Plated
Spinach-Artichoke Hand Pies with Roasted Butternut Squash Salad
<p>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.</p>
See this content immediately after install