• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Home
  • About
    • Contact
    • Subscribe
  • Recipes
    • Easy Dinners
    • Dessert
    • Breakfast and Brunch
    • Thai
    • Gluten-free
    • Vegetarian

Inquiring Chef

menu icon
go to homepage
subscribe
search icon
Homepage link
  • Recipes
  • Easy Dinners
  • About
  • Subscribe
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home > Recipes > Appetizer

    Spinach and Artichoke Stuffed Puff Pastry

    Published: Dec 21, 2013 · Modified: Mar 6, 2023 · by Jess Smith · Jump to Recipe · 13 Comments · This post may contain affiliate links.

    spinach artichoke hand pies
    spinach artichoke hand pies
    spinach and artichoke hand pies
    spinach and artichoke 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.

    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.

    Ingredients

    • 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

    Variations

    • 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.

    FAQs

    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

    More Easy Appetizers

    • Baked Cheesy Chicken Wontons
    • Herb and Cheese Stuffed Sweet Peppers
    • Cheese Pinwheels with Crispy Prosciutto
    • Black Bean and Corn Salsa
    • Bacon-Wrapped Dates with Brie and Balsamic Honey

    Favorite Tools

    • Half Sheet Pan
    • Rolling Pin
    • Glass Mixing Bowls
    • Pastry Brush
    Print Recipe
    No ratings yet

    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 Time30 mins
    Cook Time15 mins
    Total Time45 mins
    Course: Appetizer
    Keyword: easy appetizer, freezer friendly, spinach artichoke
    Servings: 20 pieces
    Calories: 74kcal
    Author: Jess Smith via Inquiring Chef
    Cost: $6.00

    Equipment

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

    Ingredients

    • 1 14 ounce package frozen puff pastry, defrosted
    • 1 cup finely chopped frozen Spinach, thawed
    • 1 ½ cups finely chopped artichoke hearts
    • 6 ounces cream cheese, softened to room temperature
    • ¼ cup mayonnaise
    • ½ cup grated parmesan cheese
    • ¼ teaspoon salt
    • ¼ teaspoon black pepper
    • 1 egg yolk
    • 1 Tablespoon water

    Instructions

    • 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 15x20 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.

    Notes

    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

    Nutrition

    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

    Related

    « We have news!
    Favorite Recipes of 2013 »

    About Jess

    Hi! I'm Jess. I am the recipe creator and photographer behind the 900+ recipes you’ll find on Inquiring Chef. As a mom to three young kids and professional cook, my mission is to make every moment in the kitchen and around the table count. If you’re looking for easy, flavorful, family-approved recipes, you’ve come to the right place! Learn more about me here.

    Reader Interactions

    Comments

    1. Liz

      December 21, 2013 at 7:45 pm

      Thank you Jess and Happy Holidays to you and your family.

      Reply
    2. Debra

      December 21, 2013 at 9:17 pm

      What a great hand-held appetizer. Great idea, Jess. Enjoy your guest appearances this year (instead of hosting). 🙂 Have a wonderful holiday!

      Reply
      • Jess

        December 22, 2013 at 12:31 pm

        Thank you, Debra! Happy holidays to you too!

        Reply
    3. Michael Pandzik

      December 22, 2013 at 12:47 am

      Jess:

      Just a quick note to tell you how much I enjoy your blog. I've made several things (one of the salmon dishes, and platoons worth of the baked crab rangoon…) and they're always simply wonderful and idiot-proof! (I need that last part.) I plan to make the Spinach and Artichoke Hand Dip Pies next week for a Christmas snack.

      I've had lunch with your dad twice in the past week -- he's doing fine and he's very proud of you. He showed Rob Marshall and me the photo of your twins as any proud grandpa would! Warmest regards,

      Michael Pandzik
      Shawnee KS USA

      Reply
      • Jess

        December 22, 2013 at 12:31 pm

        That's so nice to hear, Mike - hope you're doing well! (We eat those crab rangoon like they're going out of style every time I make them. 😉 )

        Reply
    4. Katie (The Muffin Myth)

      December 23, 2013 at 5:52 am

      These look great! I love little puff pastry appys that can be frozen then baked off when needed. I imagine that while you're busy growing *2* humans you don't have so much energy for entertaining, so I think your strategy of being a great guest and eating two of everything is just perfect.

      Reply
    5. Erin @ The Emerging Foodie

      December 24, 2013 at 11:44 am

      Brilliant. These look so delicious! Definitely want to try these out!

      Reply
    6. Anne ~ Uni Homemaker

      December 24, 2013 at 3:24 pm

      I totally wouldn't mind being a guest, instead of hosting. Going to the market around this time of the year is stressful and can get nasty with all the people doing the same. Love the simplicity of these hand pies Jess. Delicious and pinned. Have a wonderful holiday my friend! 🙂

      Reply
    7. Tracy | Peanut Butter and Onion

      December 30, 2013 at 11:18 pm

      soo cute, I love hand pies, it mean you can eat twice as many right?

      Reply
    8. Ashley

      January 01, 2014 at 10:37 pm

      I love hand pies - so much easier to eat and move around with than dip! Plus, with puff pasty - I mean you can't go wrong : ) I hope you had a wonderful holiday season friend!

      Reply
    9. Monica

      January 02, 2014 at 7:27 am

      Oh boy, I wish I'd seen this earlier. What a great appetizer!
      A very Happy New Year to you and your family!

      Reply
    10. Chris @ Shared Appetite

      January 03, 2014 at 10:02 pm

      Wow these look so good! I love spinach artichoke dip, but never thought of encasing it in puffed pastry! Genius! Such a great little appetizer idea 🙂

      I found your blog through Erin @ Emerging Foodie and am loving taking a look around. I love your story and how you made your way to Thailand! Adding your blog to my list to follow 🙂

      Reply
    11. Ursula

      December 09, 2014 at 3:59 am

      This is very good. I will make it again.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Welcome! We're Jess and Frank. Since 2010, we have been serving up easy, original recipes here on Inquiring Chef.

    More about us →

    Latest Recipes

    • miso vegetable soup in a grey bowl
      Miso Vegetable Soup
    • lemongrass chicken and rice on a white tray
      Lemongrass Chicken
    • cauliflower baked ziti in a white oval baking dish
      Vegetarian Baked Ziti with Cauliflower
    • a round One-Bowl Chocolate Guinness Cake on a wooden tray
      Chocolate Irish Guinness Cake

    Trending Recipes

    • hand holding a chocolate chip cookie with a bite out of it
      Crispy and Chewy Chocolate Chip Cookie Recipe
    • stir fry over rice in a white bowl with chopsticks
      Honey Ginger Chicken Stir-Fry
    • square image overnight oats in mason jars with berries on top
      Mason Jar Overnight Oats
    • beef and broccoli stir fry on a white plate with chopsticks
      Beef and Broccoli Ramen Stir-Fry

    Footer

    ↑ back to top

    About

    • About Us
    • Privacy Policy

    Connect

    • Sign Up! for emails and updates
    • Follow us on Instagram and Pinterest

    Contact

    • Email Us

    Copyright © 2023 Inquiring Chef