Spinach and Artichoke Pot Pies

Spinach and Artichoke Pot Pies

Step aside chicken pot pie, there’s a new dinner in town! I gave one of my favorite appetizers a fun, main-entree makeover by taking everything I love about spinach and artichoke dip and turning it into fun individual-sized pot pies. The crisp top mixed with the creamy interior is a match made in heaven!

Yields2 Servings

Cook Time11 mins

Ingredients

 2 tbsp (28 g) butter
 2 tbsp (16 g) flour
 1 cup (227 ml) milk
 6 oz (170 g) fresh spinach
 2 garlic cloves, minced
 2 tbsp (12 g) grated Parmesan cheese
 ½ tsp onion powder
 ½ tsp salt
 ¼ tsp pepper
 6 oz (170 g) marinated artichokes, chopped
Pastry
 ½ cup (64 g) flour
 3 tbsp (42 g) butter
 2 tbsp (30 ml) water, ice-cold
 ¼ tsp salt, optional
 1 egg mixed with 1 tbsp (15 ml) water, optional

Directions

1

In a small saucepan over medium heat, melt the butter. Whisk in the flour, stirring continuously for 2 minutes. Gradually, add in the milk, stirring after each addition. Add in the spinach, stirring until wilted and incorporated, then stir in the garlic, Parmesan, onion powder, salt, pepper, and artichokes; set aside.

2

Preheat the air fryer to 390 degrees F (190 degrees C).

3

In a small bowl, using your fingers, combine the flour and butter until the mixture resembles coarse crumbs. Gradually, add the water, while stirring with a fork, until a dough forms. Divide the dough into two even-sized balls. On a lightly floured surface, roll each dough ball into a 9-inch circle.

4

Evenly pour the mixture into two greased 10-ounce ramekins. Top each ramekin with pastry dough, cut three slits into the tops, and, optionally, brush with the egg mixture. Carefully, place the pot pies in the air fryer and cook for 10 minutes. Serve immediately.

Panzanella

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Ingredients

 2 tbsp (28 g) butter
 2 tbsp (16 g) flour
 1 cup (227 ml) milk
 6 oz (170 g) fresh spinach
 2 garlic cloves, minced
 2 tbsp (12 g) grated Parmesan cheese
 ½ tsp onion powder
 ½ tsp salt
 ¼ tsp pepper
 6 oz (170 g) marinated artichokes, chopped
Pastry
 ½ cup (64 g) flour
 3 tbsp (42 g) butter
 2 tbsp (30 ml) water, ice-cold
 ¼ tsp salt, optional
 1 egg mixed with 1 tbsp (15 ml) water, optional

Directions

1

In a small saucepan over medium heat, melt the butter. Whisk in the flour, stirring continuously for 2 minutes. Gradually, add in the milk, stirring after each addition. Add in the spinach, stirring until wilted and incorporated, then stir in the garlic, Parmesan, onion powder, salt, pepper, and artichokes; set aside.

2

Preheat the air fryer to 390 degrees F (190 degrees C).

3

In a small bowl, using your fingers, combine the flour and butter until the mixture resembles coarse crumbs. Gradually, add the water, while stirring with a fork, until a dough forms. Divide the dough into two even-sized balls. On a lightly floured surface, roll each dough ball into a 9-inch circle.

4

Evenly pour the mixture into two greased 10-ounce ramekins. Top each ramekin with pastry dough, cut three slits into the tops, and, optionally, brush with the egg mixture. Carefully, place the pot pies in the air fryer and cook for 10 minutes. Serve immediately.

Spinach and Artichoke Pot Pies

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