These spinach artichoke pies are great for lunch or as an appetizer. The pie part of the recipe is actually made from sliced bread. Yes, it’s that easy, and twice as delicious. Once you’ve tried this amazing recipe, you’ll serve it at every gathering, you host.
- 24 slices of soft sandwich bread
- 1 (10 ounce) package of frozen chopped spinach, thawed and drained well
- 1 (6 ounce) jar of artichoke hearts, drained and chopped coarsely
- 6 ounces of cream cheese, softened to room temperature
- 2 tablespoons of mayonnaise (don't substitute light mayo, as it will impact the richness of the filling)
- 2 tablespoons of sour cream (again, don't substitute light or fat free sour cream)
- ½ cup of shredded mozzarella cheese
- ½ cup of grated Parmesan cheese
- 1 teaspoon of garlic salt
- Preheat your oven to 400 degrees and spray a mini muffin tin quite thoroughly with cooking spray.
- Using a biscuit cutter or the rim of a glass to cut a 3-inch circle in each piece of sandwich bread. Gently press each circle in the muffin tin. You can crimp the edges with your fingers if you want to make them more suitable for company.
- Bake the pie crusts in the oven for 3 to 4 minutes or until they are just lightly toasted.
- In a medium bowl add the spinach, chopped artichokes, cream cheese, mayonnaise, sour cream, mozzarella, Parmesan cheese, and garlic salt all together. Mix with a spoon until everything in well combined.
- Place a heaping tablespoon of the spinach artichoke mixture into each cup and sprinkle some additional Parmesan cheese on top of the mixture if desired.
- Bake the spinach artichoke pies for between 5 and 6 minutes or until the mixture is hot and the bread is golden brown. Remove from muffin tins and serve while still hot.
- If serving these for lunch, allow for 2 to 3 pies per person and serve with a simple side salad.