Spinach Artichoke Hand Pies #vegetarian #dinner

Gooey, velvety spinach artichoke blend enveloped by a flaky pie mixture to make the most flavorful tidbit. The best dunk enveloped by an outside layer to make a simple, glad tidbit.

All things considered, since the time at that point, she has been a little insane over spinach artichoke anything. She's been purchasing the plunge at the store (despite the fact that I advised her over and over that I have two separate plans on the site and she can without much of a stretch make it herself at home). I've likewise acquainted her with Spinach Artichoke Calzone at a nearby pizza joint, which we both love.

Along these lines, to help her fresh out of the plastic new habit, I chose to make a tidbit that can undoubtedly be made after school or made on Sunday, refrigerated and heated (microwaved) to heat up varying. These hand pies really came out astounding! They are additionally very filling.

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Ingredients

• 2 9- inch pre-made pie crusts
• 9 oz frozen chopped spinach thawed and squeezed
• 6.5 oz jarred artichoke hearts drained
• 2 garlic cloves
• 4 oz cream cheese
• 1/2 cup grated Parmesan cheese
• Salt
• 1 egg white
• Grated Parmesan cheese for topping

Instructions

1. Make sure that spinach and artichoke hearts are nicely squeezed. Chop artichoke hearts and spinach a little extra and add both to the mixing bowl.
2. Add cream cheese, Parmesan cheese, pressed garlic, and salt into the mixing bowl as well. Mix well until all ingredients are completely incorporated.
3. Preheat oven to 350 and grease a baking sheet.
4. Roll out the pie crust and cut a little less than an inch off the sides, to form a square (it may not be a perfect square and it's okay). Cut each square in half.
5. Scoop about 1/3 cup of spinach artichoke mixture and place it in the center of each pie crust half. Spread if in a shape of a rectangle leaving about an each of pie crust on each end. (You may have a little bit of filling left over...spread it on a cracker!) Fold the hand pies and make sure to lightly press the seams together. You can use the pieces of dough that you cut off to cover any space not covered when folding the ends together or make shapes and decorate the top.
6. Place hand pies on a baking sheet. Whisk egg white and brush each hand pie with it.
7. Bake them for 25-27 minutes, until the pies are golden brown.

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