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Spinach-Artichoke Hand Pies

Spinach-Artichoke Hand Pies with 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.

  • Vegetarian
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 760
  • Protein 19g
  • Total Carb 75g
  • Total Fat 48g

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
    • 8 ounces
    • butternut squash
  • parsley
    • 1/8 ounce
    • parsley
  • lemon
    • 1
    • lemon
  • sun-dried tomatoes
    • 1 ounce
    • sun-dried tomatoes
  • artichoke hearts
    • 6 1/2 ounces
    • artichoke hearts
  • garlic
    • 1 clove
    • garlic
  • shallot
    • 1
    • shallot
  • baby spinach
    • 5 ounces
    • baby spinach
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • crushed red pepper
    • 1/4 teaspoon
    • crushed red pepper
  • shredded mozzarella cheese
    • 3 ounces
    • shredded mozzarella cheese
  • empanada doughs
    • 6
    • empanada doughs
  • parchment paper
    • 1
    • parchment paper

What You’ll Need

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