Mini Spinach Artichoke Pies

Mini Spinach Artichoke Pies

These bite-sized Mini Spinach Artichoke Pies couldn't be easier to make! These delicious 
appetizers are perfect for game day, the holidays, or just as a treat for your family and friends. 
I think it's fair to say that I'm obsessed with spinach and artichoke dip. There's just something about that warm, cheesy, gooey and flavorful dip that I just can't get enough of. I order it often as an appetizer when we go out to eat, and I occasionally make it at home. Even my kids, who don't really like spinach or artichokes alone, gobble it up. I call that a win for getting them to eat those veggies! One of my other favorite treats are spinach pies. What's not to love about all that goodness tucked inside cripsy phyllo dough? YUM is all I can say.

I recently partnered with La Terra Fina® to create an appetizer recipe with their dips and spreads. Some of the varieties they offer include Artichoke & Jalapeno, Spinach and Kale made with Greek yogurt, Spinach Artichoke and Parmesan, and many more. {I can tell you from experience, they are all amazing!} Ultimately I decided to make mini spinach pies using the Spinach Artichoke and Parmesan dip, and I am SO glad I did.
If I'm being honest here, I couldn't stop eating this appetizers. One wasn't enough, and two wasn't cutting it either. I think I ended up downing about five of them the first time I made them. Hey, it was for quality control purposes! I had to make sure they tasted good, right? Thankfully for you they did, and here I am sharing the recipe with you today.

Enjoy these tasty appetizers at your next game day gathering or holiday party, or make them just because. You know the best part about this recipe? It's simple, and you only need two ingredients to make them. That's right, two! Enjoy my friends!

Mini Spinach Artichoke Pies
Author: Sarah Bates | The Chef Next Door
Makes 16 appetizers

Ingredients:
1 Tablespoon olive oil
1 egg white
Pinch of salt
1 container La Terra Fina Spinach Artichoke and Parmesan Dip
4 sheets frozen phyllo dough, thawed

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper or a silicone liner and set aside. 

Whisk together the olive oil, egg white and salt in a small bowl. Working with 1 sheet of phyllo at a time, cut the sheet lengthwise into 4 strips. Carefully brush the phyllo with the egg mixture. Spoon a heaping teaspoon of the dip onto one end of each strip. Fold one corner of the opposite end over the mixture, forming a triangle. Continue to fold back and forth into a triangle until you reach the end of the strip. Repeat with the remaining sheets of phyllo.

Place the triangles, seam side down, on the prepared baking sheet. Gently brush the tops with the remaining egg mixture. Bake for 20 minutes, or until golden brown. Serve immediately.

Bon App├ętit! 
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Disclaimer: This post is sponsored by La Terra Fina. All opinions, as always, are my own.