tops of the pies are golden brown, 15-20 minutes. Serve immediately.


These can be refrigerated for a day or frozen for weeks before baking. If frozen, let them thaw at room temperature first. 
Print and attach the label below so cooking instructions are ready when you are!
spinach and artichoke dip hand pies freezer label


Calories: 74kcal | Carbohydrates: 3g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 270mg | Potassium: 45mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1065IU | Vitamin C: 0.4mg | Calcium: 42mg | Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Author: Jess Smith via Inquiring Chef
Cost: $6.00
Calories: 74
Keyword: easy appetizer, freezer friendly, spinach artichoke
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About Jess Smith

Jess is the recipe creator and photographer at InquiringChef.com. She spent nearly a decade as the Chief Recipe Developer for the award-winning meal planning app Cook Smarts. Her colorful, healthyish recipes have been featured in popular online publications including Parade, Hallmark, and HuffPost.

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    1. Absolutely! Just make sure that you cook it way down first and squeeze as much liquid out as possible.