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Spinach-Artichoke Hand Pies

Spinach-Artichoke Hand Pieswith Roasted Butternut Squash Salad

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On the menu Dec 17 — Dec 23

Chef Michelle adores the flavor combination in spinach and artichoke dip, and when inspiration struck to use it as a filling for flaky pastries, we were completely on board. Stuffed with marinated artichokes, sun-dried tomatoes, and mozzarella, the handheld pies are baked until perfectly golden and flaky for a supremely comforting dinner. To add to the fun, we’re sharing some tips for eager kitchen helpers to get in on the fun, even if they’re not super-familiar with cooking (or good with hot pans). We swear the good company makes the meal even more delicious.

  • Holiday Hack
  • Vegetarian
Serving size
Prep & cook time
Cooking Skill
By Chef Taylor

By Chef Taylor

Total Carb75g
Total Fat48g
Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • butternut squash
    butternut squash
  • parsley
  • lemon
  • sun-dried tomatoes
    sun-dried tomatoes
  • artichoke hearts
    artichoke hearts
  • garlic
  • shallot
  • baby spinach
    baby spinach
  • red wine vinegar
    red wine vinegar
  • crushed red pepper
    crushed red pepper
  • shredded mozzarella cheese
    shredded mozzarella cheese
  • empanada doughs
    empanada doughs
  • parchment paper
    parchment paper

What You'll Need

  • olive oil
  • kosher salt
  • black pepper
  • 2 baking sheets
  • 10" medium pan